New Orleans Bread Pudding (Printable Version)

Rich custardy bread pudding with raisins, pecans, and vanilla sauce, inspired by Southern flavors.

# Ingredient List:

→ Bread Pudding

01 - 6 cups day-old French bread, cut into 1-inch cubes
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, melted
07 - 1/2 cup raisins
08 - 1/2 cup chopped pecans
09 - 2 tsp pure vanilla extract
10 - 1 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - Pinch of salt

→ Vanilla Sauce

13 - 1 cup whole milk
14 - 1/2 cup heavy cream
15 - 1/2 cup granulated sugar
16 - 2 tbsp unsalted butter
17 - 1 tbsp cornstarch
18 - 2 tbsp water
19 - 1 tbsp pure vanilla extract
20 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, combine the bread cubes, milk, and cream. Let soak for 10 minutes, stirring occasionally to fully absorb.
03 - In a separate bowl, whisk together eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.
04 - Pour the egg mixture over the soaked bread. Add raisins and pecans; mix gently until evenly combined.
05 - Transfer the mixture to the prepared baking dish, spreading evenly.
06 - Bake for 50–60 minutes, or until golden and set in the center. Remove from oven and let cool slightly.
07 - While the pudding bakes, make the vanilla sauce: In a saucepan over medium heat, combine milk, cream, sugar, butter, and salt. Heat until steaming but not boiling.
08 - In a small bowl, dissolve cornstarch in water. Slowly whisk into the hot milk mixture and cook, stirring constantly, until the sauce thickens (about 2–3 minutes).
09 - Remove from heat and stir in vanilla extract.
10 - To serve, spoon warm bread pudding into bowls and drizzle generously with vanilla sauce.

# Expert Tips:

01 -
  • It transforms stale bread into something extraordinary, making it the ultimate comfort food
  • The homemade vanilla sauce is worth making entirely on its own
02 -
  • The pudding should still have a slight jiggle in the center when you remove it from the oven
  • Let the sauce cool for a few minutes before serving to thicken slightly
03 -
  • Cut your bread into uniform cubes so they soak evenly
  • The edges will be the most prized part, so use a shallow dish for more crispy bits

Go Back