New Orleans-Style Bread Pudding With Whiskey Sauce Recipe #SundaySupper (2024)

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Are you ready for a potluck? Not just any potluck, oh no! This is a special virtual one that highlights recipes by Emeril Lagasse. The Sunday Supper team of bloggers has really come together for this event. I very much wish it wasn’t virtual so I could head over to the spread and dig in to the incredible food. I’m bringing New Orleans-Style bread pudding with whiskey sauce to the party. What a great comforting dessert to share.

I was beyond excited when this event was announced. Why? It is because of my friend Isabel and the Sunday Supper Movement that I got to meet Emeril in person. I had the sheer pleasure of being with her when she interviewed him on his book tour.

Me, Emeril Lagasse, and Isabel (Family Foodie)

Emeril loves food and cooking. At least that is how I felt about him after hearing him in the interview. His eyes lit up when he was talking about his Sunday Suppers. He was genuine and sincere. I think he could have kept talking about it for hours, especially Portuguese food.

Bread pudding is something I never made before. My husband loves it. He will order it whenever he sees it on a menu. I knew it was about time for me to make it for him. I’m so glad it was one of the recipes I could share from Emeril’s Potluck cookbook. I can tell it is a book I will use often because I get hungry just looking through it. Many pages have been tagged already. You can order both Emeril’s Potluck and Kicked-Up Sandwiches cookbooks from Amazon by clicking on the photo of the book:

Ingredients

For the bread pudding:

12to 14 cups 1-inch cubes day-old white breadsuch as French or Italian
7tablespoonsunsalted butter
2cupsheavy cream
4cupswhole milk
6large eggs
1 3/4cupsplus 2 tablespoons light brown sugar
4 1/2teaspoonspure vanilla extract
1 1/2teaspoonsground cinnamon
1/2teaspoonfreshly grated nutmeg
1/4teaspoonsalt
1/2cupraisins
Confectioners' sugarfor garnish

For the whiskey sauce:

2cupsheavy cream
1/2cupwhole milk
1/2cupgranulated white sugar
2tablespoonscornstarch
3/4cupbourbon or other whiskey
Pinch of salt
2tablespoonsunsalted butter

Instructions

For the bread pudding:

Preheat the oven to 350 degrees F.
Place the bread in a large bowl. In a small saucepan, melt 6 tablespoons of butter and pour over the bread cubes. Use a rubber spatula to toss the bread and evenly distribute the butter. Grease a 9 X 13-inch casserole dish with the remaining tablespoon of butter and set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

For the whiskey sauce:

In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and remaining 1/2 cup of bourbon. Serve warm.

Recipe Notes

Recipe courtesy Emeril Lagasse, Emeril's Potluck, William Morrow Publishers, New York, 2004

Disclosures: I was selected to be one of 25 bloggers hosting a giveaway for this event. I received a copy of Emeril’s Potluck cookbook and was under no obligation to give a positive review. All opinions are my own unless otherwise stated or contained within a guest post. This post contains affiliate links.

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