Bread pudding is a timeless Southern dessert, beloved for its rich custard base and comforting flavors. Originating from the French influence in Louisiana cuisine, this dish turns simple day-old bread into something extraordinary. Each bite is soft, spiced, and sweet, making it a true New Orleans classic.
The beauty of this bread pudding lies in its simplicity. Cubes of French bread are soaked in a luscious mixture of milk, eggs, sugar, and warm spices, then baked until golden and set. The result is a dessert that’s both hearty and elegant, with a custardy center and a slightly crisp top layer.
Of course, no New Orleans bread pudding is complete without a rich sauce to drizzle on top. A creamy vanilla-bourbon sauce elevates this dish, adding a silky finish with just the right balance of sweetness and warmth. Whether you enjoy it plain, with a splash of bourbon, or topped with a scoop of vanilla ice cream, this sauce ties everything together.
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Perfect for holidays, gatherings, or a cozy night in, this bread pudding is more than just a dessert—it’s a tradition. It brings comfort, nostalgia, and a little indulgence to every table it graces.
Servings: 8
Total Time: 1 hour (15 minutes prep + 45 minutes bake)
Ingredients :
- 1 loaf French bread (about 14–16 ounces), cut into 1-inch cubes
- 4 cups whole milk
- 4 large eggs
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- 1 cup raisins
For the sauce:
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 tablespoons bourbon (optional)
Instructions:
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