Classic New Orleans Bread Pudding Recipe
Discover this classic New Orleans Bread Pudding recipe featuring creamy custard, warm spices, and tender bread baked to golden perfection.
Ingredients
Bread Pudding
- 6-8 cups day-old bread, cut into cubes
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup raisins (optional)
- ¼ cup bourbon or dark rum (optional)
Instructions
- Preheat the OvenPreheat your oven to 350°F (175°C) so it’s ready when the pudding is assembled.
- Prep the BreadCut your bread into cubes and set aside. If the bread is fresh, let it sit uncovered for a few hours or overnight to dry slightly.
- Make the CustardIn a large bowl, whisk together the milk and heavy cream until smooth.
- Add Sugar and EggsWhisk in the granulated sugar and eggs until the mixture becomes creamy and well combined.
- Add FlavoringsStir in the vanilla extract, cinnamon, nutmeg, and salt. Add raisins or bourbon if desired.
- Combine Bread and CustardFold the bread cubes into the custard, ensuring every piece is coated. Let the mixture rest for 30 minutes so the bread absorbs all the flavor.
- Prepare the Baking DishGrease a baking dish with butter or non-stick spray.
- Transfer and BakePour the soaked bread mixture into the dish, spreading it evenly. Bake for 45–50 minutes, or until the top is golden brown and the center is set.
- Cool and ServeAllow the bread pudding to cool slightly before serving. Serve warm, chilled, or topped with your favorite sauce.
Notes
- For a richer flavor, toast the bread cubes lightly before soaking.
- Add lemon or orange zest for a bright citrus twist.
- Serve with homemade caramel or vanilla bourbon sauce for an elevated finish.