Creole Bread Pudding with Whiskey Sauce: A Rich Delight

Creole Bread Pudding with Whiskey Sauce is an incredible dessert combining rich flavors and textures.

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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Tear the French bread into bite-sized pieces and place them in a large bowl.
In a separate bowl, whisk together the milk, granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg until well combined.
Pour the milk mixture over the torn bread pieces, ensuring all are soaked. Let it sit for about 15 minutes.
If using, fold in the raisins gently into the bread mixture.
Pour the bread mixture into the prepared baking dish and spread it out evenly.
Pour the melted butter over the top of the bread pudding.
Place in the preheated oven and bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and allow the pudding to cool for about 15-20 minutes.
While the pudding is cooling, in a saucepan, combine the whiskey and powdered sugar over low heat until the sugar dissolves and the mixture thickens slightly.