New Orleans bread pudding is a legendary dessert in Creole and Cajun cuisine, known for its rich, custardy texture and deep flavors of vanilla, cinnamon, and nutmeg. This comforting dish is often made with day-old French bread, soaked in a sweet, spiced custard, and baked until golden. To top it off, a warm whiskey or rum sauce is typically drizzled over the pudding, creating the perfect blend of sweet and spirited.
Let’s dive into a detailed recipe that captures the authentic taste of New Orleans!
Ingredients
For the Bread Pudding:
- 6 cups day-old French bread, cut into 1-inch cubes
- 2 ½ cups whole milk (or half-and-half for a richer texture)
- 1 cup granulated sugar
- ½ cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins (optional)
- 2 tablespoons unsalted butter, melted (for greasing the baking dish)
For the Whiskey (or Rum) Sauce:
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 2 large egg yolks
- 2 tablespoons whiskey or rum (optional, adjust to taste)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Pinch of salt