Description
Classic New Orleans Bread Pudding is a rich and comforting Southern dessert made with day-old French bread soaked in a creamy custard infused with warm spices and finished with a luscious bourbon sauce. Perfectly moist with a golden top, this timeless dish embodies the heart of Southern hospitality and flavor.
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
- 1/2 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- Butter, for greasing the pan
Bourbon Sauce
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup bourbon (or to taste)
Instructions
- Prepare the Oven and Dish: Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish to prevent sticking.
- Combine Bread and Custard: Place the cubed day-old French bread into a large mixing bowl. In a separate bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and well combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes and gently fold the ingredients together to ensure all the bread absorbs the custard. Allow the mixture to rest for 10 to 15 minutes, so the bread softens thoroughly.
- Add Raisins (Optional): If using raisins, carefully fold them into the soaked bread mixture for added texture and sweetness.
- Transfer and Bake: Spread the soaked bread mixture evenly into the prepared baking dish. Bake in the preheated oven for 45 to 50 minutes, or until the pudding is set in the center and the top is golden brown.
- Make the Bourbon Sauce: While the pudding bakes, melt the butter in a small saucepan over low heat. Stir in the granulated sugar and whisk until fully dissolved. Add the egg to the saucepan and, whisking constantly, cook for 2 to 3 minutes until the sauce thickens slightly. Remove from heat and stir in the bourbon.
- Serve: Allow the bread pudding to cool slightly after baking. Serve warm, generously drizzled with the rich bourbon sauce for an authentic Southern treat.
Notes
- For a non-alcoholic version of the bourbon sauce, substitute the bourbon with an equal amount of vanilla extract or milk.
- Using stale or day-old bread is essential as it soaks up the custard better, creating the perfect texture.
- Ensure to whisk the bourbon sauce constantly when adding the egg to prevent curdling.
- This recipe can be made ahead and reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American – Southern
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
