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N’awlins Bourbon Glazed Bread Pudding: A Culinary Journey to the Big Easy

The first time I tasted bread pudding, it was in a tiny, unassuming cafe tucked away on a quiet side street in the French Quarter. The air was thick with humidity and the sweet scent of pralines. One bite of that warm, custardy dessert, laced with bourbon and studded with pecans, transported me. It wasn’t just a dessert; it was a taste of New Orleans itself – rich, decadent, and utterly unforgettable. Now, I’m excited to share a recipe that captures that very spirit.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 25-35 minutes
Servings: 10-12
Yield: One 9×11 inch baking dish
Dietary Type: Not specified

Ingredients

12 ounces crusty white French bread, regular not sourdough, may be stale (about 12 cups)
1 quart milk
3 large eggs
2 cups sugar
2 teaspoons vanilla
1 cup diced pecans
1/3 cup seedless raisins
2 tablespoons butter or 2 tablespoons margarine

Bourbon Sauce

1 1/2 cups sugar
1/3 cup water
3/4 cup butter or 3/4 cup margarine, cut in 12 pieces
1/2 cup Bourbon
1 teaspoon cornstarch

Equipment Needed

Large mixing bowl
Small mixing bowl
9 x 11 x 2-inch baking dish (or two 6-cup dishes)
Whisk
Large shallow pan for water bath
Heavy 2-quart saucepan
Candy thermometer

Instructions

Begin by preparing the bread. Cut the French bread into one-inch cubes. If the bread is fresh, allow it to dry at room temperature for approximately 30 minutes to achieve a slightly stale texture. This will help it absorb the milk more effectively.
In a large mixing bowl, place the cubed bread. Pour the milk over the bread, ensuring all the cubes are moistened. Let it stand for about 15 minutes, allowing the bread to soak up the milk.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a separate, smaller mixing bowl, prepare the egg mixture. Beat the eggs, sugar, and vanilla together until the mixture becomes thick and creamy. This step is crucial for achieving a rich, custard-like texture in the final bread pudding.
Add the diced pecans and seedless raisins to the egg mixture. Stir well to combine, ensuring the nuts and raisins are evenly distributed throughout.
Pour the egg mixture over the soaked bread cubes. Gently stir to combine, making sure the bread is evenly coated with the egg mixture, nuts, and raisins.
Grease a 9 x 11 x 2-inch baking dish (or two 6-cup dishes) with butter or cooking spray to prevent the bread pudding from sticking.
Spoon the bread pudding mixture into the prepared baking dish(es). Spread it evenly, ensuring the surface is relatively level.
Dot the surface of the bread pudding evenly with the butter or margarine. This will add richness and create a beautiful golden-brown crust during baking.
The bread pudding must be baked in a water bath, which helps to regulate the temperature and prevent the custard from curdling. Place a larger shallow pan in the center of the preheated oven. Set the baking dish(es) containing the bread pudding inside the larger pan. Carefully pour boiling water into the outer pan to a depth of 1 inch.
Bake for 55-65 minutes, or until a knife inserted into the center of the pudding comes out clean. The baking time may vary slightly depending on your oven, so it’s important to check for doneness regularly.
Once baked, remove the bread pudding from the oven and let it stand at room temperature for at least 10 minutes before serving. This allows the pudding to set slightly and cool down enough to handle.
While the bread pudding is baking, prepare the Bourbon Sauce. In a heavy 2-quart saucepan, combine the sugar and water. Bring the mixture to a boil over medium-high heat, without stirring.
Insert a candy thermometer into the saucepan and allow the mixture to simmer until it reaches 238 degrees Fahrenheit (114 degrees Celsius), which is the soft-ball stage. This will take approximately 4-5 minutes. Once the temperature is reached, remove the thermometer.
Lower the heat to low and add the pieces of butter (or margarine) all at once. Stir rapidly with a wire whisk until the butter has been completely absorbed and the mixture is smooth and creamy.
Remove the saucepan from the heat.
In a small bowl, blend the bourbon and cornstarch together until well combined. This mixture will help to thicken the sauce.
Stir the bourbon-cornstarch mixture into the saucepan with the butter-sugar mixture. Beat with a whisk until smooth and there are no lumps.
Return the saucepan to the heat and whisk continuously for a minute or two, just until the sauce reaches a hard boil and bubbles up in the pan. Be careful not to overcook the sauce, as this can cause it to become grainy.
Remove the saucepan from the heat. If the sauce remains hot for too long or is overcooked, it may become grainy from the evaporation of the liquid. To remedy this, simply add a tablespoon or two of water and reheat, whisking constantly, until it reaches a hard boil.
Serve the warm bourbon sauce over the warm bread pudding.

Expert Tips & Tricks

Drying the Bread: Slightly stale bread is key. If your bread is fresh, cubing it and leaving it out uncovered for a few hours or overnight will help it dry out and absorb the custard better. You can also lightly toast the bread cubes in a low oven (around 200°F) for about 15-20 minutes.
Flavor Infusion: Consider infusing your milk with spices like cinnamon, nutmeg, or even a vanilla bean while it warms. This adds an extra layer of flavor to the pudding.
Bourbon Quality: The quality of your bourbon will impact the final flavor of the sauce. Choose a bourbon you enjoy drinking for the best results. A mid-range bourbon typically works well.
Water Bath Alternative: If you don’t have a pan large enough for a water bath, you can place a roasting pan on the bottom rack of your oven and add the hot water directly to the pan. Be careful not to spill any water when transferring the pudding to the oven.

Serving & Storage Suggestions

Serve the N’awlins Bourbon Glazed Bread Pudding warm, with a generous drizzle of the bourbon sauce. A scoop of vanilla ice cream or a dollop of whipped cream can also be added for extra indulgence.

Leftover bread pudding can be stored in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven. To reheat in the oven, cover the bread pudding with foil and bake at 300°F (150°C) until warmed through.

The bourbon sauce can be made in advance and stored in the refrigerator for up to a month. To serve, bring it to a boil in a small heavy saucepan over medium heat, whisking constantly. If the sauce sugars, remedy it by adding a tablespoon or two of water and reheating, whisking constantly to a hard boil.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	717 kcal	N/A
Calories from Fat	270 g	38%
Total Fat	30.1 g	46%
Saturated Fat	13.8 g	68%
Cholesterol	119.8 mg	39%
Sodium	391.3 mg	16%
Total Carbohydrate	98 g	32%
Dietary Fiber	2.2 g	9%
Sugars	73.5 g	294%
Protein	9.4 g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spiced Bread Pudding: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves to the egg mixture for a warmer, spiced flavor.
Chocolate Chip Bread Pudding: Stir in 1/2 cup of chocolate chips (dark, milk, or white) to the bread pudding mixture before baking.
Fruit Variations: Substitute the raisins with dried cranberries, chopped dried apricots, or other dried fruits of your choice. You can also add fresh berries after baking.
Nut-Free Option: Omit the pecans or substitute with sunflower seeds or other seeds for a nut-free version.
Lighter Version: Use skim milk instead of whole milk to reduce the fat content. You can also reduce the amount of sugar in the recipe.

FAQs (Frequently Asked Questions)

Q: Why is my bread pudding soggy?
A: Soggy bread pudding is usually caused by using too much liquid or not allowing the bread to dry out properly. Ensure your bread is slightly stale before soaking it in the milk mixture.

Q: Can I use a different type of bread?
A: While crusty French bread is traditionally used, you can experiment with other types of bread, such as challah or brioche. Just be mindful of the bread’s texture and adjust the amount of liquid accordingly.

Q: How do I prevent the bourbon sauce from becoming grainy?
A: Overcooking the bourbon sauce can cause it to become grainy. If this happens, try adding a tablespoon or two of water and reheating, whisking constantly until it reaches a hard boil.

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding ahead of time and store it in the refrigerator unbaked for up to 24 hours. Add the butter just before baking.

Q: Can I freeze the bread pudding?
A: Baked bread pudding can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating. The texture may be slightly altered after freezing.

Final Thoughts

This N’awlins Bourbon Glazed Bread Pudding is more than just a dessert; it’s an experience. It’s the taste of warm hospitality, the echo of jazz music in the French Quarter, and the sweet indulgence of a truly special treat. I encourage you to try this recipe and bring a little bit of New Orleans into your own kitchen. Share your creations, your variations, and your memories with me – I can’t wait to hear what you think! Pair this decadent dessert with a strong cup of coffee or a glass of sweet dessert wine for the perfect ending to any meal.

N’awlins Bourbon Glazed Bread Pudding Recipe