Thursday, March 15, 2018

Creole Bread Pudding With Bourbon Sauce

Photo: Southern Living
My father loved bread pudding, but we never made it at home. When my mother made a big weekend breakfast, it was always savory: crispy bacon, eggs, biscuits, orange juice and coffee. If you desired something sweet, you put strawberry preserves on your hot biscuit. My dad ordered bread pudding when we ate out at a restaurant, usually as a dessert after dinner.

Today I'm jazzing up my father's favorite, bread pudding, with pecans. I often add nuts to my pastries, too, to balance the sugar. Here is the recipe:

Creole Bread Pudding
Photo: Simply


2 cups milk
2 large eggs
1/4 cup brown sugar (or to taste)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
7 slices of whole grain bread
1/2 cup broken pecans (or walnuts)
1/2 cup raisins

Optional: 1 cup whipping cream (I omit it because I don't think to buy it, but then add 1 extra cup of milk as we like pudding.)


1) In a mixing bowl whisk together the milk and eggs. Add whipping cream if you use it.

2) Add the brown sugar, cinnamon, nutmeg and vanilla.

3) Tear the bread into large bite size pieces and toss into a lightly buttered square 9'' by 13" baking pan.

4) Toss in most of the raisins and about half of the nuts.

5) Next pour in the custard egg and milk mixture and let it soak into the bread - 15 minutes or so.

6) Top with the rest of the raisins and nuts.

7) Bake uncovered for 30 minutes, or until the top is a bubbling golden brown (The bread absorbs the pudding, but the dish shouldn't be dry.) Cool for 10-15 minutes.

Next make the sauce as the bread pudding is baking in the oven. I'll give you 2 possible sauces. Choose one:

Creole Bourbon Sauce 

Photo: Greyfriars Bobby Bar

1/2 cup butter
1 egg 
1 cup water
1 cup brown sugar
2 tablespoons good Kentucky bourbon

Note: Frankly, I omit the egg, butter and bourbon, instead I make plain ole Brown Sugar Syrup. Using a 1:1 ratio: One cup of brown sugar to one cup of water. Whisk in a pot over heat until the brown sugar dissolves. Turn off the heat after it begins to boil. Let it cool and store in a glass bottle with a lid. But 1st pour it over the bread pudding. Extra brown sugar sauce keeps forever in the refrigerator and can be used on pancakes and French toast. I love brown sugar syrup as much as maple syrup and so always keep a batch in the refrigerator (in an empty maple syrup bottle). 

Use the fancy Creole (with egg) Sauce within a week:


1) In a large sauce pan, melt the butter and let cool for 10 minutes.
2) In a cup mix the egg into the water. Whisk into the cooled melted butter.
3) Turn the heat back on and stir in the sugar. Whisk constantly until the sugar dissolves. 
4) When the mixture begins to boil, remove from the heat and stir in the Kentucky bourbon. Let the sauce cool.
5) Serve the bourbon sauce over warm bread pudding ... a little or a lot according to taste.

Store any leftovers in the refrigerator. Good warm or cold!

You may also enjoy:
Jambalaya Made Easy   
Fluffy Buttermilk Biscuits
Since 1875: The Kentucky Derby
Homemade Creole And Cajun Seasonings


  1. Dearest Debra,
    Sounds yummy, even though it is loaded with cholesterol and sugar...
    Both are not on my health diet being diabetes type 2 and keeping my cholesterol in check by eating right instead of taking meds.
    Alcohol is sugar as well...
    Those that still can enjoy it - great!

    1. These are a once in a while treat for a non-diabetic person. I would omit any food and all foods that put me on medication. For people who can eat a sweat breakfast, I like the brown sugar simple syrup, which is why I included it. Just brown sugar and water simmered until the sugar dissolves. I never pour syrup all over a pancake, etc. I pour it on the plate around the pancake and dip a piece into it. I enjoy it just as much, but use less by not pouring it on the food item, letting it soak in. For me a little sweet goes a long way. Once in a while treats.

    2. You know that I enjoyed my French beignet in New Orleans... once in a while it does not affect you negatively! ❤

    3. So true. All in moderation. There is no way you can visit New Orleans with sampling a beignet.

      I will follow this blog up with a healthy snack. It will post at midnight as we should eat healthy 90% of the time.

  2. Also I follow an informal rule: I can eat any sweet or fried food I want as long as I make them myself. It takes time to make a dish so you're less likely to over eat them at the drop of a hat.

    1. Very true and it makes all the difference if you have a hand in the ingredients! ❤

    2. Yes, I often use a little less sugar or fat then what a recipe says.

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