Description
Classic New Orleans Bread Pudding is a comforting, rich dessert featuring soaked French bread baked in a sweet custard with warm spices and raisins, topped with a luscious bourbon sauce. This traditional Southern treat is perfect for cozy gatherings and special occasions.
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 prepare for soaking.
- Soak the Bread: Pour the milk over the bread pieces and let them soak thoroughly, crushing with your hands until the bread is well mixed and saturated.
- Make the Custard Mixture: In a separate bowl, whisk together the eggs, sugar, vanilla extract, allspice, and cinnamon until smooth and combined.
- Combine and Rest: Stir the raisins into the custard mixture, then combine with the soaked bread mixture. Let it sit for 2 hours, stirring occasionally to help the flavors meld.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Prepare Baking Dish: Melt the 3 tablespoons of butter and coat a 13×9-inch baking dish evenly to prevent sticking.
- Bake the Bread Pudding: Pour the bread and custard mixture into the prepared dish. Bake uncovered for 45 to 50 minutes or until set and a skewer inserted comes out clean. Remove and allow to cool slightly on a wire rack.
- Prepare the Bourbon Sauce: In a saucepan over medium heat, melt the 1/2 cup butter. Stir in the sugar until fully dissolved and the mixture is smooth.
- Add Egg and Thicken Sauce: Gradually add the beaten egg while stirring continuously to avoid scrambling. Cook for a few minutes until the sauce thickens slightly.
- Finish Sauce: Remove the saucepan from the heat and stir in bourbon to taste, mixing well.
- Serve: Serve the bread pudding warm with a generous drizzle of the bourbon sauce on top for a decadent finish.
Notes
- Letting the bread soak and rest for 2 hours is crucial for a moist, custard-like texture.
- Adjust the amount of cinnamon according to your preference for spice intensity.
- Use a fresh egg for the bourbon sauce to ensure safety and quality when cooking gently.
- The bourbon sauce can be made ahead and gently reheated before serving.
- Using day-old or slightly stale French bread works best for soaking without turning mushy.
