Why You’ll Love This Recipe
This bread pudding is a classic for a reason—it’s indulgent, flavorful, and incredibly easy to make. The combination of soft French bread, a sweet custard base, and warm spices like cinnamon and allspice creates a comforting treat that’s hard to resist. The raisins add a burst of sweetness, while the melted butter gives the dessert an irresistible richness. Plus, it’s the perfect way to use up stale bread, transforming it into a delicious dessert that feels both elegant and homely.
Ingredients
- 1 large loaf French bread (approximately 14 to 16 ounces)
- 4 cups milk
- 3 eggs, lightly beaten
- 2 cups sugar (granulated)
- 2 tablespoons pure vanilla extract
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon, ground
- 1 cup raisins
- 3 tablespoons butter, melted
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the bread: Preheat your oven to 350°F (175°C). Tear the French bread into large pieces and place it in a greased 9×13-inch baking dish. If your bread is fresh, you can leave it out for a few hours to get stale for the best texture in the pudding.
- Make the custard: In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, allspice, and cinnamon until fully combined. Pour this custard mixture evenly over the torn bread pieces, making sure all the bread is soaked. Press the bread gently with a spoon to ensure it’s well-soaked.
- Add the raisins: Sprinkle the raisins evenly over the soaked bread and custard mixture, ensuring they are well-distributed.
- Bake the bread pudding: Drizzle the melted butter evenly over the top of the pudding. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is set and lightly browned on top. You should be able to insert a knife into the center of the pudding and have it come out clean.
- Serve: Allow the bread pudding to cool for a few minutes before serving. It can be enjoyed warm, at room temperature, or even chilled. Top with whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream for an extra indulgent treat.
Servings and Timing
This recipe serves about 8-10 people.
Total time: 1 hour
Prep time: 15 minutes
Cook time: 45-50 minutes
Variations
- Add nuts: You can add chopped pecans or walnuts to the pudding mixture for added crunch and flavor.
- Spicy version: Increase the cinnamon and add a pinch of nutmeg for a spicier version.
- Vegan version: Use plant-based milk (like almond or oat milk) and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the dairy ingredients to make a vegan-friendly version of this bread pudding.
- Chocolate chips: For a chocolatey twist, add 1/2 cup of chocolate chips to the pudding mixture.
Storage/Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 1 month. To reheat, simply microwave individual servings for 20-30 seconds or bake in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
FAQs
Can I use a different type of bread for this recipe?
Yes, you can use other types of bread like brioche, challah, or even whole wheat. Just ensure the bread is sturdy enough to hold the custard mixture.
Can I make this bread pudding ahead of time?
Yes, you can assemble the bread pudding ahead of time, cover it, and refrigerate it overnight. The next day, simply bake it as directed. It will taste even better as the flavors have had time to meld together.
Can I leave out the raisins?
Yes, you can omit the raisins if you prefer, or substitute them with dried cranberries or chopped dried apricots for a different twist.
What can I serve with this bread pudding?
Bread pudding is great on its own, but it pairs wonderfully with whipped cream, vanilla ice cream, or a warm caramel sauce drizzle.
Can I make this bread pudding without eggs?
Yes, you can use an egg substitute like 1/4 cup unsweetened applesauce per egg or a flax egg to replace the eggs in this recipe.
How do I know when the bread pudding is done?
The bread pudding is done when it’s golden brown on top, set in the middle, and a knife inserted into the center comes out clean.
Can I use stale bread for this recipe?
Yes, stale bread works perfectly for bread pudding, as it soaks up the custard mixture better. If the bread is too fresh, leave it out for a few hours to dry out before using it.
Can I add a bourbon sauce to this bread pudding?
Yes! A bourbon sauce or a rich caramel sauce would make an excellent topping for this dessert, adding even more flavor and indulgence.
Can I freeze this bread pudding?
Yes, you can freeze the bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. When ready to enjoy, bake it directly from frozen at 350°F (175°C) for 20-30 minutes or until heated through.
Conclusion
Classic New Orleans Bread Pudding is the ultimate comfort dessert, blending rich, creamy custard with warm spices and sweet raisins. Whether you’re making it for a family dinner or a holiday celebration, this bread pudding is sure to be a crowd favorite. With simple ingredients and minimal prep, you’ll have a decadent treat that’s bound to impress every time!
Print
Classic New Orleans Bread Pudding
- Total Time: 1 hour
- Yield: 6-8 servings
- Diet: Vegan
Description
This Classic New Orleans Bread Pudding is the perfect indulgent dessert, featuring a creamy custard base, sweet raisins, and a touch of spice. Inspired by the flavors of New Orleans, this easy-to-make bread pudding transforms stale bread into a rich, comforting treat that will delight your taste buds. Ideal for family gatherings, holidays, or any special occasion, this dessert is sure to impress!
Ingredients
- 1 large loaf French bread (approximately 14 to 16 ounces)
- 4 cups milk
- 3 eggs, lightly beaten
- 2 cups sugar (granulated)
- 2 tablespoons pure vanilla extract
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon, ground
- 1 cup raisins
- 3 tablespoons butter, melted
Instructions
- Prepare the bread: Preheat your oven to 350°F (175°C). Tear the French bread into large pieces and place them in a greased 9×13-inch baking dish. If your bread is fresh, leave it out for a few hours to get stale for the best texture.
- Make the custard: In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla extract, allspice, and cinnamon until fully combined. Pour the custard mixture over the torn bread, making sure all the bread is soaked. Press the bread gently to ensure it’s evenly soaked.
- Add the raisins: Sprinkle the raisins evenly over the soaked bread and custard mixture.
- Bake the bread pudding: Drizzle the melted butter over the top. Bake in the preheated oven for 45-50 minutes or until the pudding is set and lightly browned on top. A knife inserted in the center should come out clean.
- Serve: Let the bread pudding cool slightly before serving. Enjoy it warm, at room temperature, or chilled. For extra indulgence, top with whipped cream, caramel sauce, or vanilla ice cream.
Notes
- Nuts option: Add chopped pecans or walnuts for extra crunch.
- Spicy version: Boost the spice by increasing the cinnamon and adding a pinch of nutmeg.
- Vegan version: Use plant-based milk (like almond or oat milk) and a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan-friendly version.
- Chocolate twist: Stir in 1/2 cup of chocolate chips for a chocolatey version of this dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
