Save to Pinterest This Southern classic features bread cubes soaked in a creamy mixture with raisins and chopped pecans, baked until golden and tender. A rich vanilla sauce, thickened gently on the stove, complements the warm pudding perfectly. Soaking the bread allows flavors to meld, while the blend of spices like cinnamon and nutmeg adds subtle warmth. Serve it warm with a drizzle of the luscious vanilla sauce for a comforting dessert that highlights traditional Southern ingredients.
The first time I had New Orleans bread pudding was at a tiny restaurant in the French Quarter, where the waiter warned me I would not want to share it. He was right, and I have spent years trying to recreate that same magic in my own kitchen.
I made this for a Mardi Gras party once, and my friend who claimed to hate bread pudding went back for thirds. There is something about the warm spices and that silky sauce that makes people instantly nostalgic.
Ingredients
- Day-old French bread: The slightly stale texture soaks up the custard beautifully without turning mushy
- Whole milk and cream: This combination creates the richest, most velvety base
- Eggs: Room temperature eggs will incorporate more smoothly into the mixture
- Granulated sugar: Sweetens both the pudding and helps create a golden top
- Unsalted butter: Melted butter adds depth and helps the edges get wonderfully crisp
- Raisins: Plump little bursts of sweetness throughout every bite
- Pecans: Toasted flavor and crunch that pairs perfectly with the soft custard
- Vanilla extract: Use pure vanilla for the best flavor in both pudding and sauce
- Cinnamon and nutmeg: These warm spices are essential to that Southern comfort taste
- Milk and cream for sauce: The same rich duo creates a luscious pouring consistency
- Cornstarch: Thickens the vanilla sauce just enough to coat the back of a spoon
Instructions
- Preheat your oven:
- Heat to 350°F and butter a 9x13-inch baking dish thoroughly, getting into all the corners.
- Soak the bread:
- Combine bread cubes with milk and cream in a large bowl, letting them sit for 10 minutes while you prepare the rest.
- Whisk the custard base:
- Beat eggs with sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until the mixture is smooth and glossy.
- Combine everything:
- Pour the egg mixture over the soaked bread, then fold in raisins and pecans until evenly distributed.
- Bake until golden:
- Spread the mixture into your prepared dish and bake for 50 to 60 minutes until the top is golden brown and the center is set.
- Start the vanilla sauce:
- While the pudding bakes, heat milk, cream, sugar, butter, and salt in a saucepan until steaming.
- Thicken the sauce:
- Whisk dissolved cornstarch into the hot milk and cook for 2 to 3 minutes, stirring constantly until thickened.
- Finish and serve:
- Remove from heat, stir in vanilla, and spoon warm pudding into bowls with generous sauce over the top.
Save to Pinterest My grandmother always said bread pudding was proof that God wants us to be happy, and I cannot argue with that logic.
Making It Ahead
You can assemble the pudding the night before and refrigerate it, covered. Just add 5 to 10 minutes to the baking time since it will be cold going into the oven.
The Sauce Secret
Watch the sauce carefully once you add the cornstarch, it thickens fast. Remove it from heat as soon as it coats the back of a spoon.
Serving Suggestions
This dessert shines when served warm but is still lovely at room temperature. Leftovers reheat beautifully in the microwave for about 30 seconds.
- Try soaking raisins in bourbon overnight for an adult version
- A scoop of vanilla ice cream never hurt anyone
- Serve with strong black coffee to cut through the richness
Save to Pinterest This recipe has become my go-to for bringing comfort to the table, no matter the occasion.
Recipe FAQs
- → What type of bread works best for this pudding?
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Day-old French bread cut into cubes is ideal, as it absorbs the custard well without becoming too mushy.
- → Can I substitute pecans for another nut?
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Yes, walnuts make a great substitute or you can omit nuts altogether for a nut-free option.
- → How do I make the vanilla sauce thick and smooth?
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Slowly whisk cornstarch dissolved in water into the gently heated milk and cream mixture, stirring constantly until it thickens.
- → Is it better to serve this dessert warm or cold?
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It’s best served warm to enjoy the custard’s creamy texture alongside the rich vanilla sauce.
- → Can raisins be soaked before adding?
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Soaking raisins in bourbon or dark rum enhances their flavor and adds a subtle depth to the pudding.
