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N'awlins bread pudding with bourbon sauce

Makes 15 servings
Makes 15 servings


  • 1 (16-ounce) loaf french bread
  • 3 cup sugar, divided
  • 5 cup large eggs, lightly beaten
  • 2 cup half-and-half
  • 3 teaspoon vanilla extract, divided
  • 1/2 cup raisins
  • 1 cup firmly packed light brown sugar
  • 3/4 cup butter, softened and divided
  • 1 1/2 cup pecan halves
  • 1/3 cup bourbon


Baking Directions:

Preheat oven to 350 degrees.

Tear bread into small pieces; arrange in bottom of a 13 x 9-inch baking dish.

Cover loosely with a paper towel, and allow to stand at room temperature several hours or until bread is stale and dry.

(or to speed up process, place bread on a baking sheet, and bake at 300 degrees for 15 minutes or until bread is dry) In a large bowl, combine 2 cups sugar, eggs, half-and-half and 2 teaspoons vanilla; pour over bread in baking dish.

Sprinkle raisins on top; press top of the mixture with the back of a spoon to make sure all bread is covered with egg mixture.

Let stand for 20 minutes.

In a medium bowl, combine brown sugar, 1/4-cup butter and pecans; sprinkle over top of bread mixture.

Bake for 35 minutes or until a knife inserted in the center comes out clean.

In a medium saucepan, whisk remaining 1 cup sugar and remaining ½-cup softened butter over medium heat.

Cook, whisking constantly, 3 minutes.

Remove from heat, and cool slightly.

Add remaining 1 teaspoon vanilla, stirring until combined.

Add bourbon, stirring until smooth.

Pour over warm bread pudding.