Classic New Orleans Bread Pudding
Classic New Orleans Bread Pudding brings a taste of Southern hospitality straight to your kitchen. This beloved dessert is a symphony of textures and flavors, combining the softness of baked custard with the slight crunch of toasted bread. With its warm, inviting aroma of vanilla and spices wafting through your home, it’s hard to resist this comforting treat. Rich and satisfying, Classic New Orleans Bread Pudding is worth making not just for its delightful taste, but also for the cherished memories it can create. This step-by-step recipe is all you need to craft this essence of New Orleans.
Why You’ll Love This Recipe
This recipe is a delightful choice for everyone, as it’s incredibly easy to prepare. With a handful of simple ingredients and minimal prep required, you can whip it up on a lazy Sunday afternoon or impress guests at a dinner party. It’s a family-friendly dessert that everyone will crowd around, eager to be served. Whether you opt for the traditional version or try variations, Classic New Orleans Bread Pudding is versatile and can be made to suit your taste.
Ingredients
To create the perfect Classic New Orleans Bread Pudding, gather the following ingredients:
- 1 large loaf of French bread (14–16 ounces), torn into 1-inch pieces
- 4 cups of milk creating a creamy base
- 3 eggs, lightly beaten for richness
- 2 cups of granulated sugar, adding sweetness
- 2 tablespoons of pure vanilla extract, infusing flavor
- 1/4 teaspoon of allspice, for warmth
- 1/4 to 1/2 teaspoon of ground cinnamon, enhancing the aroma
- 1 cup of raisins, offering delightful sweetness
- 3 tablespoons of melted butter, adding moisture to the dish
- For the Bourbon Sauce
- 1/2 cup of butter, for richness
- 1 cup of granulated sugar, to sweeten the sauce
- 1 egg, lightly beaten for binding
- 2 tablespoons of bourbon (or to taste), for a little extra flavor
Step-by-Step Directions
Soak the Bread: Begin by placing the torn pieces of French bread into a large bowl. Pour the milk over the bread, using your hands to crush and mix it until the bread is well soaked. Allow this mixture to absorb the milk thoroughly.
Prepare the Custard Mixture: In a separate bowl, whisk together the beaten eggs, granulated sugar, pure vanilla extract, allspice, and ground cinnamon. Once combined, gently fold in the raisins.
Combine Everything: Add the custard mixture to the soaked bread, ensuring all ingredients are well blended. Let this mixture sit for about two hours, stirring occasionally to ensure the bread absorbs all the flavors.
Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 13×9-inch baking dish by greasing it with melted butter.
Bake the Pudding: Pour the bread mixture into the prepared baking dish, spreading it evenly. Bake uncovered for 45 to 50 minutes, or until the pudding is set and lightly golden brown on top. Once baked, cool slightly on a wire rack.
Prepare the Bourbon Sauce: In a saucepan, melt the butter over low heat. Once melted, stir in the sugar and gently add the beaten egg, cooking until the mixture is thickened. Finally, incorporate the bourbon and stir until well combined.
Serve: Cut the bread pudding into squares and serve it warm, drizzled generously with the bourbon sauce for an extra touch of indulgence.
Tips & Tricks
- Choose the Right Bread: Stale or day-old French bread works best for this recipe, as it absorbs the milk mixture well.
- Experiment with Flavors: You can fold in nuts or different dried fruits like cranberries for an added layer of flavor.
- Make It Ahead: Prepare the bread pudding a day in advance, and simply bake it before serving. This allows the flavors to meld beautifully.
- Serve Warm: For the best experience, serve the pudding warm with a scoop of vanilla ice cream on the side.
Serving Suggestions & Pairings
Classic New Orleans Bread Pudding is a heavenly dessert on its own, but you can take it a step further. Pair it with a generous scoop of vanilla ice cream or a dollop of whipped cream for an added texture contrast. Additionally, a dusting of powdered sugar can elevate its presentation. For a coffee-friendly afternoon treat, serve alongside a rich cup of coffee or a spiced chai tea.
Nutritional Information
This indulgent dessert can be rich and calorie-dense. On average, a serving of Classic New Orleans Bread Pudding comes to approximately 400-500 calories depending on the portion size and additional toppings. While it’s ideal for special occasions, remember that moderation is key for delicious indulgences.
Storing Tips & Variations for Classic New Orleans Bread Pudding
You can store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the slices in the microwave or oven until heated through. For a healthier twist, consider swapping out some of the sugar for natural sweeteners like honey or maple syrup. Adding a touch of citrus zest can also invigorate the pudding’s flavors.
Conclusion for Classic New Orleans Bread Pudding
There’s no better time than now to dive into the world of Classic New Orleans Bread Pudding. This delightful, homemade dessert embodies comfort, making it a wonderful choice for family gatherings or cozy nights in. Don’t wait—try this recipe today and let each warm bite transport you to the heart of New Orleans.
FAQs
1. Can I use other types of bread?
Absolutely! Brioche or challah can also yield amazing results for a more decadent pudding.
2. Is the bourbon necessary for the sauce?
If you prefer not to use bourbon, you can substitute it with vanilla extract or omit it entirely for a non-alcoholic version.
3. How should I store leftover bread pudding?
Store leftovers in the refrigerator in an airtight container for up to 3 days.
4. Can I freeze bread pudding?
Yes, you can freeze baked bread pudding. Just make sure to wrap it tightly in plastic wrap and aluminum foil before storing. To reheat, allow it to thaw in the refrigerator and bake until warm.
5. How do I know when my bread pudding is done baking?
The pudding should be set in the center and lightly golden on top. A toothpick inserted in the center should come out clean.
Classic New Orleans Bread Pudding
Ingredients
Main Ingredients
- 1 large loaf French bread (14–16 ounces), torn into 1-inch pieces Stale or day-old bread works best.
- 4 cups of milk Creates a creamy base.
- 3 large eggs, lightly beaten Adds richness.
- 2 cups of granulated sugar Enhances sweetness.
- 2 tablespoons of pure vanilla extract Infuses flavor.
- 1/4 teaspoon of allspice Adds warmth.
- 1/4 to 1/2 teaspoon of ground cinnamon Enhances aroma.
- 1 cup of raisins Offers delightful sweetness.
- 3 tablespoons of melted butter Adds moisture.
For the Bourbon Sauce
- 1/2 cup of butter For richness.
- 1 cup of granulated sugar To sweeten the sauce.
- 1 large egg, lightly beaten For binding.
- 2 tablespoons of bourbon (or to taste) Adds extra flavor.
Instructions
Preparation
- Begin by placing the torn pieces of French bread into a large bowl.
- Pour the milk over the bread, using your hands to crush and mix it until the bread is well soaked.
- Allow this mixture to absorb the milk thoroughly.
Custard Mixture
- In a separate bowl, whisk together the beaten eggs, granulated sugar, pure vanilla extract, allspice, and ground cinnamon.
- Once combined, gently fold in the raisins.
Combine
- Add the custard mixture to the soaked bread, ensuring all ingredients are well blended.
- Let this mixture sit for about two hours, stirring occasionally to ensure the bread absorbs all the flavors.
Bake
- Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish with melted butter.
- Pour the bread mixture into the prepared baking dish, spreading it evenly.
- Bake uncovered for 45 to 50 minutes, or until the pudding is set and lightly golden brown on top.
- Once baked, cool slightly on a wire rack.
Prepare Bourbon Sauce
- In a saucepan, melt the butter over low heat.
- Once melted, stir in the sugar and gently add the beaten egg, cooking until the mixture is thickened.
- Finally, incorporate the bourbon and stir until well combined.
Serve
- Cut the bread pudding into squares and serve it warm, drizzled generously with the bourbon sauce.