Description
This New Orleans Style Bread Pudding is a classic Southern dessert featuring soft, custardy bread soaked in a rich mixture of milk, cream, eggs, and warm spices. It’s baked to golden perfection and served with a luscious bourbon sauce that adds a perfect touch of indulgence, making it an ideal treat for holidays or any special occasion.
Ingredients
Scale
Bread Pudding
- 6 cups French bread, cut into 1-inch cubes (preferably day-old)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- ½ cup chopped pecans (optional)
Bourbon Sauce
- ½ cup unsalted butter
- 1 cup powdered sugar
- ¼ cup heavy cream
- 2 tablespoons bourbon (or vanilla extract as substitute)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Mix Custard: In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and well combined.
- Soak Bread Cubes: Add the 1-inch cubes of French bread to the custard mixture and stir gently to coat all pieces thoroughly. Let the mixture sit for 15–20 minutes to allow the bread to absorb the custard fully.
- Add Optional Ingredients: Fold in raisins and chopped pecans if using, distributing evenly throughout the mixture.
- Bake the Pudding: Pour the soaked bread mixture into the prepared baking dish and spread it out evenly. Bake for 45–50 minutes until the top is golden brown and the center is set and firm to the touch.
- Prepare Bourbon Sauce: While the bread pudding bakes, melt butter in a medium saucepan over medium heat. Stir in powdered sugar and heavy cream, whisking until smooth. Remove from heat and stir in bourbon or vanilla extract as a non-alcoholic substitute.
- Serve: Allow the bread pudding to cool slightly and serve warm with a generous drizzle of bourbon sauce on top for a rich, flavorful finish.
Notes
- For a non-alcoholic version, substitute vanilla extract for the bourbon in the sauce.
- This bread pudding is best served warm but can be reheated the next day with excellent results.
- Using stale or day-old bread is ideal since it soaks up the custard better without becoming overly mushy.
- Raisins and pecans are optional but add wonderful texture and a traditional flavor profile.
