Bourbon Bread Pudding with Whiskey Caramel Sauce

Bread pudding is New Orleans' most iconic dessert — born of Creole resourcefulness, transforming day-old French bread into something magnificent. The addition of bourbon, a legacy of Kentucky and Louisiana distilling traditions, elevates the humble pudding into celebration food. Every New Orleans restaurant worth its salt serves a version of this, and the whiskey caramel sauce is non-negotiable.

Serves: 10

Ingredients

For the pudding:

• 600g (about 1.3 lb) day-old French bread or brioche, cut into 3cm (1.5 in) cubes
• 700ml (3 cups) whole milk
• 240ml (1 cup) heavy cream
• 4 large eggs
• 200g (1 cup) granulated sugar
• 60ml (1/4 cup) bourbon
• 2 tsp (10ml) vanilla extract
• 1 tsp (5g) ground cinnamon
• 1/4 tsp ground nutmeg
• 100g (2/3 cup) raisins
• 55g (4 tbsp) unsalted butter, melted

For the whiskey caramel sauce:

• 200g (1 cup) granulated sugar
• 60ml (1/4 cup) water
• 120ml (1/2 cup) heavy cream, warmed
• 55g (4 tbsp) unsalted butter, cubed
• 45ml (3 tbsp) bourbon
• Pinch of salt

Instructions

1. Preheat oven to 175C (350F). Butter a deep 23x33cm (9x13 in) baking dish.
2. Spread bread cubes in the prepared dish. Whisk together milk, cream, eggs, sugar, bourbon, vanilla, cinnamon, and nutmeg. Pour over bread. Press bread down gently and let soak 20 minutes, pressing occasionally.
3. Scatter raisins over the top and drizzle with melted butter. Bake 45-55 minutes until puffed and golden, with a slight wobble in the very centre.
4. Make the caramel: combine sugar and water in a heavy saucepan over medium-high heat without stirring. Cook until deep amber, 8-10 minutes, swirling the pan occasionally. Carefully add warm cream (it will bubble violently), then butter, stirring until smooth. Remove from heat, stir in bourbon and salt.
5. Serve warm pudding in squares, with generous drizzles of whiskey caramel sauce.

Cook's Notes: Do not stir the caramel while it cooks — this triggers crystallisation. If the sugar seizes, reduce heat and gently swirl until dissolved. The pudding can be assembled the night before and refrigerated unbaked; add 10-15 minutes to baking time.