Experience the heartwarming comfort of Classic New Orleans Bread Pudding. This indulgent dessert combines tender bread with a rich custard and a sweet, buttery sauce for a truly delightful treat.
Ingredients
For the Bread Pudding
- 6 cups stale bread, cubed (preferably French bread or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins or chopped pecans (optional)
- 1/4 cup bourbon or dark rum (optional)
For the Sauce
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup bourbon or dark rum (optional)
- 1 teaspoon vanilla extract
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Bread: Place the cubed bread in the prepared baking dish.
- Make Custard: In a large bowl, whisk together the milk, heavy cream, sugar, eggs, melted butter, vanilla extract, cinnamon, and nutmeg. If using, stir in the raisins or pecans and bourbon or rum.
- Combine: Pour the custard mixture over the bread cubes. Gently press down on the bread to ensure it’s fully soaked.
- Bake: Bake for 45-50 minutes, or until the pudding is set and the top is golden brown. Let it cool slightly before serving.
- Prepare Sauce: For the sauce, melt the butter in a medium saucepan over medium heat. Stir in the sugar and cook until dissolved. Add the heavy cream and bourbon or rum if using. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
- Serve: Serve the bread pudding warm with a generous drizzle of the sauce.
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Serving Size: 1 cup
- Calorie Count: 450 kcal per serving
Variations
- Fruit Additions: Try adding other fruits like chopped apples or dried cherries to the bread pudding.
- Nut Options: Swap raisins for other nuts or seeds as per your preference.
- Sauce Variations: Experiment with different liquors or extract flavors in the sauce.
Storage and Reheating
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep in the refrigerator for up to 1 week.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw before reheating.
10 Frequently Asked Questions
- Can I use fresh bread instead of stale bread?
Stale bread absorbs the custard better, but fresh bread can be used if you toast it first. - Can I make this ahead of time?
Yes, you can prepare the bread pudding a day in advance and bake it just before serving. - Is it possible to make this recipe without alcohol?
Absolutely, you can omit the bourbon or rum and still enjoy a delicious bread pudding. - Can I use a different type of bread?
Yes, feel free to use any type of bread you prefer, but richer bread like challah or brioche works best. - How do I know when the bread pudding is done?
It’s done when the custard is set and the top is golden brown. A knife inserted into the center should come out clean. - Can I substitute the heavy cream with something lighter?
Yes, you can use half-and-half or whole milk, but the sauce may be less rich. - How can I make the bread pudding more flavorful?
Adding spices like cardamom or nutmeg, or using flavored extracts can enhance the flavor. - Can I add chocolate to the bread pudding?
Yes, you can mix in chocolate chips or chunks for a chocolaty twist. - What if I don’t have a 9×13-inch pan?
You can use a different baking dish; just adjust the baking time as needed. - How should I store leftovers?
Store in an airtight container in the refrigerator or freeze for longer storage.
Conclusion
The Classic New Orleans Bread Pudding is a comforting and delicious dessert, perfect for any occasion. Its rich custard and sweet sauce make every bite a delightful experience. Enjoy!
PrintClassic New Orleans Bread Pudding
- Total Time: 1 hour 5 minutes
Description
This Classic New Orleans Bread Pudding is the epitome of comfort food, offering a rich and creamy dessert experience. Enhanced with optional bourbon or rum, it’s perfect for cozy evenings or festive occasions.
Ingredients
For the Bread Pudding:
- 6 cups stale bread, cubed (preferably French bread or challah)
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins or chopped pecans (optional)
- 1/4 cup bourbon or dark rum (optional)
For the Sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1/4 cup bourbon or dark rum (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare Bread: Place the cubed bread in the prepared baking dish.
- Make Custard: In a large bowl, whisk together the milk, heavy cream, sugar, eggs, melted butter, vanilla extract, cinnamon, and nutmeg. If using, stir in the raisins or pecans and bourbon or rum.
- Combine: Pour the custard mixture over the bread cubes. Gently press down on the bread to ensure it’s fully soaked.
- Bake: Bake for 45-50 minutes, or until the pudding is set and the top is golden brown. Let it cool slightly before serving.
- Prepare Sauce: For the sauce, melt the butter in a medium saucepan over medium heat. Stir in the sugar and cook until dissolved. Add the heavy cream and bourbon or rum if using. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
- Serve: Serve the bread pudding warm with a generous drizzle of the sauce.
Notes
This Classic New Orleans Bread Pudding is perfect for a cozy dessert or holiday treat. The optional bourbon or rum adds a delightful depth of flavor. Enjoy it with or without the sauce for a delicious indulgence!
- Prep Time: 15 minutes
- Cook Time: 50 minutes