Classic New Orleans Bread Pudding

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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.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 350kcal

Equipment

Mixing Bowl
Baking Dish

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.

Nutrition