Classic New Orleans Bread Pudding
A comforting dessert that combines the softness of baked custard with the crunch of toasted bread, infused with vanilla and spices.
Servings: 8 servings
Calories: 450kcal
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.
Notes
Tips for best results: Use stale bread for better absorption, experiment with flavors by adding nuts or dried fruits, and serve warm with vanilla ice cream.