Bread Pudding Recipe with Bourbon

Louisiana bourbon bread pudding

  • serves 6
  • Easy

Bread pudding is a New Orleans staple with most restaurants serving a version of it. It’s like our bread and butter pudding, and it’s usually served with a ‘hard’ boozy sauce



  • flame raisins 100g
  • bourbon 6 tbsp
  • baguette ½, about 200g
  • milk 300ml
  • double cream 300ml
  • butter 25g, melted
  • caster sugar 4 tbsp
  • eggs 3 large
  • ground allspice ½ tsp
  • cinnamon ½ tsp
  • vanilla extract 1 tsp
  • vanilla ice-cream to serve


  • dark muscovado sugar 100g
  • double cream 100ml
  • butter 50g
  • bourbon 2-3 tbsp


  • Step 1

    Put the raisins and bourbon in a small pan and simmer gently for 5 minutes then turn off the heat. Cover and leave the raisins to soak for an hour or so.

  • Step 2

    Beat the milk, cream, melted butter, sugar, eggs, spices and vanilla together. Stir in the soaked raisins and liquid.

  • Step 3

    Heat the oven to 160c/fan 140c/gas 3. Cut the baguette into small chunks and put in the bottom of a well-buttered shallow-ish baking dish. Pour over the custard mix and leave to soak for 30 minutes, then bake for 45 minutes until puffed and golden.

  • Step 4

    To make the sauce, put the dark muscovado sugar, double cream and butter in a pan. Bring to a simmer then cook for 3-4 minutes. Add the bourbon then cook for another minute.

  • Step 5

    Serve a slice of the bread pudding topped with a scoop of ice-cream and some sauce spooned over.

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Nutritional Information

  • Kcals 785
  • Fat 50.6g
  • Carbs 62.2g
  • Fibre 1.6g
  • Protein 8.8g
  • Salt 0.7g