New Orleans Bread Pudding with Warm Bourbon Sauce

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If you’re hosting a Mardi Gras party tomorrow night, or just feel like celebrating Mardi Gras with cajun and creole recipes, don’t forget dessert! Warm and buttery, our bread pudding with bourbon sauce is a healthified adaptation of traditional New Orleans recipes. No heavy cream, very little butter, and yet, it’s just as rich and comforting as a bread pudding made with generous amounts of butter and cream.


  • Nonstick cooking spray
  • 1 (5.3 ounces) container  VOSKOS® Nonfat Vanilla Greek Yogurt
  • 1/4 cup reduced-fat milk
  • 1 large egg, lightly beaten 
  • 1 teaspoon pure vanilla extract 
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon 
  • 4 (40-gram) slices dense, not spongy, white bread (sourdough works great)
  • Topping:
  • 1 teaspoon sugar mixed with 1/4 teaspoon cinnamon
  • Bourbon sauce:
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon pure maple syrup
  • 2 tablespoons bourbon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon cornstarch

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