Description
Classic New Orleans Bread Pudding is a rich, comforting dessert made with stale bread soaked in a spiced custard mixture, baked to golden perfection, and optionally enhanced with raisins, pecans, and a luscious bourbon or vanilla sauce. This ultimate recipe is easy to follow and delivers the traditional flavors of this beloved Southern treat.
Ingredients
Scale
Main Ingredients
- 8 cups stale bread, cubed
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup raisins
- ½ cup chopped pecans
For Baking
- Butter, for greasing the baking dish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.
- Prepare the Bread: In a large bowl, combine the cubed stale bread with raisins and chopped pecans if using. Stir gently and set aside so the bread can begin absorbing any flavors.
- Mix the Custard: In a separate bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
- Combine Mixtures: Pour the custard mixture over the bread cubes, making sure every piece of bread is saturated. Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard fully.
- Transfer to Baking Dish: Pour the soaked bread and custard mixture into the prepared greased baking dish, spreading it out evenly for uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes. The bread pudding should develop a golden brown top and a knife inserted into the center should come out clean, indicating it is fully cooked.
- Cool: Remove the bread pudding from the oven and allow it to cool for 10-15 minutes before serving to let the flavors meld and the texture set.
- Prepare Sauce (Optional): While the bread pudding cools, prepare a bourbon or vanilla sauce to drizzle over the top if desired, adding a rich, complementary flavor.
Notes
- Using stale bread helps the pudding absorb the custard better without becoming too mushy.
- Adjust cinnamon and nutmeg to your spice preference for a more or less intense flavor.
- Optional raisins and pecans add texture and bursts of sweetness and nuttiness but can be omitted for a simpler pudding.
- Letting the pudding rest after baking improves flavor and makes slicing cleaner.
- Serve warm with bourbon sauce, vanilla sauce, or whipped cream for an indulgent treat.
