New Orleans Bread Pudding with Bourbon Sauce


New Orleans Bread Pudding with Bourbon Sauce
Enjoy the best of the Big Easy with this traditional New Orleans-style bread pudding. It tastes so decadent, no one will believe it’s been lightened!

Ingredients

Pudding

  • 1/4 cup raisins
  • 2 tablespoons bourbon
  • 1 1/4 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash of salt
  • 3 large eggs, lightly beaten
  • 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
  • Cooking spray

Sauce

  • 1/2 cup sugar
  • 1/4 cup light-colored corn syrup
  • 1/4 cup butter
  • 1/4 cup bourbon

Preparation

  1. To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.
  2. Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk.
  3. Add bread, tossing gently to coat.
  4. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
  5. Sprinkle evenly with raisins, pressing gently into bread mixture.
  6. Cover with foil; chill 30 minutes or up to 4 hours.
  7. Preheat oven to 350°.
  8. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
  9. Bake, covered, at 350° for 20 minutes.
  10. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.
  11. To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat.
  12. Bring to a simmer; cook 1 minute, stirring constantly.
  13. Remove from heat; stir in 1/4 cup bourbon.
  14. Serve each bread pudding piece warm with about 1 tablespoon sauce.

Cinnamon Bread Puddings with Caramel Syrup


Cinnamon Bread Puddings with Caramel Syrup
This recipe is easy because it starts with cinnamon-swirl bread, reducing the need to add other flavorings. Commercial caramel syrup saves time, too. Baking the pudding in muffin cups creates individual servings.

Ingredients

  • 1 1/3 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 3 large eggs, lightly beaten
  • 1 (1-pound) loaf cinnamon-swirl bread, cut into 1-inch cubes
  • Cooking spray
  • 2/3 cup fat-free caramel sundae syrup

Preparation

  1. Combine first 3 ingredients in a large bowl, stirring well with a whisk.
  2. Add bread, tossing gently to coat.
  3. Cover and chill 30 minutes or up to 4 hours.
  4. Preheat oven to 350°.
  5. Divide bread mixture evenly among 11 muffin cups coated with cooking spray.
  6. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean.
  7. Serve warm with syrup.

Capirotada (Mexican Bread Pudding)


Capirotada (Mexican Bread Pudding)

This capirotada, or Mexican bread pudding, features layers of nuts, cheese, dried fruit, and bread drizzled with cinnamon-infused sugar syrup.

Ingredients

  • 1 1/4 cups packed dark brown sugar
  • 1 1/4 cups water
  • 2 (3-inch) cinnamon sticks
  • 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons butter, cut into small pieces
  • Cooking spray
  • 3/4 cup (3 ounces) shredded Monterey Jack cheese

Preparation

  1. Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
  2. Combine bread, raisins, almonds, and butter in a large bowl.
  3. Drizzle with warm sugar syrup, tossing gently to coat.
  4. Spoon mixture into an 8-inch square baking dish coated with cooking spray.
  5. Top with cheese.
  6. Cover with foil; chill 30 minutes or up to 4 hours.
  7. Preheat oven to 350°.
  8. Bake at 350° for 20 minutes.
  9. Uncover and bake an additional 15 minutes or until cheese is golden brown.
  10. Serve warm.

Apple Bread Pudding


Apple Bread Pudding
Serve this family-style from a baking dish, or divide with a 3-inch round cutter for an elegant presentation. Top it all off with Sautéed Apples and a drizzle of Apple Brandy Crème Anglaise for a spectacular finish.

Ingredients

  • 2 tablespoons butter
  • 3 large apples, such as Honeycrisp (about 1 1/2 lb.), peeled and cut into 1/4- to 1/2-inch cubes
  • 3 cups heavy cream
  • 4 large eggs
  • 1 large egg yolk
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 (16-oz.) cinnamon-raisin bread loaf, cut into 3/4-inch cubes
  • 4 tablespoons turbinado sugar
  • Apple Brandy Crème Anglaise
  • Sautéed Apples

Preparation

  1. Preheat oven to 375°.
  2. Melt butter in a large nonstick skillet over medium-high heat; add apples, and cook, stirring occasionally, 8 to 10 minutes or until softened and lightly browned.
  3. Whisk together cream and next 4 ingredients in a large bowl until smooth.
  4. Stir in bread cubes; let stand 5 minutes.
  5. Stir in cooked apples.
  6. Sprinkle 2 Tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
  7. Add bread-and-apple mixture to dish, and spread in an even layer.
  8. Sprinkle with remaining 2 Tablespoons turbinado sugar.
  9. Bake at 375° for 40 to 45 minutes or until light golden and center is set. (Bread pudding will puff to top of dish and pull away slightly from sides as it bakes.)
  10. Cool 10 minutes.
  11. Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples.

Cook’s Note

  • We tested with Panera Bread Cinnamon Raisin Bread.
  • To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes; reheat in a 350° oven 20 minutes.

Apple Brandy Crème Anglaise

Don’t skip out on this luscious Apple Brandy Crème Anglaise. As the finishing touch, we drizzle it over our Apple Bread Pudding.

Ingredients

  • 1 cup heavy cream
  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons apple brandy or bourbon
  • 1 cinnamon stick (optional)

Preparation

  1. Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly (so mixture doesn’t scorch or scramble), 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
  2. Pour through a fine wire-mesh strainer into a bowl.
  3. Stir in apple brandy or bourbon.
  4. Add cinnamon stick, if desired.
  5. Fill a large bowl with ice.
  6. Place bowl containing cream mixture in ice, and let stand, stirring constantly, 30 minutes.
  7. Remove cinnamon stick.
  8. Cover and chill 1 hour to 3 days.

Cornbread Pudding with Whiskey Caramel


Cornbread Pudding with Whiskey Caramel
For a different look, bake in 8 to 10 lightly greased 8-oz. ramekins in a jelly-roll pan. Reduce covered bake time to 25 minutes; reduce uncovered bake time to 10 to 15 minutes.

Ingredients

  • Vegetable cooking spray
  • Perfect Cornbread, at room temperature
  • 1/2 cup butter
  • 2 cups milk
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons kosher salt
  • 5 large eggs
  • Whiskey Caramel

Preparation

  1. Preheat oven to 350°.
  2. Lightly grease a 3-qt. baking dish with cooking spray.
  3. Cut cornbread into 2- to 3-inch pieces, and place in prepared dish. (You should have about 10 cups cornbread.)
  4. Cook butter in a 2-qt. saucepan over medium heat, stirring constantly, until butter begins to turn golden brown.
  5. Remove pan from heat, and whisk in milk and next 3 ingredients until sugar melts.
  6. Whisk in eggs; pour mixture over cornbread.
  7. Let stand 10 minutes.
  8. Bake, covered, at 350° for 30 minutes.
  9. Uncover and bake 30 more minutes or until light brown and set.
  10. Let stand 10 minutes.
  11. Serve with Whiskey Caramel

Whiskey Caramel

Whiskey Caramel

Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 1/2 cup butter, cubed
  • 1/4 cup whiskey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 1/2 cup sugar

Preparation

  1. Stir together 1 cup sugar and water in a saucepan.
  2. Cook over medium-high heat, stirring constantly, 3 minutes or until sugar melts.
  3. Cook, without stirring, 10 minutes or until medium amber in color.
  4. Remove from heat, and stir in cream, butter, whiskey, salt, and ground nutmeg.
  5. Whisk together egg and 1/2 cup sugar in a heatproof medium bowl; slowly whisk caramel sauce into egg mixture.
  6. Return mixture to saucepan, and cook over medium heat, stirring constantly, 2 minutes or until thickened.

Donut Bread Pudding with Bourbon Cream


Donut Bread Pudding with Bourbon Cream
Ingredients

  • 2 cups milk
  • 6 eggs, beaten
  • ½ teaspoon ground cinnamon
  • 2 (divided)vanilla beans, split
  • 18 glazed donuts
  • 8 ounces sour cream
  • ⅓ cup maple syrup
  • ¼ cup heavy cream
  • ¼ cup bourbon

Preparation

  1. Combine milk, eggs, cinnamon, and seeds scraped from 1 vanilla bean in a small bowl.
  2. Tear the donuts into pieces and place in a greased 9″ x 13″baking dish. Pour milk mixture over the top, cover, and refrigerate 24 hours.
  3. Preheat oven to 325ºF.
  4. Bake bread pudding 45 minutes or until set. Remove from oven and set aside.
  5. To make bourbon cream, combine sour cream, maple syrup, seeds from remaining vanilla bean, heavy cream, and bourbon. Mix well.
  6. Serve donut bread pudding with a spoonful of bourbon cream.

Dulce de Leche Bread Pudding with Peanut Brittle Topping


  • 6 cups day-old French bread cubes (½ inch)
  • 1 medium apple, peeled, chopped
  • 3 eggs
  • 1½ cups milk
  • 1 13.4-ounce can Mexican caramel spread (dulce de leche)
  • 1 8-ounce package cream cheese, softened
  • ¼ cup sugar
  • ¼ cup dry roasted peanuts
  • 1 cup thawed Cool Whip whipped topping
  1. Preheat oven to 350°F. Toss bread and apples in large bowl; set aside. Place eggs, milk, dulce de leche and cream cheese in blender; cover. Blend until smooth. Pour over bread mixture; toss to coat. Spoon into lightly greased 13-inch-by-9-inch baking dish.
  2. Bake 45 min. or until knife inserted in center comes out clean. Cool 20 minutes.
  3. Meanwhile, to prepare peanut brittle, cook sugar in small nonstick skillet on medium-high heat until golden brown. Stir in peanuts. Pour onto foil-covered baking sheet. Carefully separate hot candy into individual peanuts with back of spoon. Cool completely.
  4. Serve pudding warm topped with the whipped topping and peanut brittle. Store leftover dessert in refrigerator.

12 servings

Make Ahead

Assemble pudding as directed; cover and refrigerate up to 8 hours. When ready to serve, uncover and bake as directed.

Cooking Know-How

Leaving the crust on bread gives bread pudding a golden brown color and a slight crunchiness. Some people prefer to remove the crust for a softer and smoother mouth feel. Both ways are delicious!