Classic New Orleans Bread Pudding
Creamy, comforting, and just the right amount of boozy-sweet, Classic New Orleans Bread Pudding is the kind of dessert that warms the kitchen and the heart.
Servings: 8 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 1 large loaf French Bread Approximately 14 to 16 ounces, torn into small pieces
- 4 cups Milk Whole milk recommended for creaminess
- 3 large Eggs Lightly beaten
- 2 cups Granulated Sugar
- 2 tablespoons Pure Vanilla Extract
- 1/4 teaspoon Allspice
- 1/4 to 1/2 teaspoon Ground Cinnamon Adjust to taste
- 1 cup Raisins Optional; soak in hot water for 5 minutes if you prefer plumper raisins
- 3 tablespoons Butter Melted and slightly cooled
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole with butter or nonstick spray.
- Tear the French bread into small, bite-sized pieces and place them in a large mixing bowl.
- In another bowl, whisk together the milk, lightly beaten eggs, granulated sugar, pure vanilla extract, allspice, and cinnamon until smooth.
- Pour the custard mixture over the bread pieces, pressing gently so the bread absorbs the liquid. Let it soak for 15 minutes, stirring occasionally.
- Stir in the raisins and melted butter, then transfer the mixture to the prepared baking dish.
- Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let cool for 10 minutes before serving. Serve warm with bourbon sauce, vanilla ice cream, or whipped cream.
Notes
For richer custard, substitute 1 cup of the milk with heavy cream. Letting the bread soak ensures a creamy interior.