Classic New Orleans Bread Pudding
A warm, creamy, and indulgent bread pudding that captures the essence of Southern hospitality and tradition, perfect for family gatherings and special occasions.
Servings: 8 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 loaf 1 large loaf French bread (14–16 ounces), torn into 1-inch pieces Choose a crusty French loaf for best texture.
- 4 cups 4 cups milk Provides a creamy base.
- 3 large 3 eggs, lightly beaten Adds richness.
- 2 cups 2 cups granulated sugar Essential for sweetness.
- 2 tablespoons 2 tablespoons pure vanilla extract Adds depth to flavor.
- 1/4 teaspoon 1/4 teaspoon allspice Enhances warm aromas.
- 1/4 to 1/2 teaspoon 1/4 to 1/2 teaspoon ground cinnamon For added warmth.
- 1 cup 1 cup raisins Sweet bursts in every bite.
- 3 tablespoons 3 tablespoons butter, melted For greasing the baking dish.
Bourbon Sauce Ingredients
- 1/2 cup 1/2 cup butter (for bourbon sauce) Provides richness to the sauce.
- 1 cup 1 cup granulated sugar (for bourbon sauce) Sweetness for the sauce.
- 1 large 1 egg, lightly beaten (for bourbon sauce) Helps thicken the sauce.
- 2 tablespoons 2 tablespoons bourbon (or to taste) Authentic flavor; can be omitted.
Instructions
Preparation
- Begin by placing the torn pieces of French bread into a large bowl. Pour in the milk and crush the bread with your hands until it’s well mixed and fully soaked.
- In another bowl, whisk together the eggs, sugar, vanilla extract, allspice, and ground cinnamon. Stir in the raisins, ensuring that each one is coated with the mixture.
- Gently fold the egg mixture into the soaked bread. Allow everything to sit for about 2 hours, stirring occasionally so that the bread thoroughly absorbs the mixture.
Cooking
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking dish with melted butter.
- Pour the mixture into the greased baking dish and bake uncovered for 45 to 50 minutes, or until the pudding is set and slightly golden on top.
- Once done, remove the pudding from the oven and let it cool slightly on a wire rack.
- For the bourbon sauce, melt the butter in a saucepan, then stir in sugar and the beaten egg, cooking gently until the mixture is thickened. Stir in the bourbon, or omit if desired.
Serving
- Serve the warm bread pudding drizzled generously with the bourbon sauce for that extra touch of indulgence.
Notes
Use stale bread for best results. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Consider serving with ice cream or whipped cream.