Indulge in the Ultimate New Orleans Bread Pudding with Decadent Caramel Whiskey Sauce

There’s an undeniable magic to the simple pleasure of a perfectly baked bread pudding. It’s the quintessential comfort dessert, a culinary hug that transcends seasons and occasions. Yet, for a dish so humble in its origins, its presence on our tables often feels like a rare, cherished event, always eliciting those collective “m-mmm’s and a-hhh’s” – a symphony of satisfaction from family and guests alike.

Today, we’re not just making *any* bread pudding; we’re elevating it to an art form with this incredibly simple, yet profoundly delicious, New Orleans Bread Pudding with Caramel Whiskey Sauce! Forget your standard cakes or pies; this is a dessert in a league of its own. It’s a truly decadent, sinfully rich experience that delivers comforting, satisfying sweetness with every single bite. The addition of a luscious caramel whiskey sauce transforms it from a mere dessert into an unforgettable culinary epiphany, capable of making anyone feel like they’ve reached the summit of dessert heaven.

This isn’t just “good”—it’s quite simply one of the best desserts you will ever taste. And the best part? You no longer need to seek out a fancy eatery or a New Orleans-style restaurant to savor its soft, humble, delicious sweetness. You can bring this extraordinary creation to life right in your own kitchen, and even better, share its joyous indulgence with loved ones!

Crafting the perfect bread pudding begins with a few essential pieces of culinary wisdom. The foundation of this magnificent dessert is, naturally, the bread. For optimum texture and structure, it’s crucial to use a hefty, substantial bread. Think Italian, French, ciabatta, or sourdough. The secret lies in using bread that is at least 1-2 days old and nicely dried out. Yes, you heard that correctly! This slightly stale, robust quality prevents the bread pudding from collapsing into a sloppy, soupy mess, instead lending it a beautiful integrity and depth that holds up to the rich custard. It’s the difference between a good bread pudding and a truly outstanding one.

The magic continues with a luxurious vanilla custard sauce, which is the heart and soul of this bread pudding. As it bakes, this custard infuses the bread with incredible moisture, creating a symphony of creamy, cinnamon-infused goodness, while also forming those desirable crispy, golden edges. You’ll pour the rich custard over the bread cubes until they appear wonderfully (and intentionally) oversaturated. This generous soaking is key to achieving that signature melt-in-your-mouth texture. But what truly sets this recipe apart from many others is the addition of an undeniably sinful quality: a homemade caramel whiskey sauce, drizzled generously on top. It’s this rich, boozy, and sweet topping that catapults this bread pudding into a realm of unparalleled deliciousness.

Another fantastic benefit to making this classic bread pudding is its reliance on everyday pantry staples. You won’t need to embark on a scavenger hunt for exotic ingredients. A quick glance at your pantry will reveal most of what you need: sugar, milk, cream, vanilla, eggs, and of course, the star of our sauce – some good whiskey (or bourbon/rum, if you prefer!). This accessibility makes it a go-to recipe for impressing guests without the stress of complex preparations.

Before you dive into the recipe, let’s take a brief detour into a vibrant tradition that shares its spirit of joyous indulgence with this bread pudding. Many of you are familiar with the American custom of celebrating Mardi Gras, the festive season of feasting and revelry that precedes the Lenten period of fasting and prayer. This exuberant celebration finds its parallel in Europe and Latin America as “Carnevale,” most magnificently celebrated in places like Venice, Italy, and various regions of Brazil. During a memorable visit to Venice, where “Carnevale” unfolds in a breathtaking display of masks, costumes, and merriment, I simply couldn’t resist purchasing some exquisite hand-made masks, both large and small. These beautiful treasures now adorn my guest bedrooms, adding a touch of Venetian mystique and charm. They are truly beautiful, aren’t they?

 

 

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New Orleans Bread Pudding with Caramel Whiskey Sauce

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  Author: Roz

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Ingredients

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New Orleans Bread Pudding With Caramel Whiskey Sauce

Ingredients

For The Bread Pudding:

• 1 cup raisins
• 1 cup whiskey (for soaking the raisins)
• 1–1/2 loaf of day-old Italian, French, ciabatta or sourdough bread
• 1–1/2 cup heavy cream
• 3 cups whole milk
• 5 jumbo eggs
• 3/4 cup light brown sugar
• 2 cups granulated white sugar
• 2 Tbsp. pure vanilla extract
• 2 tsp. ground cinnamon
• 1/4 tsp salt

For The Caramel Whiskey Sauce:

• 1 cup sugar
• 1 cup dark brown sugar
• 2 Tbsp. butter
• 2 Tbsp. water
• 1 tsp. cinnamon
• 2 cups heavy cream
• 1 cup whole milk
• 1 stick butter
• 1 egg
• 2 tsp. vanilla extract
• 2 Tbsp. cornstarch
• 1/2 cup whiskey (bourbon or rum)

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Instructions

Instructions

For The Bread Pudding:

1. Soak the raisins in 1 cup of whiskey (bourbon or rum) and set overnight.
2. Drain the excess whiskey from the raisins the next day.
3. Pre-heat the oven to 350 degrees F.
4. Butter a large 10 X 13″ baking pan.
5. Lay one third of the bread cubes on the bottom of the pan, pack them in; try not to leave any big holes.
6. Sprinkle half of the raisins.
7. Lay a second layer of bread cubes, again as packed down as possible.
8. Sprinkle the other half of the raisins.
9. Layer the last third of bread cubes, tightly.

Make The Custard:

1. In a large mixing bowl, combine milk, heavy cream, eggs, white and brown sugars, cinnamon, salt, and vanilla extract.
2. Blend well with a hand-held mixer.

Assembly:

1. Press the bread crumbs down with a flat spatula.
2. Pour the custard all over the bread crumbs and raisins, covering thoroughly.

Let This Sit For 30 – 40 Minutes!

1. Bake in a pre-heated oven until the center is cooked, approximately 70 minutes (more if it isn’t firm enough, use aluminum foil on top of the pudding half-way through baking in order to prevent burning).
2. While the bread pudding is baking in the oven, make the caramel whiskey sauce.

Prepare Caramel Whiskey Sauce:

1. In a small bowl, mix the cornstarch and whiskey (bourbon or rum) to make a ‘slurry’ and set aside.
2. In a small saucepan, combine the white and brown sugars, butter, water, and cinnamon.
3. Cook until an amber-colored caramel sauce forms, about 10 minutes. Do not boil, set aside. (If the caramel color is not dark enough for you, add about 1 – 2 tablespoons of molasses.)
4. In a large saucepan on medium heat, combine the cream, milk, butter, egg, vanilla extract and ‘slurry’.
5. Heat well and then add the caramel mixture.
6. Bring the entire caramel whiskey sauce to a boil.
7. Reduce the heat to a gentle simmer and cook for 5 – 10 minutes until nicely thickened, stirring occasionally.
8. Serve both the bread pudding and caramel whiskey sauce WARM.

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