Classic New Orleans Bread Pudding

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Place bread cubes into the dish. Sprinkle raisins evenly over the bread.
3. In a large bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, nutmeg, and melted butter. Pour mixture over bread and press down lightly so bread absorbs the custard.
4. Let sit for 10–15 minutes to soak.
5. Bake uncovered for 40–45 minutes until golden and set in the middle.
6. While baking, prepare the sauce: In a saucepan over medium heat, combine cream, sugar, and butter. Stir until sugar dissolves. Add cornstarch slurry and cook until slightly thickened. Remove from heat and stir in vanilla and bourbon (if using).
7. Serve warm bread pudding drizzled generously with sauce.

Variations :

• Swap raisins with dried cranberries, cherries, or chopped dates for a fruity twist.
• Add chopped pecans or walnuts to the custard for extra crunch.
• Use brioche or challah bread instead of French bread for a richer texture.

Tips :

• Use slightly stale bread—it absorbs the custard better.
• Don’t skip the soaking step; it ensures every cube of bread is soft and flavorful.
• For a lighter version, substitute half the milk with evaporated milk for a different depth of flavor.