Description
Rich, comforting New Orleans style bread pudding delivers Southern charm on a plate, blending nostalgic flavors with classic Louisiana hospitality. Warm vanilla sauce and custardy texture invite you to savor each spoonful of this soulful dessert.
Ingredients
Scale
Bread and Base:
- 1 loaf day-old french bread
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
Sweeteners and Spices:
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Toppings and Enhancements:
- 1/2 cup raisins
- 1/4 cup unsalted butter
- 2 tbsp bourbon whiskey
- 1/4 cup pecans, chopped
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and generously grease a 9×13-inch baking dish with butter to prevent sticking.
- Tear the day-old French bread into rustic, bite-sized chunks, ensuring varied textures for a more interesting pudding.
- Whisk eggs, milk, and heavy cream together in a large mixing bowl until thoroughly combined and smooth.
- Incorporate granulated sugar, vanilla extract, cinnamon, nutmeg, and salt into the liquid mixture, stirring until the sugar completely dissolves.
- Gently fold the bread chunks into the custard base, allowing the bread to absorb the liquid for approximately 10 minutes.
- Sprinkle raisins and chopped pecans throughout the soaked bread mixture, distributing them evenly.
- Transfer the pudding mixture to the prepared baking dish, spreading it uniformly with a spatula.
- Melt butter in a small saucepan and drizzle bourbon whiskey over the top of the pudding for added depth of flavor.
- Bake in the preheated oven for 45-50 minutes, or until the top turns golden brown and the center is set but slightly jiggly.
- Remove from the oven and let the pudding cool for 15 minutes to allow it to set completely.
- Dust generously with powdered sugar just before serving, creating a delicate, sweet finish.
- Serve warm as a decadent dessert, optionally accompanied by vanilla ice cream or whipped cream.
Notes
- Choose slightly stale French bread for better absorption and richer texture, preventing soggy or overly wet pudding.
- Soak bread chunks slowly to ensure complete custard penetration, creating a more luxurious and consistent dessert.
- Adjust spice levels by increasing or decreasing cinnamon and nutmeg according to personal taste preferences.
- Transform into gluten-free version by substituting French bread with gluten-free bread or almond flour-based alternatives.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Creole
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg