Print

Decadent Bourbon Street Bread Pudding Recipe with Easy Rum Sauce

bourbon street bread pudding - featured image
Print Recipe

A rich and comforting bread pudding inspired by New Orleans’ Bourbon Street, featuring a creamy custard-soaked bread and a luscious rum sauce. Perfect for chilly evenings or gatherings, this dessert combines warm spices and boozy warmth for an irresistible treat.

Ingredients

Scale
  • 6 cups day-old French bread, cut into 1-inch cubes
  • 4 tablespoons (60g) unsalted butter, melted
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 4 large eggs, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup raisins or chopped pecans (optional)
  • For the Rum Sauce:
  • 4 tablespoons (60g) unsalted butter
  • 1/2 cup (100g) packed brown sugar
  • 1/3 cup (80ml) dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Spread cubed French bread on a baking sheet and toast for 10-12 minutes until edges are lightly golden. Let cool.
  2. In a large bowl, whisk eggs, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until combined. Slowly whisk in milk and heavy cream until smooth.
  3. Place toasted bread cubes in a buttered 9×13-inch baking dish. Sprinkle raisins or pecans if using. Pour custard over bread, pressing lightly to soak. Let sit 15-20 minutes at room temperature.
  4. Dot the top with melted butter. Bake for 45-50 minutes until puffed and golden, with a knife inserted coming out clean but moist. Tent with foil if browning too fast.
  5. While baking, melt butter in a small saucepan over medium heat. Stir in brown sugar and cook until bubbly, about 3 minutes. Carefully add rum (may flame briefly), then stir in vanilla and heavy cream. Simmer 5 minutes until slightly thickened. Remove from heat.
  6. Let bread pudding cool 10 minutes before serving. Spoon warm rum sauce over each portion.

Notes

Use stale or day-old bread for best texture. Toast bread before soaking to prevent sogginess. Let bread soak in custard for 15-20 minutes. Add rum off heat to avoid flare-ups. Tent pudding with foil if browning too quickly. Rum sauce can be made non-alcoholic by substituting rum with brewed coffee or apple juice.

Nutrition

Keywords: bread pudding, bourbon street, rum sauce, dessert, New Orleans, easy dessert, custard, comfort food, holiday dessert

Find it online: https://wigglebite.com/decadent-bourbon-street-bread-pudding-recipe-with-easy-rum-sauce/