New Orleans Bread Pudding (Printable)
A custardy Southern dessert combining bread, raisins, pecans, and a creamy vanilla topping.
# What You’ll Need:
→ Bread Pudding Base
01 - 6 cups day-old French bread, cut into 1-inch cubes
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, melted
07 - 2 tsp pure vanilla extract
08 - 1 tsp ground cinnamon
09 - 1/4 tsp ground nutmeg
10 - Pinch of salt
→ Mix-ins
11 - 1/2 cup raisins
12 - 1/2 cup chopped pecans
→ Vanilla Sauce
13 - 1 cup whole milk
14 - 1/2 cup heavy cream
15 - 1/2 cup granulated sugar
16 - 2 tbsp unsalted butter
17 - 1 tbsp cornstarch
18 - 2 tbsp water
19 - 1 tbsp pure vanilla extract
20 - Pinch of salt
# Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, combine the bread cubes, milk, and cream. Let soak for 10 minutes, stirring occasionally to fully absorb the liquid.
03 - In a separate bowl, whisk together eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.
04 - Pour the egg mixture over the soaked bread. Add raisins and pecans; mix gently until evenly combined.
05 - Transfer the mixture to the prepared baking dish, spreading evenly.
06 - Bake for 50-60 minutes, or until golden and set in the center. Remove from oven and let cool slightly.
07 - While the pudding bakes, make the vanilla sauce: In a saucepan over medium heat, combine milk, cream, sugar, butter, and salt. Heat until steaming but not boiling.
08 - In a small bowl, dissolve cornstarch in water. Slowly whisk into the hot milk mixture and cook, stirring constantly, until the sauce thickens (about 2-3 minutes).
09 - Remove from heat and stir in vanilla extract.
10 - Spoon warm bread pudding into bowls and drizzle generously with vanilla sauce.
# Expert Advice:
01 -
- Transforms leftover bread into something extraordinary and comforting
- The homemade vanilla sauce elevates a humble dessert into restaurant quality
02 -
- The pudding should still have a slight jiggle in the center when you remove it from the oven
- Let the pudding rest for at least 10 minutes before serving, it helps the custard set properly
03 -
- Don't overbake, the pudding continues cooking as it cools and you want it custardy not dry
- The sauce can be made ahead and gently reheated, just whisk in a splash of milk if it thickens too much