Classic New Orleans Bread Pudding
Ingredients
For the Bread Pudding:
- 1 large loaf French bread (approximately 14–16 ounces), torn into bite-sized pieces
- 4 cups milk
- 3 eggs , lightly beaten
- 2 cups sugar (granulated)
- 2 tablespoons pure vanilla extract
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon ground cinnamon
- 1 cup raisins
- 3 tablespoons butter , melted
For the Bourbon Sauce:
- 1 cup granulated sugar
- 1/2 cup unsalted butter , melted
- 1/2 cup heavy cream
- 2–3 tablespoons bourbon (adjust to taste)
- Optional: Pinch of salt for balance
Step-by-Step Instructions
1. Preheat Your Oven
Preheat your oven to 350°F (175°C) . Grease a 9x13-inch baking dish with cooking spray or butter.
2. Prep the French Bread
Tear the loaf of French bread into bite-sized chunks and place them in a large mixing bowl. If using fresh bread, toast it slightly to prevent sogginess.
3. Make the Custard Mixture
In a separate mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, allspice, and cinnamon until smooth. Pour this mixture over the torn bread, ensuring all pieces are evenly coated. Let the bread soak for 10–15 minutes , pressing down occasionally to absorb the liquid fully.
Pro Tip: For extra flavor, cover and refrigerate the soaked bread mixture for at least 1 hour before baking.
4. Add Raisins and Butter
Fold in the raisins and drizzle the melted butter over the soaked bread. Stir gently to distribute everything evenly.
5. Bake Until Golden
Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45–50 minutes , or until the top is golden brown and the center feels set but still slightly custardy.
6. Prepare the Bourbon Sauce
While the bread pudding bakes, make the bourbon sauce. In a small saucepan over medium heat, combine the sugar and melted butter, stirring constantly until the mixture turns amber-colored (about 3–5 minutes ). Gradually whisk in the heavy cream, continuing to cook for another 2–3 minutes until thickened. Remove from heat and stir in the bourbon.
Caution: Be careful when adding the cream to hot caramel—it may bubble vigorously.
7. Serve Warm with Sauce
Once the bread pudding is done, let it cool for 10 minutes before serving. Drizzle generously with the bourbon sauce and garnish with powdered sugar or whipped cream if desired.
Tips for Success
- Use Stale Bread : Day-old French bread works best as it absorbs the custard mixture without becoming mushy.
- Don’t Skimp on Spices : Allspice and cinnamon enhance the overall flavor profile—don’t skip them!