Classic New Orleans Bread Pudding: A Sweet Southern Comfort

Imagine sinking your spoon into a warm, creamy bowl of Classic New Orleans Bread Pudding, where every bite is a delightful hug for your taste buds! This recipe combines soft, buttery bread soaked in a luscious custard made from rich milk and eggs, kissed with a hint of vanilla and a sprinkle of cinnamon. As it bakes, the aroma wafts through your kitchen, inviting everyone to gather around. Topped with a dreamy, buttery caramel sauce, this dessert is a celebration of flavors and textures that will leave you craving more. Let’s indulge together!

Why You’ll Love This Recipe

• Trust me, you’re going to love this creamy, dreamy texture!
• This one’s a game-changer for using up stale bread.
• It’s a warm hug in dessert form—perfect for any occasion!
• Simple ingredients come together for a spectacularly delicious treat.
• Everyone will be asking for your secret recipe—get ready for the compliments!

Recipe Snapshot

Ingredients

• Day-old bread – Ideal for soaking up the custard without falling apart.
• Milk – Adds creaminess and richness to the pudding.
• Heavy cream – Enhances the texture and flavor, making it extra indulgent.
• Granulated sugar – Sweetens the dish; adjust to taste.
• Brown sugar – Adds a deeper, caramel-like flavor.
• Eggs – Binds the ingredients together and creates a custard-like consistency.
• Vanilla extract – Infuses a warm, aromatic flavor.
• Cinnamon – Provides a warm spice that complements the sweetness.
• Nutmeg – A pinch adds a lovely depth of flavor.
• Butter – Greases the baking dish and adds richness.
• Raisins – Traditional addition for sweetness and texture; can be substituted with dried cranberries.
• Chopped pecans – Adds a delightful crunch and nutty flavor.

Ingredients with measurements will be right under the article in the recipe card.

How to Make the Recipe

Get ready to whip up a delightful Classic New Orleans Bread Pudding that will warm your heart and satisfy your sweet tooth!

Step 1: Gather Your Ingredients

Collect the following: stale bread, milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and raisins.

Step 2: Preheat the Oven

Set your oven to 350°F (175°C) so it’s nice and toasty when your pudding is ready to bake.

Step 3: Prepare the Bread

Cut the stale bread into cubes and place them in a large mixing bowl.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.

Step 5: Combine the Mixtures

Pour the wet mixture over the bread cubes, gently folding to ensure every piece is soaked.

Step 6: Add the Raisins

Stir in the raisins, giving it a little extra sweetness and texture.

Step 7: Transfer to Baking Dish

Grease a baking dish and pour the bread mixture into it, spreading it evenly.

Step 8: Bake to Perfection

Place the dish in the oven and bake for about 45-50 minutes, or until golden brown and set.

Step 9: Cool and Serve

Let it cool slightly before serving. Enjoy warm with a drizzle of caramel sauce or a scoop of vanilla ice cream!

Pro Tips for Making the Recipe

•Use day-old bread for the best texture; it soaks up the custard beautifully.
•Add a pinch of nutmeg for a warm, aromatic flavor that complements the cinnamon.
•Consider using almond milk or coconut milk as a creamy, non-dairy substitute.
•Let the pudding sit for at least 30 minutes before baking to enhance the flavors.
•Serve warm with a drizzle of caramel sauce for an extra touch of indulgence.

How to Serve

• Top with a drizzle of warm caramel sauce for extra sweetness.
• Serve alongside a scoop of vanilla bean ice cream for a creamy contrast.
• Garnish with fresh berries for a pop of color and freshness.
• Dust with powdered sugar for a touch of elegance.
• Pair with a dollop of whipped cream for a light, airy finish.
• Enjoy with a cup of rich coffee or a refreshing iced tea.
• For a twist, add a sprinkle of cinnamon or nutmeg on top.
• Serve in individual ramekins for a charming presentation.

Make Ahead and Storage

Storing Leftovers

To keep your Classic New Orleans Bread Pudding fresh:

• Allow it to cool completely before storing.
• Transfer to an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

For longer storage, follow these steps:

• Wrap individual portions in plastic wrap.
• Place wrapped portions in a freezer-safe bag.
• Label with the date and freeze for up to 3 months.

Reheating

To enjoy your bread pudding again:

• Thaw in the refrigerator overnight if frozen.
• Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Cover with foil to retain moisture while reheating.

FAQs

What can I use instead of eggs in the bread pudding?

You can use flaxseed meal or chia seeds mixed with water as a great egg substitute. Just mix one tablespoon of flaxseed meal or chia seeds with three tablespoons of water and let it sit for a few minutes until it thickens. This will help bind your bread pudding just like eggs would!

Can I make Classic New Orleans Bread Pudding ahead of time?

Absolutely! You can prepare the bread pudding mixture a day in advance and store it in the refrigerator. Just bake it fresh when you’re ready to serve, and it will taste just as delicious!

What type of bread works best for this recipe?

Stale French bread or brioche is ideal for bread pudding, as it absorbs the custard mixture beautifully. If you don’t have those, any sturdy bread will work, just ensure it’s a bit stale for the best texture!

How can I make the sauce without using alcohol?

You can create a delicious sauce using butter, brown sugar, and a splash of vanilla extract. Heat these ingredients together until they form a syrupy consistency, and drizzle it over your bread pudding for a sweet finish!

Final Thoughts

There you have it, a Classic New Orleans Bread Pudding that’s not just a dessert but a warm hug in a bowl! With its simple ingredients and delightful flavors, this recipe is a breeze to whip up. So gather your loved ones, savor each bite, and let the sweet nostalgia wash over you. Enjoy this delicious treat, and remember, every spoonful is a little taste of New Orleans magic!

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