Step 1: Prepare the Bread Pudding
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with the melted butter.
- Soak the Bread: Place the cubed French bread in a large mixing bowl. Pour the milk over the bread and let it sit for about 10-15 minutes to absorb the liquid and soften.
- Make the Custard: In another bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg until smooth.
- Combine Bread and Custard: Pour the custard mixture over the soaked bread and gently stir to combine. Make sure all the bread is evenly coated with the custard. If you’re using raisins, fold them in now.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake: Bake the bread pudding in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The pudding should be set but still soft and custardy in the center.
Step 2: Prepare the Whiskey (or Rum) Sauce
- Heat the Cream and Milk: In a medium saucepan, heat the heavy cream and milk over medium heat until it just begins to steam. Do not let it boil.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is light and smooth.
- Temper the Eggs: Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly. This process, called tempering, prevents the eggs from curdling.
- Thicken the Sauce: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
- Add Whiskey and Vanilla: Once the sauce has thickened, remove it from the heat and stir in the whiskey (or rum), vanilla extract, and butter. Add a pinch of salt to balance the flavors.
- Cool the Sauce: Let the sauce cool slightly before serving.
Step 3: Serve
- Slice and Serve: Once the bread pudding has cooled slightly, slice it into servings and generously drizzle with the warm whiskey (or rum) sauce.
- Optional Toppings: You can serve the bread pudding with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
Tips for Success
- Bread Type: French bread is traditional, but you can use other types of sturdy bread, such as brioche or challah, for a richer flavor. Ensure the bread is stale or day-old for the best texture.
- Make Ahead: Bread pudding can be made ahead of time. You can prepare the custard and bread mixture and refrigerate it overnight. When ready to bake, simply pop it into the oven and prepare the sauce while it bakes.
- Customizations: Add-ins like chocolate chips, chopped nuts, or dried fruit can give the bread pudding an extra burst of flavor.
- Storing and Reheating: Store any leftovers in the refrigerator for up to 3 days. Reheat the pudding in the oven at 325°F (160°C) until warmed through.
Conclusion
Classic New Orleans bread pudding is a dessert that embodies the warmth and spirit of Southern hospitality. With its luscious custard, sweet spices, and decadent whiskey sauce, this dish is the perfect way to end a meal. Whether you’re celebrating a special occasion or indulging in a bit of comfort food, this bread pudding will transport you straight to the heart of the Big Easy. Enjoy!