Description
Classic New Orleans Bread Pudding is a rich and comforting Southern dessert made with day-old French bread soaked in a creamy custard mixture, baked to golden perfection, and served warm with a luscious bourbon sauce. This traditional treat combines warm spices, raisins, and a boozy sweet glaze to create a truly indulgent experience perfect for any occasion.
Ingredients
Scale
Bread Pudding
- 6 cups day-old French bread, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- 2 tablespoons unsalted butter (for greasing the dish)
Bourbon Sauce
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons bourbon (or to taste)
- 1 tablespoon water
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 2 tablespoons of unsalted butter to prevent sticking and add flavor.
- Mix custard base: In a large mixing bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 1 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt until fully combined and smooth.
- Soak bread: Add the cubed day-old French bread into the custard mixture. Gently fold the cubes to ensure they are fully coated. Let this mixture sit for 15–20 minutes to allow the bread to soak up the custard.
- Add raisins (optional): If using, stir ½ cup raisins into the soaked bread mixture evenly.
- Bake the pudding: Pour the soaked bread and custard mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45–50 minutes, or until the top turns golden brown and the custard is set in the center.
- Prepare bourbon sauce: While the pudding bakes, melt ½ cup unsalted butter in a small saucepan over low heat. Whisk in 1 cup powdered sugar, 1 tablespoon water, and 2 tablespoons bourbon until smooth and warm. Avoid boiling the sauce to maintain its texture.
- Serve: Remove the bread pudding from the oven and allow it to cool slightly. Serve warm by drizzling the bourbon sauce over individual portions for a classic Southern finish.
Notes
- This dessert is best served warm to enjoy the creamy texture and rich flavors fully.
- Leftovers can be stored in the refrigerator and reheated gently before serving.
- To make an alcohol-free version, omit the bourbon or substitute with additional vanilla extract.
