Indulge in Classic New Orleans Bread Pudding Delight

There’s nothing quite like sinking your spoon into a warm bowl of Classic New Orleans Bread Pudding, a dessert that feels like a cozy hug from the South. Imagine the rich aroma of vanilla and nutmeg wafting through your kitchen, promising a delicious experience that will tickle your taste buds and wrap you in nostalgia.

This delightful treat is perfect for those moments when you need something sweet to brighten your day. Whether it’s Sunday brunch with friends or a family gathering, this Southern comfort dessert brings everyone together, inviting laughter and happy memories around the table.

I once made this bread pudding for my family reunion, and let me tell you, the way the crowd gathered around the dessert table was like watching bees swarm a flower. Everyone raved about it for days!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Stale Bread: Use French or brioche bread; it absorbs the custard perfectly while adding great texture.

• Milk: Whole milk works best for creaminess, but feel free to substitute with almond or soy milk if desired.

• Heavy Cream: A must for richness! It elevates the dessert from ordinary to extraordinary.

• Sugar: Granulated sugar provides sweetness; brown sugar can add depth if that’s your style.

• Eggs: They bind everything together and create that lovely custardy texture we love so much.

• Vanilla Extract: Use pure vanilla extract for an authentic flavor that makes all the difference.

• Nuts (optional): Pecans or walnuts add a delightful crunch; toast them beforehand for extra flavor.

• Spices (nutmeg & cinnamon): These warm spices infuse the pudding with comforting aromas reminiscent of family gatherings.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter to prevent sticking during baking.

Get Your Bread Ready: Tear your stale bread into bite-sized pieces. The more uneven the better! This will create delightful texture throughout the pudding.

Create the Custard Mixture: In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, nutmeg, and cinnamon until smooth. The mixture should look creamy and inviting.

Combine Bread with Custard: Gently fold in the torn bread pieces into the custard mixture until every morsel is soaked. Let it sit for about 15 minutes so that the bread can soak up all that deliciousness.

Add Extras and Pour Mixture**: If you’re using nuts or raisins, fold them in now! Pour everything into your prepared baking dish evenly. It should look like a beautiful mess.

Bake to Perfection**: Bake in preheated oven for 45-50 minutes until golden brown on top and set in the middle. The aroma will make you forget all about waiting!

Now that you have mastered this Classic New Orleans Bread Pudding recipe, get ready for compliments and requests for seconds! As each spoonful melts in your mouth, remember that this is not just food; it’s an experience filled with warmth and joy. Enjoy!

You Must Know

• Classic New Orleans Bread Pudding is about rich flavors and textures
• Always use day-old bread for the best results, ensuring a perfect soak
• The sweet aroma of vanilla and cinnamon fills the air, making it irresistible
• This dessert is delightful with a side of bourbon sauce or whipped cream!

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Cube the day-old bread and let it dry out slightly before soaking in your egg-milk mixture. This allows for even absorption and perfect consistency.

Add Your Touch

Feel free to customize by adding nuts, raisins, or chocolate chips for extra flavor. A splash of bourbon or rum can elevate the sweetness and complexity of this classic southern dessert.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven at 350°F until warm, adding a touch of milk if it feels too dry.

Chef's Helpful Tips

• To achieve perfect texture, use slightly stale bread; fresh bread becomes too mushy
• Let the mixture soak thoroughly for at least 30 minutes before baking for optimal fluffiness
• Serve warm with a drizzle of caramel or a scoop of ice cream for an indulgent treat

I remember the first time I made this classic dish; my family couldn’t stop raving about it! Their compliments made me feel like a culinary rock star that day.

FAQ

What type of bread works best for Classic New Orleans Bread Pudding?

Day-old French or brioche bread is ideal for optimal texture and flavor absorption.

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

Absolutely! Prepare it a day in advance and bake just before serving for freshness.

How do I know when my bread pudding is done?

It should be golden brown on top and set in the center, usually taking about 45-60 minutes to bake.

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Classic New Orleans Bread Pudding

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• Author: Rachel Lawson
• Total Time: 1 hour 10 minutes
• Yield: Serves approximately 8

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Description

Indulge in the warmth of Classic New Orleans Bread Pudding, a nostalgic dessert that combines the richness of custard with the comforting flavors of vanilla and spices. This easy-to-make recipe transforms stale bread into a deliciously sweet treat, perfect for family gatherings or cozy evenings at home. With a golden-brown crust and creamy interior, each bite is an invitation to savor a little Southern charm.

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Ingredients

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• 6 cups stale French or brioche bread, torn into pieces
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 4 large eggs
• 2 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/2 cup pecans or walnuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Tear the stale bread into bite-sized pieces and place them in a large bowl.
3. In another bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, nutmeg, and cinnamon until smooth.
4. Pour the custard mixture over the torn bread and let it sit for about 15 minutes to soak.
5. If using nuts or raisins, fold them in before transferring everything into the prepared baking dish.
6. Bake for 45-50 minutes until golden brown on top and set in the middle.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 25g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 150mg