“This is a recipe that Lisa and I came up with after a recent visit to the Bourgeois Fishing Lodge in Louisiana. We came up with the idea after talking with one of the local cooks that prepared our food for us while we were staying at the lodge. She made a delicious French bread pudding with a bourbon sauce one night and while chatting with her, she gave us some good ideas for our own personal recipe”.
Prep Time 10 minutes
Cook Time 50-55 minutes
Soaking Time overnight if possible
Total Time 1 hour
Bread Pudding Ingredients
- 1 loaf French bread, broken into pieces (approximately 9 cups)
- 3 cups whole milk
- 2 ripe bananas (optional)
- 3 eggs
- 3 cups sugar
- 2 teaspoons vanilla extract
- ½ cup (1 stick) butter melted
- 2 tablespoons spoons ground cinnamon
Bourbon Sauce Ingredients
- ½ cup packed brown sugar
- ¼ cup unsalted butter
- 2 tablespoons whipping cream or whole milk
- 4 tablespoons bourbon or 2 teaspoons brandy extract
Bread and Egg Mixture Prep
- Pinch bread into 2 inch cubes and place in a large mixing bowl Pour milk over bread, stirring to allow bread to soak up the milk. Make sure to have enough milk to just cover the bread, being careful not to add too much milk or it will be too soupy. Thinly slice 2 bananas and fold into bread mixture.
- In a separate bowl whisk the eggs then slowly whisk in the sugar, vanilla, cinnamon and melted butter.
- When thoroughly blended, pour this mixture over the bread mixture and gently fold together.
- Pour combined mixture in a metal 13×9 baking pan.
- Cover and refrigerate 2 hours minimum but preferably overnight.
- Bake at 350F degrees for 50-55 minutes or until the liquid has set and the top and sides begin to brown.
- The outside should be a little crisp and the inside will be soft and delicious.
- I like to let it cool uncovered for a few minutes before serving.
- Over low heat, melt the ¼ cup of butter in a small saucepan.
- Whisk in 1/2 cup of brown sugar and whipping cream and continue stirring while you heat the mixture over low heat for 3 minutes.
- Whisk in 1/4 cup Bourbon and continue cooking over low heat for about 2 minutes. Serve immediately. The sauce should be thickened, but thin enough to pour over the bread pudding when serving.
- Serve warm, drizzled with the warm Bourbon Sauce.
- Jim also likes to add a scoop of French vanilla ice cream