New Orleans Bread Pudding

The air in my grandmother's kitchen always held this particular warmth when bread pudding was in the oven, somewhere between cinnamon and comfort. I'd sit at her table watching steam rise off the pan, knowing exactly how that first bite would taste like home in a way nothing else could. She never measured anything precisely, yet hers was always perfect. Years later, I finally wrote down what she taught me.

Last Christmas, my brother who never eats desserts went back for thirds. I watched him from across the table, remembering how Grandma used to say the best recipes are the ones that make silence fall over a room. Some dishes aren't just about feeding people.

Ingredients

• Day-old French bread cubes: The slightly stale texture soaks up the custard beautifully without turning mushy, giving each spoonful that perfect bread pudding structure.
• Whole milk and heavy cream: This combination creates that impossibly rich, creamy base that makes bread pudding feel like a special occasion.
• Large eggs: Four eggs provide just enough structure to set the custard while keeping it silky smooth.
• Granulated sugar: One cup sweetens the pudding just enough to let the spices shine without becoming cloying.
• Unsalted butter, melted: Half a cup melted into the mixture adds incredible depth and helps create that gorgeous golden top.
• Raisins: They plump up beautifully during baking, offering little bursts of sweetness throughout each bite.
• Chopped pecans: These add essential crunch and that signature Southern flavor that makes bread pudding feel complete.
• Pure vanilla extract: Two teaspoons in the pudding and another tablespoon in the sauce make vanilla the backbone of the whole dessert.
• Ground cinnamon and nutmeg: These warm spices are non-negotiable, creating that cozy aroma that fills your entire kitchen.
• Pinch of salt: Just enough to balance the sweetness and make all the flavors pop.

Instructions

Preheat your oven:

Set it to 350°F and generously butter a 9x13-inch baking dish, getting into all the corners so nothing sticks later.

Soak the bread:

Combine bread cubes with milk and cream in a large bowl, letting them sit for about 10 minutes and giving them an occasional stir until they've absorbed most of the liquid.

Whisk the custard base:

In a separate bowl, beat together eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until everything is fully incorporated.

Combine everything:

Pour the egg mixture over the soaked bread, add raisins and pecans, then fold gently until every piece is coated and the mix-ins are distributed evenly.

Bake until golden:

Spread the mixture in your prepared dish and bake for 50 to 60 minutes, until the top is beautifully browned and the center is set but still jiggles slightly.

Start the vanilla sauce:

While the pudding bakes, combine milk, cream, sugar, butter, and salt in a saucepan over medium heat, stirring until it's steaming hot but not boiling.

Thicken the sauce:

Whisk cornstarch into water until smooth, then slowly stir it into the hot milk mixture, cooking for 2 to 3 minutes until it coats the back of a spoon.

Finish and serve:

Remove from heat, stir in vanilla extract, let the pudding cool for just a few minutes, then serve warm with that vanilla sauce poured generously over each portion.

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My neighbor called me the day after I brought her a container of this, saying her husband had never asked for a recipe before. Sometimes the simplest ingredients, treated with care, become the ones people remember most.

Making Ahead

You can assemble the entire pudding up to a day ahead, cover it tightly, and keep it in the refrigerator before baking. Add about 10 extra minutes to the baking time if it's coming straight from the cold. The sauce keeps beautifully in the fridge for up to a week, just reheat gently with a splash of milk to loosen it up.

Serving Suggestions

This pudding deserves to be served warm, when the custard is at its silkiest and the sauce melts into every crevice. I love it alongside strong black coffee, the bitterness cutting through all that richness in the best way. If you're feeling particularly indulgent, a small scoop of vanilla ice cream never hurt anyone.

Variations to Try

Sometimes I swap bourbon for part of the vanilla in the sauce, especially for dinner parties where that little kick feels festive. You can also replace half the bread with croissants for an even more luxurious version. During fall, diced apples or pears work beautifully alongside the raisins.

• Try chocolate chips instead of raisins for a chocolate bread pudding that's absolutely divine.
• A splash of dark rum in the sauce makes it feel like something from a restaurant.
• Warm individual portions in the microwave for 30 seconds if serving leftovers.

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There's something deeply satisfying about turning yesterday's bread into today's comfort, isn't there?

Recipe Questions & Answers

→ How do I soak the bread properly?

Use day-old French bread cut into cubes and soak it in milk and cream for about 10 minutes, stirring occasionally to fully absorb the liquid.

→ Can I substitute pecans with other nuts?

Yes, walnuts work well as a substitute, or you can omit nuts entirely for a nut-free version.

→ What’s the best way to thicken the vanilla sauce?

Dissolve cornstarch in water and whisk it into the heated milk and cream mixture, stirring constantly until the sauce thickens.

→ Can I prepare this dish in advance?

Yes, it can be baked ahead and gently reheated; flavors often deepen when allowed to sit overnight.

→ How should I serve this dessert?

Spoon warm portions onto plates or bowls and drizzle generously with the fresh vanilla sauce for best enjoyment.