Classic New Orleans bread pudding

Classic New Orleans Bread Pudding Recipe

Servings: About 8-10 servings
Prep Time: 20 minutes
Cook Time: 1 hour

Ingredients:

For the Bread Pudding:

• 1 loaf French bread (about 12 oz), preferably a day or two old

• 4 cups whole milk

• 1 cup heavy cream

• 1 ½ cups granulated sugar

• 6 large eggs

• 2 teaspoons pure vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1 cup raisins (optional, soak in warm water or bourbon for 30 minutes if desired)

• 4 tablespoons unsalted butter, melted

For the Bourbon Sauce:

• 1 cup granulated sugar

• ½ cup unsalted butter

• 1 cup heavy cream

• ¼ cup bourbon (adjust to taste)

• 1 teaspoon vanilla extract

Instructions:

Prepare the Bread:

1. Cut the bread into roughly 1-inch cubes. If the bread is fresh, you can dry it out by spreading the cubes on a baking sheet and toasting lightly in a 300°F (150°C) oven for about 10 minutes, turning halfway. The bread should be dry but not browned.

Make the Custard:

2. In a large mixing bowl, whisk together the eggs, granulated sugar, cinnamon, nutmeg, and vanilla extract until combined.

3. Warm the milk and heavy cream gently in a saucepan over medium heat until just hot but not boiling (about 140°F or 60°C). Gradually whisk the warm milk mixture into the egg mixture. This tempers the eggs and prevents curdling.

Assemble:

4. Place the bread cubes in a large mixing bowl or directly into a buttered 9×13-inch baking dish.

5. If using raisins, sprinkle them evenly over the bread cubes.

6. Pour the custard mixture evenly over the bread cubes, pressing gently to make sure the bread soaks up the custard.

7. Let the mixture sit for about 30 minutes to allow the bread to absorb the custard fully.

8. Drizzle the melted butter evenly over the top.

Bake:

9. Preheat your oven to 325°F (165°C).

10. Cover the baking dish loosely with aluminum foil and bake for 40 minutes.

11. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the custard is set (a knife inserted in the center should come out clean).

12. Remove from oven and let cool slightly before serving.

Make the Bourbon Sauce:

1. In a small saucepan over medium heat, melt the butter.

2. Stir in the sugar and cook until it dissolves and the mixture begins to bubble gently.

3. Slowly add the heavy cream, whisking constantly to combine.

4. Allow the sauce to simmer gently for about 5 minutes, stirring frequently, until thickened slightly.

5. Remove from heat and stir in the bourbon and vanilla extract.

6. Serve warm over slices of bread pudding.

Tips & Notes:

• Using day-old bread is key — it soaks up the custard better without becoming mushy.

• Soaking raisins in bourbon or warm water plumps them up and adds flavor.

• The bourbon sauce is traditional and can be adjusted in sweetness or bourbon content to your taste.

• For extra richness, some recipes add a splash of evaporated milk or a little cream cheese into the custard, but this is optional.

Would you like me to help with a wine pairing or any variation like chocolate chips or pecans?