Classic New Orleans Bread Pudding

New Orleans is a city known for its vibrant culture, soulful music, and, of course, its irresistible cuisine. One dessert that stands out in the rich tapestry of New Orleans’ culinary traditions is bread pudding. This dish takes day-old French bread and transforms it into a luscious, custard-like dessert that’s steeped in a creamy, spiced mixture, then baked to perfection. Topped with a warm bourbon sauce, it’s a true taste of the Crescent City.

This recipe combines simple ingredients like French bread, milk, sugar, and eggs with warm spices like cinnamon and allspice. The addition of raisins adds a burst of sweetness, while the bourbon sauce brings an extra layer of decadence. If you’re looking to make a dessert that embodies the spirit of New Orleans, this is it!

🛒 Ingredients for Classic New Orleans Bread Pudding:

Bread Pudding:

• 1 large loaf of French bread (approximately 14 to 16 ounces): Day-old or slightly stale bread works best for soaking up the custard mixture.
• 4 cups milk: Whole milk is preferred for a rich texture, but you can use a mix of milk and cream for an even creamier result.
• 3 eggs, lightly beaten: Adds richness and helps bind the pudding together.
• 2 cups granulated sugar: Sweetens the pudding, creating a balanced contrast with the warm spices.
• 2 tablespoons pure vanilla extract: Adds depth and enhances the flavor of the pudding.
• 1/4 teaspoon allspice: A warm, aromatic spice that pairs perfectly with cinnamon.
• 1/4 to 1/2 teaspoon ground cinnamon: Adds warmth and a touch of sweetness.
• 1 cup raisins: Optional but traditional. They add bursts of sweetness throughout the pudding.
• 3 tablespoons butter, melted: Used to coat the baking dish, giving the pudding a rich, buttery crust.

• 1/2 cup butter: The base of the sauce, providing richness and smoothness.
• 1 cup granulated sugar: Sweetens the sauce and helps create a silky texture.
• 1 egg, lightly beaten: Helps thicken the sauce, adding richness and creaminess.
• 2 tablespoons bourbon (or more to taste): Adds a signature New Orleans kick to the sauce. Feel free to adjust the amount based on your preference.

👩‍🍳 Directions:

Step 1: Prepare the Bread Pudding

1. Soak the Bread:
   • Tear or cut the French bread into 1-inch pieces and place them in a large bowl. The slightly stale texture of the bread helps it absorb the liquid mixture more effectively.
   • Pour 4 cups of milk over the bread pieces and let them soak. Use your hands to crush the bread, ensuring it absorbs the milk and becomes well-mixed. Let this mixture sit for about 15 minutes.
2. Mix the Custard:
   • In a separate bowl, whisk together the lightly beaten eggs, 2 cups of granulated sugar, 2 tablespoons of vanilla extract, 1/4 teaspoon of allspice, and 1/4 to 1/2 teaspoon of cinnamon.
   • Stir in the 1 cup of raisins, if using. The raisins will add little pockets of sweetness throughout the pudding.
3. Combine and Soak:
   • Pour the custard mixture over the soaked bread and milk mixture. Stir everything together until fully combined.
   • Let the mixture sit for 2 hours, stirring occasionally to ensure all the flavors meld together. This extended soaking time allows the bread to become fully saturated with the custard, resulting in a rich and creamy pudding.
4. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
5. Prepare the Baking Dish:
   • Melt 3 tablespoons of butter and use it to coat a 13×9-inch baking dish. This will help prevent the pudding from sticking and add a buttery flavor to the crust.
6. Bake the Pudding:
   • Pour the bread and custard mixture into the prepared baking dish, spreading it evenly.
   • Bake the pudding uncovered for 45 to 50 minutes, or until it is set in the center and the top is golden brown. The pudding should be firm but slightly jiggly when done.
   • Once baked, remove the pudding from the oven and let it cool on a wire rack.

Step 2: Prepare the Bourbon Sauce

1. Melt the Butter:
   • In a saucepan over medium heat, melt 1/2 cup of butter.
2. Dissolve the Sugar:
   • Stir in 1 cup of granulated sugar, mixing constantly until the sugar is completely dissolved and the mixture is smooth. Be careful not to let it burn.
3. Add the Egg:
   • Gradually add the lightly beaten egg to the saucepan, stirring constantly. This step is crucial to prevent the egg from scrambling. Continuous stirring helps distribute the heat evenly, allowing the egg to thicken the sauce without curdling.
4. Cook and Thicken:
   • Cook the mixture for a few minutes, stirring constantly, until it thickens slightly. The sauce should be smooth and glossy.
5. Add the Bourbon:
   • Remove the saucepan from the heat and stir in 2 tablespoons (or more) of bourbon. The bourbon will add a warm, slightly spicy flavor to the sauce. You can adjust the amount based on your taste preference.

Step 3: Serve the Bread Pudding

• Serve Warm:
  • Once the bread pudding has cooled slightly, cut it into squares and serve it warm. Drizzle each serving with the freshly made bourbon sauce for a rich, indulgent dessert.
  • The warm pudding combined with the smooth, boozy sauce creates a flavor explosion that’s hard to resist.
• Optional Garnishes:
  • For an extra touch of decadence, you can garnish the bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar or a dash of cinnamon can also add a decorative touch.