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Louisiana Bread Pudding with Whiskey Sauce


A pan of warm bread pudding transforms day-old bread -- plus eggs and cream -- into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that's flavored by a healthy dose of bourbon.

  • Servings: 6

Source: Martha Stewart Living, November 2005


For the Bread Pudding

  • 1/4 cup bourbon
  • 1/2 cup raisins
  • 4 cups (about 1/2 baguette) 1-inch cubes of day-old baguette
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 3/4 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 tablespoons unsalted butter

For the Whiskey Sauce

  • 1 1/2 cups heavy cream
  • 2 teaspoons cornstarch
  • 1/3 cup sugar
  • 1/3 cup bourbon


  1. Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.

  2. To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.

  3. Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.

  4. Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

Reviews Add a comment

  • katec
    19 FEB, 2012
    Fantastic dessert. Heavy on the bourbon flavor.
  • missladysoul
    23 NOV, 2008
    I adore this and make it every single year for Thanksgiving. Now it is tradition. My family LOVES it. I use dried cranberries instead of raisins since I hate them. It is the most delicious dessert and the whiskey sauce is great in coffee too.
  • lavi
    29 JAN, 2008
    This was GREAT!! simple, easy and DELICIOUS!! i didn't like the whisky sauce too much and i might just serve it with a simple plain custard sauce in the future. i also substitued shaved almonds for the raisins as my family is not a big fan of raisins and it work out well.
  • knittygirl
    6 JAN, 2008
    This was fantastic. I used golden raisins and added silvered almonds. It was quick and easy to make. I will certainly put this in my dessert rotation!