New Orleans Bread Pudding (Printable Version)

Rich custardy bread with raisins, pecans, and a luscious vanilla sauce.

# Ingredient List:

→ Bread Pudding Base

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

# Step-by-Step Instructions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Combine bread cubes, milk, and cream in a large bowl. Let soak for 10 minutes, stirring occasionally until fully absorbed.
03 - Whisk together eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt in a separate bowl until smooth.
04 - Pour the egg mixture over soaked bread. Add raisins and pecans, mixing gently until evenly combined.
05 - Spread mixture evenly into the prepared baking dish.
06 - Bake for 50-60 minutes until golden brown and set in the center. Remove from oven and cool slightly.
07 - Combine milk, cream, sugar, butter, and salt in a saucepan over medium heat. Heat until steaming but not boiling.
08 - Dissolve cornstarch in water. Slowly whisk into hot milk mixture and cook, stirring constantly, until thickened (2-3 minutes).
09 - Remove from heat and stir in vanilla extract.
10 - Spoon warm bread pudding into bowls and drizzle generously with vanilla sauce.

# Tips from hearthlykitchen:

01 -
  • The texture walks this incredible line between custard soft and bread pudding substantial, exactly how Southern comfort food should feel.
  • That vanilla sauce transforms everything, turning a humble dessert into something that makes people close their eyes when they taste it.
02 -
  • Don't rush the bread soaking step, those 10 minutes are what transforms this from soggy bread to custard perfection.
  • The sauce will continue thickening off the heat, so pull it a minute before you think it's done.
03 -
  • Let the bread sit out overnight for the best texture, though a few hours in a low oven works too.
  • Room temperature ingredients blend more smoothly, so pull everything out about 30 minutes before you start.

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