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Bread pudding with bourbon sauce

Bread Pudding With Bourbon Sauce Recipe

New Orleans chef Poppy Tooker shares a family bread pudding recipe that made a big impression on her as a small child. She remembers the bread pudding presented at the Thanksgiving table dripping with sauce and filled with plump raisins and pecans. Follow this Bread Pudding with Bourbon Sauce recipe to make a lasting impression on all of your guests.

Yield: 12 servings
Nutrition facts: Per serving: 456 calories, 20 g fat, 60 g carbohydrates (2.4 g fiber), 10 g protein, 304 mg sodium

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1 loaf (1 lb.) stale Louisiana-style French bread, broken into chunks
8 large eggs
1 cup sugar
1 Tbsp. vanilla extract
1 cup pecans, coarsely broken
1 cup raisins
About 2 cups milk
Cinnamon (optional)
Nutmeg (optional)

Hard Sauce

½ cup (1 stick) butter, at room temperature
1 cup confectioners’ sugar
2 Tbsp. bourbon


Make the pudding

  1. Preheat the oven to 350°F. In a large bowl, stir together the bread, eggs, sugar, vanilla, pecans and raisins. Add enough milk so that the mixture “breaks milk” when squeezed (the bread can absorb no more milk). Add a shake of cinnamon and nutmeg if desired.
  2. Scrape into a greased shallow 10-cup baking pan and bake for 35 minutes or until cooked through.

Make the sauce

  1. In a small bowl, with an electric mixer, cream the butter and confectioners’ sugar. Add the bourbon and beat until the texture of sour cream.

Tip: “French bread” in Louisiana is a fat loaf-not the long, skinny bread you find in the rest of the country.