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Gallery Louisiana Bread Pudding with Whiskey Sauce Recipe Summary Servings: 6

Ingredients For the Bread Pudding 1/4 cup bourbon 1/2 cup raisins 4 cups (about 1/2 baguette) 1-inch cubes of day-old baguette 1 1/2 cups whole milk 1/2 cup heavy cream 2 large eggs 3/4 cup sugar 1 tablespoon pure vanilla extract 1/8 teaspoon salt 1/8 teaspoon ground allspice 2 tablespoons unsalted butter For the Whiskey Sauce 1 1/2 cups heavy cream 2 teaspoons cornstarch 1/3 cup sugar 1/3 cup bourbon

Gallery Louisiana Bread Pudding with Whiskey Sauce

Recipe Summary Servings: 6

Louisiana Bread Pudding with Whiskey Sauce

Louisiana Bread Pudding with Whiskey Sauce

Louisiana Bread Pudding with Whiskey Sauce

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1/4 cup bourbon 1/2 cup raisins 4 cups (about 1/2 baguette) 1-inch cubes of day-old baguette 1 1/2 cups whole milk 1/2 cup heavy cream 2 large eggs 3/4 cup sugar 1 tablespoon pure vanilla extract 1/8 teaspoon salt 1/8 teaspoon ground allspice 2 tablespoons unsalted butter

  • 1 1/2 cups heavy cream 2 teaspoons cornstarch 1/3 cup sugar 1/3 cup bourbon

Directions

Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.

To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.

Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.

Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

Reviews (5)

 Add Rating & Review     61 Ratings   5 star values:        14    4 star values:        12    3 star values:        24    2 star values:        8    1 star values:        3

Reviews (5)

Add Rating & Review     61 Ratings   5 star values:        14    4 star values:        12    3 star values:        24    2 star values:        8    1 star values:        3

Add Rating & Review

61 Ratings 5 star values: 14 4 star values: 12 3 star values: 24 2 star values: 8 1 star values: 3

61 Ratings 5 star values: 14 4 star values: 12 3 star values: 24 2 star values: 8 1 star values: 3

61 Ratings 5 star values: 14 4 star values: 12 3 star values: 24 2 star values: 8 1 star values: 3

  • 5 star values: 14 4 star values: 12 3 star values: 24 2 star values: 8 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       07/15/2018   Excellent recipe. Indeed, it is heavy on the bourbon and we like it like that -- we tend to get a mild buzz off of it each time we have a serving. I, too, swapped in cranberries instead of raisins. The whiskey sauce is delicious but I may also try making a whiskey custard to serve with it instead.  

Martha Stewart Member     Rating: Unrated       02/19/2012   Fantastic dessert. Heavy on the bourbon flavor.  

Martha Stewart Member     Rating: Unrated       11/23/2008   I adore this and make it every single year for Thanksgiving. Now it is tradition. My family LOVES it. I use dried cranberries instead of raisins since I hate them. It is the most delicious dessert and the whiskey sauce is great in coffee too.  

Martha Stewart Member     Rating: Unrated       01/29/2008   This was GREAT!! simple, easy and DELICIOUS!! i didn't like the whisky sauce too much and i might just serve it with a simple plain custard sauce in the future. i also substitued shaved almonds for the raisins as my family is not a big fan of raisins and it work out well.  

Martha Stewart Member     Rating: Unrated       01/06/2008   This was fantastic. I used golden raisins and added silvered almonds. It was quick and easy to make. I will certainly put this in my dessert rotation!

    Martha Stewart Member

    Rating: 5 stars 07/15/2018

Excellent recipe. Indeed, it is heavy on the bourbon and we like it like that – we tend to get a mild buzz off of it each time we have a serving. I, too, swapped in cranberries instead of raisins. The whiskey sauce is delicious but I may also try making a whiskey custard to serve with it instead.

Rating: 5 stars

Rating: Unrated 02/19/2012

Fantastic dessert. Heavy on the bourbon flavor.

Rating: Unrated

Rating: Unrated 11/23/2008

I adore this and make it every single year for Thanksgiving. Now it is tradition. My family LOVES it. I use dried cranberries instead of raisins since I hate them. It is the most delicious dessert and the whiskey sauce is great in coffee too.

Rating: Unrated 01/29/2008

This was GREAT!! simple, easy and DELICIOUS!! i didn’t like the whisky sauce too much and i might just serve it with a simple plain custard sauce in the future. i also substitued shaved almonds for the raisins as my family is not a big fan of raisins and it work out well.

Rating: Unrated 01/06/2008

This was fantastic. I used golden raisins and added silvered almonds. It was quick and easy to make. I will certainly put this in my dessert rotation!

All Reviews for Louisiana Bread Pudding with Whiskey Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Louisiana Bread Pudding with Whiskey Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest