New Orleans Bread Pudding is a beloved Southern dessert that combines the comforting flavors of cinnamon, vanilla, and rich custard-soaked French bread. Often served warm and drizzled with a decadent vanilla sauce, this dessert offers the perfect balance of sweetness and texture. Whether you’re looking for a way to use up stale bread or simply want a classic indulgence, this recipe brings the heart and soul of New Orleans to your kitchen.
Ingredients Breakdown:
For the Bread Pudding:
- 4 cups French bread (cubed, stale or day-old works best)
The bread should be firm enough to hold its shape but absorb the custard mixture. Day-old or slightly stale bread works better than fresh bread because it absorbs the custard without turning mushy. - 2 cups whole milk
The milk provides the base for the custard, giving the pudding its creamy texture. - ½ cup heavy cream
Heavy cream adds richness and a velvety texture to the custard, helping to achieve the luxurious mouthfeel that bread pudding is known for. - 3 large eggs
Eggs help bind the custard and provide structure, ensuring the bread pudding sets properly. - ¾ cup granulated sugar
This is the primary sweetener for the bread pudding. It gives the dish a sweet, satisfying flavor that complements the spices and richness of the cream. - ½ cup brown sugar
Brown sugar adds a slight caramel undertone, enhancing the depth of flavor in the pudding. - 1 teaspoon vanilla extract
Vanilla provides a fragrant, aromatic sweetness that infuses the custard and enhances the other flavors. - 1 teaspoon cinnamon
Cinnamon adds warmth and spice, which is essential to the flavor profile of bread pudding. - ¼ teaspoon nutmeg
Nutmeg offers a gentle, aromatic spiciness that balances the sweetness and cinnamon in the dish. - ½ cup raisins (optional)
If you like, raisins add a chewy texture and a burst of natural sweetness to the pudding. They can be soaked in the custard for added flavor. - ¼ cup unsalted butter (melted)
The melted butter is mixed into the bread pudding to enrich the custard and enhance the flavor.
For the Vanilla Sauce:
- ½ cup unsalted butter
The butter forms the base of the vanilla sauce, making it smooth and creamy. - 1 cup heavy cream
Heavy cream contributes to the rich texture of the sauce, making it silky and luxurious. - ½ cup granulated sugar
Sugar sweetens the sauce, providing a delicate contrast to the bread pudding. - 1 teaspoon vanilla extract
Vanilla enhances the flavor of the sauce and ties the whole dessert together.
Directions:
- Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a baking dish (about 8×8 inches) to prevent the pudding from sticking. - Soak the Bread:
In a large bowl, combine the cubed French bread with milk and heavy cream. Let the bread soak for about 10 minutes, allowing it to absorb the liquids and soften. - Prepare the Custard Mixture:
In a separate bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, and nutmeguntil smooth and well-combined. - Combine the Mixtures:
Stir the egg mixture into the soaked bread. Mix until the bread is evenly coated in the custard. Fold in the melted butter and raisins (if using). - Bake the Pudding:
Pour the bread mixture into the greased baking dish and bake for 45-50 minutes, or until the top is golden and the center is set. A toothpick inserted should come out clean. The bread pudding should be firm yet tender in texture. - Prepare the Vanilla Sauce:
While the bread pudding is baking, make the vanilla sauce. In a saucepan, melt butter over low heat. Add heavy cream and sugar and stir until smooth. Remove from heat and stir in vanilla extract. Keep warm. - Serve:
Once the bread pudding is baked, let it cool slightly. Serve the warm bread pudding with a generous drizzle of the vanilla sauce over the top.
Tips:
- Use Stale Bread: Stale or day-old French bread is ideal because it absorbs the custard better, creating a rich and dense texture. Fresh bread may become soggy and not hold up as well.
- Customize with Fruit: If you enjoy fruit in your bread pudding, you can also try adding chopped apples, pears, or even dried cranberries in place of or alongside the raisins.
- Make Ahead: Bread pudding is great for making ahead. You can assemble it the night before and refrigerate it overnight. Simply bake it in the morning and top it with the vanilla sauce when ready to serve.
- Vanilla Sauce Variations: For a twist, you could add a little rum or bourbon to the vanilla sauce to create a grown-up version of this classic dessert.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Kcal: 320 per serving
Servings: 8 servings
Classic New Orleans Bread Pudding is a comforting and indulgent dessert, perfect for gatherings, family dinners, or a special treat. Paired with the creamy, warm vanilla sauce, it’s sure to be a crowd-pleaser.
