New Orleans Bread Pudding with whiskey sauce.....just in time for Mardi Gras
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 12-14 cups cubed day old bread--I use Italian
  • 1 Tablespoon unsalted butter
  • 2 cups heavy cream
  • 4 cups whole milk
  • 6 eggs
  • 1¾ cups plus 2 tablespoons light brown sugar
  • 4½ teaspoons pure vanilla extract
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup raisins
  • ½ cup Irish whiskey
  • Whiskey sauce
  • ¼ cup unsalted butter
  • ½ cup sugar
  • ½ teaspoon sea salt
  • 1¼ cup whipping cream
  1. In a medium bowl combine the raisins and whiskey; let soak 1 hour
  2. Place the cubed bread in a large bowl.
  3. Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl.
  4. Whisk to mix
  5. Pour the cream mixture over the bread and stir to combine. This is where you will determine how moist you want your pudding to be. The bread will soak up all the creamy goodness
  6. Drain the raisins, reserving the whiskey (it will be used for your whiskey sauce topping) add the raisins to the bread mixture, folding in gently
  7. Allow the mixture to sit at room temperature for 30-45 minutes
  8. Preheat oven to 350 degrees
  9. Grease a 9 X 13 inch casserole dish with the butter
  10. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50-60 minutes.
  11. Serve warm with whiskey sauce
  12. For the whiskey sauce, in a saucepan melt butter over medium heat.
  13. Whisk in sugar, salt, cream and 3 Tablespoons of the reserved whiskey.
  14. Bring to a boil; reduce heat
  15. Simmer uncovered for 15 minutes or until thickened, stirring frequently
Recipe by The Sea Gypsy Cottage at