Description
Classic New Orleans Bread Pudding is a rich and comforting dessert that features chunks of French bread soaked in a creamy spiced custard, baked to perfection, and served with a warm, boozy bourbon sauce. This traditional Southern dessert blends warm spices, raisins, and a luscious sauce, making it an irresistible treat for any occasion.
Ingredients
Scale
Bread Pudding
- 1 large loaf French bread (approximately 14 to 16 ounces)
- 4 cups milk
- 3 eggs, lightly beaten
- 2 cups granulated sugar
- 2 tablespoons pure vanilla extract
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon ground cinnamon
- 1 cup raisins
- 3 tablespoons melted butter
Bourbon Sauce
- 1/2 cup butter
- 1 cup granulated sugar
- 1 egg, lightly beaten
- 2 tablespoons bourbon (whiskey), or to taste
Instructions
- Prepare the Bread: Tear or cut the French bread into 1-inch pieces and place them in a large bowl to start the base for the pudding.
- Soak the Bread: Pour the milk over the bread pieces and let it soak, crushing the bread with your hands to mix it well and ensure it absorbs the milk evenly.
- Make the Custard Mixture: In a separate bowl, whisk together the lightly beaten eggs, sugar, vanilla extract, allspice, and ground cinnamon until combined.
- Combine Ingredients: Stir the raisins into the custard mixture, then combine this with the soaked bread. Allow the mixture to sit for 2 hours, stirring occasionally to allow flavors to meld and the bread to fully absorb the custard.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare Baking Dish: Melt the butter and use it to coat a 13×9-inch baking dish, preventing sticking and adding flavor.
- Bake the Bread Pudding: Pour the bread mixture into the buttered dish and bake uncovered for 45 to 50 minutes, or until the pudding is set and a knife inserted comes out clean. Cool the pudding on a wire rack.
- Prepare the Bourbon Sauce: In a saucepan over medium heat, melt the butter, then stir in the sugar until it dissolves and the mixture is smooth.
- Cook the Sauce: Gradually add the beaten egg to the saucepan while stirring continuously to prevent scrambling. Cook for a few minutes until the sauce thickens slightly.
- Finish the Sauce: Remove the saucepan from heat and stir in the bourbon to infuse the sauce with its signature flavor.
- Serve: Serve the bread pudding warm, drizzled generously with the warm bourbon sauce for a delicious and indulgent dessert experience.
Notes
- Allowing the bread to soak for the full 2 hours improves texture and flavor absorption.
- You can adjust the amount of cinnamon to your taste preference.
- Make sure to stir the bourbon sauce continuously when adding the egg to avoid scrambling.
- For a non-alcoholic version, omit bourbon or substitute with vanilla extract.
- Using day-old French bread or slightly stale bread improves pudding texture by better soaking the custard.
