Orleans Bread Pudding Bourbon (Print-Friendly Version)

A decadent bread pudding infused with spices and drizzled with smooth bourbon sauce for cozy moments.

# Ingredients Required:

→ Bread and Dairy

01 - 900 grams French bread, cubed
02 - 480 milliliters whole milk
03 - 240 milliliters heavy cream

→ Eggs and Sugars

04 - 4 large eggs
05 - 200 grams granulated sugar
06 - 110 grams packed brown sugar

→ Spices and Extracts

07 - 2 teaspoons vanilla extract
08 - 1 teaspoon ground cinnamon
09 - 0.5 teaspoon ground nutmeg

→ Optional Additions

10 - 75 grams raisins

→ Butter and Sauce Ingredients

11 - 60 grams unsalted butter, melted
12 - 115 grams unsalted butter (for sauce)
13 - 120 grams powdered sugar (for sauce)
14 - 60 milliliters bourbon (for sauce)
15 - 0.5 teaspoon vanilla extract (for sauce)

# Detailed Directions:

01 - Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 - Combine cubed bread with milk and cream in a large bowl. Let soak for 10 to 15 minutes until bread absorbs liquid.
03 - Whisk together eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeg until fully blended.
04 - Pour custard mixture over soaked bread and gently fold to combine. Incorporate raisins if using.
05 - Transfer mixture into prepared baking dish and drizzle melted butter evenly over the top.
06 - Bake for 45 to 50 minutes, or until pudding is golden brown and set in the center.
07 - Melt butter over low heat. Whisk in powdered sugar and bourbon until smooth. Remove from heat and stir in vanilla extract.
08 - Serve pudding warm, generously drizzled with bourbon sauce.

# Helpful Advice:

01 - Day-old French bread is best for optimal custard absorption.
02 - Adjust bourbon quantity in sauce to taste.
03 - Serve warm to enhance flavor and texture.

Return