Warm, custardy, and just the right balance of sweet and boozy, this Louisiana Bread Pudding with Bourbon Sauce is everything a Southern dessert should be - humble, rich, and deeply comforting.
Cubes of buttery French bread soak up a cinnamon-spiced custard, then bake into a golden, puffed pudding that's drenched in a rich bourbon cream sauce.
This is the kind of dessert that reminds me why I love Southern cooking - it's simple, practical, and made with what you already have on hand. A little stale bread, a few eggs, a splash of bourbon, and suddenly you've got something worth lingering over.
Bread pudding doesn't ask for perfection. It's about comfort, about using what's left and turning it into something memorable. Whether you bake it in a big pan for company or scale it down for two in the RV, this is one of those recipes that feels like home.
~Holly ❤️
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
For the Bread Pudding:
- French bread - day-old or slightly dried; it soaks up the custard perfectly
- Large eggs - create the rich, silky custard
- Granulated sugar - adds sweetness and caramelization
- Whole milk - for a creamy texture
- Vanilla extract - essential for that warm, Southern flavor
- Ground cinnamon and nutmeg - just enough spice for depth
For the Bourbon Sauce:
- Whole milk and heavy cream - the base for this velvety sauce
- Egg yolks - thicken the sauce to a silky custard
- Granulated sugar - balances the richness
- Bourbon - adds warmth and a hint of caramel
- Vanilla extract - classic and comforting
Cooking for Two
For a smaller version, use the same method but bake it in a 6-inch pie plate instead of a full pan.
You'll need 2 large eggs, ¼ cup sugar, ¾ cup milk, ½ teaspoon vanilla, ¼ teaspoon cinnamon, a pinch of nutmeg, and about one-third of a loaf of French bread cut into cubes.
For the bourbon cream sauce, make a small batch using 3 tablespoons milk, 3 tablespoons cream, 2 egg yolks, 3 tablespoons sugar, ½ teaspoon bourbon, and ¼ teaspoon vanilla.
Follow the same directions as the full recipe, but reduce the bake time to about 35-40 minutes, until the top is golden and the center is just set.
It's a cozy dessert for two - warm, custardy, and just enough to share without a single bite going to waste.
Additions or Substitutions
- Pecans: Sprinkle chopped, toasted pecans between bread layers or over the top for crunch.
- Chocolate chips: A handful added to the custard before baking makes it extra rich.
- Raisins or dried cranberries: Classic Louisiana touch for a little chew and tartness.
- Bananas: Add sliced bananas to the bourbon cream sauce and serve it warm for a Bananas Foster vibe.
Tip for Success:
For the best texture, use day-old French bread - the kind that's a little dry and firm. Fresh bread turns mushy, but slightly stale bread soaks up the custard beautifully and gives your pudding that perfect balance of soft inside and golden on top.
If your bread isn't stale yet, you can dry it out quickly. Cut it into cubes and spread them on a baking sheet, then bake at 300°F for about 10-15 minutes, just until the edges feel dry but not browned. Let it cool before adding the custard, and you'll get that same rich, perfect texture every time.
How to make Louisiana Bread Pudding with Bourbon Sauce
Start by cutting your French bread into 1-inch cubes and let them sit out to dry slightly, or toast briefly in the oven.
RV Tip:
If you don't want to heat your RV oven, your air fryer can save the day. I use mine constantly when we travel - it's hands-down one of my best friends in the RV kitchen. To dry out bread cubes, just toss them in the air fryer basket and cook at 300°F for about 3 minutes, shaking halfway through. They'll come out perfectly crisp on the edges and ready to soak up all that rich custard - no waiting overnight required.
Whisk together the eggs, sugar, milk, vanilla, cinnamon, and nutmeg until smooth.
Grease your baking dish with butter, then layer in the bread cubes. Pour the custard mixture over the bread, pressing lightly so it soaks in.
Bake at 350°F for 45-55 minutes, until the top is golden and the center is just set. A little jiggle in the middle is good - that's how you know it will stay creamy inside. Let the pudding rest for about 15 minutes before serving so the custard can set.
While it bakes, make the Bourbon Sauce. In a small saucepan, combine whole milk and heavy cream. Warm over medium heat until bubbles form around the edges - don't let it boil.
In a separate bowl, whisk together the egg yolks and sugar until smooth. Slowly drizzle a small amount of the warm milk mixture into the eggs while stirring constantly to temper them. Continue adding a little at a time until the mixture is warm and combined.
Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the sauce reaches 180°F or coats the back of a spoon.
Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in the bourbon and vanilla extract.
Cover and refrigerate until chilled. Serve the bread pudding warm with the cold bourbon sauce drizzled over each portion.
Frequently Asked Questions
Day-old French bread or brioche works best because it's sturdy enough to soak up the custard without falling apart. Avoid sandwich bread - it turns mushy too quickly.
Yes. You can assemble it up to one day ahead, cover it, and refrigerate overnight. Bake it just before serving for the best texture.
If the custard mixture wasn't fully absorbed before baking or the pudding was under-baked, it can turn soggy. Let the bread sit in the custard for 10-15 minutes before baking, and make sure the center is set (but still slightly soft).
Yes. Bake and cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
If it's too thin, it wasn't cooked long enough; if it's too thick or grainy, it was overheated. Keep your heat low and stir constantly until just thickened.
Serving Suggestions
This bread pudding pairs perfectly with:
Classic Chicken and Shrimp Gumbo - for the ultimate Louisiana dinner
Freshly whipped cream or vanilla ice cream - to cut through the richness
Hot coffee or chicory café au lait - just like in New Orleans
More Recipes From Forks in the Road
If you are enjoying my Forks in the Road series, check out more of the classic recipes I have adapted from around the United States.
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Louisiana Bread Pudding with Bourbon Cream Sauce
Ingredients
- 6 large eggs
- ⅔ cup granulated sugar
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 large loaf French bread cut into 1-inch pieces
- Butter for greasing the pan
Bourbon Cream Sauce
- ½ cup whole milk
- ½ cup heavy cream
- 6 large egg yolks
- ½ cup granulated sugar
- 1½ teaspoons bourbon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease a deep souffle dish with butter. If you don't have a souffle dish you can use an 8x8 baking dish.
- Cut the French bread into 1-inch cubes. If you already have stale bread, great! If not, let it sit out to dry slightly, or bake at 300°F for 10-15 minutes until lightly crisp.
- In a large bowl, whisk together eggs, sugar, milk, vanilla, cinnamon, and nutmeg until smooth. Layer the bread cubes in the prepared dish and pour the custard evenly over the top, pressing down gently so the bread absorbs the mixture. Let sit for about 10 minutes before baking.
- Bake uncovered for 45-55 minutes, or until the top is golden and the center is set but still soft. Remove from the oven and let rest for 15-20 minutes to allow the custard to firm up.
To make the bourbon sauce
- In a small saucepan, combine ½ cup whole milk and ½ cup heavy cream. Warm over medium heat until bubbles form around the edges - don't let it boil.
- In a separate bowl, whisk together 6 egg yolks and ½ cup sugar until smooth. Slowly drizzle a small amount of the warm milk mixture into the eggs while stirring constantly to temper them. Continue adding a little at a time until the mixture is warm and combined.
- Pour the tempered egg mixture back into the saucepan and cook over low heat, stirring constantly, until the sauce reaches 180°F or coats the back of a spoon. Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in 1½ teaspoons bourbon and 1 teaspoon vanilla extract.
- Cover and refrigerate until chilled. Serve the bread pudding warm with the cold burbon sauce drizzled over each portion.
Notes
Nutrition Facts
Approximate per serving - based on 8 servings; includes bourbon crème anglaise| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Cholesterol | 265 mg |
| Sodium | 200 mg |
| Carbohydrates | 42 g |
| Fiber | 1 g |
| Sugar | 28 g |
| Protein | 10 g |
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