New Orleans Bread Pudding

The air in my grandmother's kitchen always smelled like vanilla and butter whenever bread pudding was in the oven. It was her brilliant solution for the half-loaf of French bread that went stale every week. Those afternoons taught me that some of the best desserts come from practical beginnings.

I made this for a Mardi Gras party years ago, and my friend from New Orleans took one bite and got teary eyed. She said it tasted exactly like the school cafeteria version she missed, but better. That's when I knew this recipe was something special.

Ingredients

• Day-old French bread: The slightly stale texture soaks up the custard beautifully without turning mushy
• Whole milk and heavy cream: This combination creates that signature rich, creamy texture Southern bread pudding is known for
• Large eggs: Room temperature eggs incorporate more smoothly into the custard mixture
• Granulated sugar: Sweetens the pudding just enough without overpowering the spices
• Unsalted butter: Melted butter adds richness and helps create a golden, caramelized top
• Raisins: Plump little bursts of sweetness throughout every bite
• Chopped pecans: Add a subtle crunch and nutty flavor that complements the soft custard
• Pure vanilla extract: Use the real stuff here, it makes a noticeable difference
• Ground cinnamon and nutmeg: Warm spices that give this dessert its comforting character
• Whole milk and heavy cream for sauce: Creates a silky, pourable consistency that coats the warm pudding perfectly
• Cornstarch: Just enough to thicken the sauce without making it heavy or gloppy

Instructions

Preheat and prepare your baking dish:

Get your oven to 350°F and butter a 9x13 dish thoroughly, paying attention to the corners

Soak the bread:

Combine bread cubes with milk and cream, letting them sit for about 10 minutes until the bread has absorbed most of the liquid

Whisk the custard:

In another bowl, beat eggs with sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth

Combine everything:

Pour the egg mixture over the soaked bread, add raisins and pecans, and fold gently until everything is evenly distributed

Bake until golden:

Spread the mixture in your prepared dish and bake for 50 to 60 minutes until the top is golden brown and the center is set

Make the vanilla sauce:

While the pudding bakes, heat milk, cream, sugar, butter, and salt in a saucepan until steaming

Thicken the sauce:

Whisk cornstarch into water, then stir it into the hot milk mixture and cook for 2 to 3 minutes until thickened

Finish and serve:

Stir vanilla into the sauce, then spoon warm pudding into bowls and drizzle generously with the warm vanilla sauce

Save

My husband originally claimed he didn't like bread pudding until he tried this version. Now he requests it every time we have guests over, and there's never a single bite left in the pan.

Getting the Bread Right

I've learned that slightly drying out fresh bread in a 300°F oven for 15 minutes works perfectly if you don't have day-old bread. The cubes should feel firm to the touch, not rock hard, so they absorb the custard without disintegrating.

Making It Your Own

Soaking the raisins in warm bourbon for 30 minutes before adding them to the pudding adds a wonderful depth of flavor. Just drain them well so they don't add too much liquid to your mixture.

Serving Suggestions

This bread pudding is fantastic warm but also delicious at room temperature. I love serving it alongside a strong cup of coffee, and a small pour of bourbon over the top never hurt anyone.

• A dollop of softly whipped cream adds another layer of indulgence
• Sprinkle a little extra cinnamon over the sauce just before serving
• Leftovers reheat beautifully in the microwave for 30 seconds

Save

There's something deeply satisfying about turning simple ingredients into a dessert that feels like a warm hug. Enjoy every spoonful.

Recipe FAQs

→ What type of bread works best?

Day-old French bread cut into 1-inch cubes absorbs custard well while maintaining texture for a rich pudding.

→ Can nuts be substituted or omitted?

Yes, pecans can be replaced with walnuts or omitted for nut-free versions without affecting overall flavor much.

→ How is the vanilla sauce thickened?

Cornstarch dissolved in water is slowly whisked into hot milk and cream mixture and cooked until thick to create a smooth coating.

→ Is it better served warm or cold?

Best enjoyed warm or at room temperature to enhance creamy custard and sauce flavors.

→ Can raisins be soaked before baking?

Yes, soaking raisins in bourbon or dark rum beforehand adds a deeper, richer flavor dimension.