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New Orleans Bread Pudding with Caramel Whiskey Sauce

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Bread Pudding with Caramel Whiskey Sauce

Hello gorgeous Bread Pudding!  Why do you visit so seldomly?

So simple and humble, so comforting and delightful, yet always leaving my family and guests with united sighs of “m-mmm’s and a-hhh’s” on top of tears of gratitude and joy for your rare presence on the table.

Praise the heavens above for the simplicity and deliciousness of this New Orleans Bread Pudding with Caramel Whiskey Sauce!  Simple cake or humble pie, you are not, dear decadent and sinfully rich BREAD PUDDING!

You are comforting, satisfying, and cruelly fattening at the same time . . . you, bread pudding, are a killer dessert!  With caramel in the whiskey sauce drizzled on top, you will lead anyone to have an epiphany on a mountain!

YOU.ARE.JUST.THAT.GOOD . . . quite simply one of the best desserts. EVER! 

No longer do I need to go to an eatery to enjoy your simple, humble delicious soft sweetness . . . I can make you in my own kitchen!  And even better, I can share you too!

Now a few words of culinary wisdom advice:  When making bread pudding, use hefty bread such as Italian, French, ciabatta or sourdough . . . and make sure it is at least 1 – 2 days old and dried out.  Yes, you heard that right, this heft and dryness gives the bread pudding greater integrity in depth and prevents the bread pudding from resulting in a sloppy, soupy mess!

The rich vanilla custard sauce makes this bread pudding sing along with creating crispy, golden edges from baking.  You pour the custard on top of the bread cubes just to the point of looking OVER-saturated.   And that’s a good thing – you want this puppy to be super-moist with creamy, cinnamon-y goodness!  To top this recipe off is a sinful quality gained from the addition of caramel in the whiskey sauce . . . taking it far over other bread pudding recipes.

Another great bennie to making bread pudding is that you don’t have to look very far outside of your everyday pantry ingredients to make this luscious, yet humble dessert:  sugar, milk, cream, vanilla, bread, eggs . . . oh and yes, SOME BOOZE!

Bread Pudding with Caramel Whiskey Sauce

golden baked bread pudding hot out of the oven!

Bread Pudding with Caramel Whiskey Sauce

caramel takes a whiskey sauce to a higher level of yumminess!

Bread Pudding with Caramel Whiskey Sauce

simple sweet perfection!

I am so IN LOVE!  What could be more inviting to your family and guest than this rich and inviting bread pudding?

Your family and guests will in fact believe you to be a monster for having the audacity to prepare this and ruin their weight-loss progress!  Trust me, they won’t refuse!  They’ll just curse you, yet thank you for blowing their diet in a wonderful way!  Their word of mouth about your cooking will give you a (great) reputation, I assure you!

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Bread Pudding with Caramel Whiskey Sauce

New Orleans Bread Pudding with Caramel Whiskey Sauce

★★★★★ 5 from 2 reviews
  • Author: Roz Corieri Paige | La Bella Vita Cucina
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Ingredients

For the Bread Pudding

  • 1 cup raisins
  • 1 cup whiskey (to soak the raisins)
  • 1-½ loaf of day-old Italian, French or ciabatta bread
  • 1-½ cup heavy cream
  • 3 cups whole milk
  • 5 jumbo eggs
  • ¼ cup light brown sugar
  • 2 cups granulated white sugar
  • 2 Tbsp. pure vanilla extract
  • 2 tsp. ground cinnamon
  • ¼ tsp. salt

For the Caramel Whiskey Sauce

  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 Tbsp. butter
  • 2 Tbsp. water
  • 1 tsp. cinnamon
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 stick butter
  • 1 egg
  • 2 tsp. pure vanilla extract
  • 2 Tbsp. corn starch
  • ½ cup whiskey (rum or bourbon)

Instructions

For The Bread Pudding

  1. Soak the raisins in 1 cup of whiskey (bourbon or rum) and set overnight.
  2. Drain the excess whiskey from the raisins the next day.
  3. Pre-heat the oven to 350 degrees F.
  4. Butter a large 10 X 13″ baking pan.
  5. Lay one third of the bread cubes on the bottom of the pan, pack them in; try not to leave any big holes.
  6. Sprinkle half of the raisins.
  7. Lay a second layer of bread cubes, again as packed down as possible.
  8. Sprinkle the other half of the raisins.
  9. Layer the last third of bread cubes, tightly.

Make The Custard

  1. In a large mixing bowl, milk, heavy cream, eggs, white and brown sugars, cinnamon, salt, and vanilla extract.
  2. Blend well with a hand-held mixer.

Assembly

  1. Press the bread crumbs down with a flat spatula.
  2. Pour the custard all over the bread crumbs and raisins, covering thoroughly.
  3. Let This Sit For 30 – 40 Minutes!
  4. Bake in a pre-heated oven until the center is cooked, approximately 70 minutes (more if it isn’t firm enough, use aluminum foil on top of the pudding half-way through baking in order to prevent burning).
  5. While the bread pudding is baking in the oven, make the caramel whiskey sauce.

Prepare Caramel Whiskey Sauce

  1. In a small bowl, mix the cornstarch and whiskey (bourbon or rum) to make a ‘slurry’ and set aside.d
  2. In a small saucepan, combine the white and brown sugars, butter, water, and cinnamon.
  3. Cook until an amber-colored caramel sauce forms, about 10 minutes. Do not boil, set aside. (If the caramel color is not dark enough for you, add about a 1 – 2 tablespoons of molasses.)
  4. In a large saucepan on medium heat, combine the cream, milk, butter, egg, vanilla extract and ‘slurry’.
  5. Heat well and then add the caramel mixture.
  6. Bring the entire caramel whiskey sauce to a boil.
  7. Reduce the heat to a gentle simmer and cook for 5 – 10 minutes until nicely thickened, stirring occasionally.
  8. Serve both the bread pudding and caramel whiskey sauce WARM.

Notes

  • New Orleans Bread Pudding with Caramel Whiskey Sauce from La Bella Vita Cucina

Oh WAIT, just a minute before you leave, please!

Many of you know that the American custom of celebrating Mardi Gras before the Lenten season of fasting and prayer parallels that of “Carnevale” in Italy, Brazil and other Latin countries. During my visit to Venice, Italy, where “Carnevale” is celebrated in the most magnificent ways, I just HAD TO purchase some hand-made masks (both large and small). I use them in the decor of my guest bedrooms. They are beautiful, aren’t they?

mardis gras and Venice carnevale masks

colorful masks for mardis gras and Venice, Italy’s ‘carnevale’!

mardis gras, Venice carnevale

‘carnevale’ masks from Venice, Italy . . . beautiful handmade treasures!  “Mardi Gras” is the U.S. celebrated holiday of Carnevale in Italy and Brazil.

Bread Pudding with Caramel Whiskey Sauce

vivid colors hand-painted on Venetian Carnevale masks!

Here are some other wonderful Mardis Gras and Italian Carnevale recipes for you to enjoy that I’ve prepared over the years.  I hope that you’ll check them out; they are winning recipes as well!

Cinnamon Apple Cream Cheese Filled King Cake

Mardis Gras King Cake

Bananas Foster Muffins

Bananas Foster Muffins Mardi Gras

Buon Carnevale and Mardis Gras!

 

Reader Interactions

Comments

  2. I have never ever made bread pudding! What a sin!!!! I am bookmarking this recipe as I LOVE the sound of that caramel whiskey sauce!!! Buon Carnevale! 🙂

    Reply

  17. Oh my goodness, that caramel whiskey sauce sounds too good to be true. I already love bread pudding but I think with the addition of that sauce this would be the perfect dessert.

    Reply

    • Hi Cathy,
      I totally understand your reasonings for wanting to shy away from bread puddings . . . all of the fat and calories. But for a special occasion, I have to indulge. Everything in moderation, huh?
      Hugs,
      Roz

      Reply

  20. Bread pudding is the best! Your description of it is totally spot on – it’s humble but oh so decadent. And wahoo on spiking caramel with booze! I love your photos – I wish I had a giant bowlful of this right now!

    Reply

    • Nancy, you are so very kind! I apologize for not writing back to you sooner; life in education can take over it seems, so easily! Yes the combo of caramel and booze ( as you said in your comment) is truly something that is worth a celebratory dessert!
      Cheers and salute’,
      Roz
      La Bella Vita Cucina

      Reply

  21. oh Roz you are talking to this Louisiana girls heart here with this bread pudding. it is an all time favorite at our house. I thought I found the one recipe I couldn’t live without and that was my espresso bread pudding but you may have just stole the show with this one. It looks amazing

    Reply

    • Jessica, I can’t wait to visit New Orleans someday and experience authentic bread pudding and all of it’s culinary delights! Thanks for your sweet comment,
      Roz

      Reply

    • Thanks Marjory . . . bread pudding is super easy and I know that your family will rave about it when you prepare this recipe! Thanks for your visit!
      Roz

      Reply

  25. There is nothing better than bread pudding with whiskey except maybe bread pudding with caramel whiskey sauce! Oh my! You just took one of my favorite dessert and took it up a notch or two.

    Reply

  29. This is truly a superb bread pudding. I made one in the 1980’s and one in late 1990’s from a Paul Prudhomme recipe. Although very rich in sugars your sublime bread pudding is a wonderful festive treat; I think it is time to prepare one again. Your explicit directions provide a never-fail approach. Thanks for posting, your recipes are always delightful.

    Reply

    • You are SO KIND, Anthony! Just the best! If you prepare this bread pudding, let me know what you think and/or change up! Buon Appetito! Roz

      Reply

  31. No weight loss process for me with this beauty ! Definitely ! Printing it out to make….. so frugal and so full of flavours ……. Grazie milla !

    ★★★★★

    Reply

  32. You’re killing me Roz! Obviously you love Mardi Gras as much as I do. I went to college in Louisiana and instead of getting an Easter holiday, we got a Mardi Gras holiday. Loved taking a road trip to New Orleans! Bread pudding is my favorite dessert, but I don’t eat it much because it’s so rich. I would take yours and just make it supper. Who needs dinner when you have dessert instead? Actually, I wish I had some of this for dessert tonight. I made a pot of red beans and rice and this would have been a fabulous ending.

    Reply

    • Hi MJ,
      I agree that Mardis Gras foods are ‘the last hurrah before Lent’ fattening, indulgent food! I have a friend who went to LSU and man does that woman know how to party and prepare delicious food! New Orleans is on my bucket list . . . almost went one year, but canceled due to my father’s passing then. So I seriously want to visit! My husband agrees with you “Who needs dinner when you have dessert instead?” HA!!!! In my dreams or on my hips!
      xoxo
      Ciao,
      Roz

      Reply

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