Classic New Orleans Bread Pudding
A rich and custardy Southern dessert that transforms leftover bread into a comforting sweet treat, perfect for gatherings and celebrations.
Servings: 8 servings
Calories: 450kcal
Ingredients
For the bread pudding
- 1 large loaf French bread (14–16 ounces), torn into 1-inch pieces
- 4 cups milk
- 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
- 1 cup raisins
- 3 tablespoons butter, melted For greasing the baking dish
For the bourbon sauce
- 1/2 cup butter
- 1 cup granulated sugar
- 1 large egg, lightly beaten
- 2 tablespoons bourbon (or to taste) Optional
Instructions
Preparation
- In a large bowl, place the torn pieces of French bread. Pour the milk over the bread and, using your hands, gently crush the bread until well mixed and soaked.
- In a separate bowl, whisk together the eggs, granulated sugar, vanilla extract, allspice, and cinnamon until well combined.
- Add the raisins to the egg mixture and mix well.
- Fold the egg mixture into the soaked bread, ensuring the bread absorbs all the flavors. Let it sit for 2 hours, stirring occasionally.
Baking
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking dish with the melted butter.
- Pour the bread mixture into the prepared dish and bake uncovered for 45–50 minutes, or until set and golden brown on top.
For the bourbon sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the sugar and beaten egg, continuously cooking until thickened.
- Remove from heat, add the bourbon, and stir well.
Notes
Serve warm with a drizzle of bourbon sauce. Can be made ahead of time and is perfect for gatherings.