Description
Classic New Orleans Bread Pudding with Delightful Sauce is a rich, warm dessert made with day-old French bread or brioche soaked in a creamy cinnamon-spiced custard, baked until golden, and served with a silky bourbon or vanilla sauce.
Ingredients
Scale
For the Bread Pudding
- 4 cups (about 8 ounces) day-old French bread or brioche, cubed
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins, optional
- 2 tablespoons unsalted butter, melted, for greasing
For the Delightful Sauce
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons bourbon, optional
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with the melted butter.
- Place the cubed bread evenly in the prepared baking dish. If the bread is not sufficiently dry, toast it for 5–7 minutes before using.
- In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
- Pour the custard evenly over the bread, gently pressing the bread down so it absorbs the mixture. Sprinkle the raisins over the top if using.
- Let the bread soak for 10–15 minutes.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15–20 minutes, or until the top is golden brown and the center is set.
- While the pudding bakes, make the sauce. Melt the butter in a saucepan over low heat. Stir in the sugar until dissolved.
- Whisk the egg in a separate bowl. Gradually add a small amount of the hot butter mixture while whisking constantly to temper the egg.
- Slowly pour the tempered egg mixture back into the saucepan, whisking continuously. Cook over low heat for about 5 minutes, stirring constantly, until thickened. Do not allow it to boil.
- Stir in the bourbon or vanilla extract, then add the heavy cream and mix until smooth.
- Let the baked bread pudding cool for about 10 minutes. Drizzle generously with the warm sauce and serve.
Notes
- Day-old French bread or brioche gives the best texture because it absorbs the custard without becoming overly mushy.
- Let the bread soak for at least 10 minutes before baking.
- Keep the sauce over low heat and do not boil it to prevent the egg from scrambling.
- Bourbon can be replaced with vanilla extract for an alcohol-free sauce.
- Refrigerate leftover bread pudding for 3–4 days and the sauce separately for up to 5 days.
- For longer storage, freeze the bread pudding without the sauce for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, New Orleans
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 39 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 150 mg
Keywords: New Orleans bread pudding, bread pudding recipe, classic bread pudding, bourbon sauce, bread pudding with sauce,