Classic Cajun Bread Pudding with Whiskey Sauce

12 Servings


6 cups French bread, (extremely stale) cut into 1" cubes

1 cup heavy cream

2 cups milk *see note

3/4 cup sugar

3 eggs

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1/3 cup raisins


1 cup heavy cream

1 1/2 teaspoons cornstarch

1 tablespoon water

3 tablespoons sugar

1/4 cup bourbon whiskey


Place the bread cubes in a large bowl. Mix the milk and cream; pour over the bread cubes and let soak until the liquid is absorbed. In a separate bowl, mix the remaining ingredients and blend until smooth; mix into the bread mixture. Pour into a greased 8" or equivalent shallow casserole dish. Bake at 350 until browned and the custard is set, 45-50 minutes. Serve warm or room temperature with the Bourbon sauce.

Whiskey sauce: Place the cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat.

Stir in the sugar and the bourbon. Add more sugar and/or bourbon to taste. Cool to room temperature.

*Note: if your bread is light or not very stale, reduce the milk to 1 cup.