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Classic New Orleans Bread Pudding

Indulge in this warm and gooey Classic New Orleans Bread Pudding, a delightful dessert that transforms simple, day-old bread into a rich, custardy treat perfect for gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups day-old French bread, cubed Use day-old bread for the best texture.
  • 2 cups milk
  • 1 cup sugar
  • 4 large eggs
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins (optional) Fold in at the soaking stage.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This is essential for achieving the perfect golden-brown crust.
  2. In a large bowl, toss the cubed bread with the melted butter until every piece is well-coated.
  3. In another bowl, whisk together the milk, sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt until thoroughly combined.
  4. Pour the custard mixture over the buttered bread, ensuring all pieces are well-soaked. If you’re using raisins, fold them in at this stage. Let it sit for about 10 minutes.
Baking
  1. Transfer the mixture into a greased baking dish and bake for approximately 45 minutes, or until the top is golden and a knife inserted in the center comes out clean.
Serving
  1. Let the bread pudding cool for a few minutes before serving. It’s fantastic on its own or dressed up with some whipped cream or a drizzle of sweet vanilla sauce.

Notes

Use brioche or challah for an even richer flavor. Add spices like nutmeg or cardamom, or fold in chocolate chips for a decadent touch. Proper soaking time is crucial for texture. Check around the 40-minute mark to avoid overbaking. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.