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
Scale
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