Classic New Orleans Bread Pudding
Creamy, comforting, and full of warm spices, Classic New Orleans Bread Pudding is the kind of dessert that feels like a hug on a plate.
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Bread
- 1 large loaf French Bread Approximately 14 to 16 ounces, torn into small pieces.
Custard Mixture
- 4 cups Milk Whole or 2%.
- 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.
Add-ins
- 1 cup Raisins
- 3 tablespoons Butter Melted.
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Tear the French bread into small pieces and place them in a large bowl.
- In a separate bowl, whisk together the milk, eggs, sugar, vanilla, allspice, and cinnamon until well combined and smooth.
- Pour the milk mixture over the bread pieces and let it soak for about 15 minutes, stirring occasionally.
- Stir in the raisins and melted butter until well incorporated.
- Transfer the mixture into the greased baking dish and spread evenly.
- Bake in the preheated oven for about 45-50 minutes, or until the top is set and golden brown.
- Serve warm, optionally drizzled with bourbon sauce or topped with a scoop of vanilla ice cream.
Notes
Use day-old or slightly stale bread for better absorption. Adjust sweetness to taste and avoid overbaking for a creamy texture.