Introduction
New Orleans Bread Pudding is a traditional dessert that embodies the rich culinary heritage of the Southern United States. This comforting dish is made from day-old French bread soaked in a creamy custard mixture, enhanced with warm spices and sweet raisins, then baked to golden perfection. The crowning glory is a luscious sauce, often made with a touch of bourbon, which elevates the pudding to a decadent treat. Whether you’re serving it for a special occasion or as a comforting dessert, this Classic New Orleans Bread Pudding is sure to impress.
Overview of the Recipe
This recipe for Classic New Orleans Bread Pudding involves cubing stale French bread, soaking it in a rich custard made with milk, cream, eggs, and sugar, and then baking it until the top is golden brown. Raisins are added for a touch of sweetness, while cinnamon and nutmeg lend a warm, spiced flavor. The bread pudding is served with a buttery, sweet sauce that ties the dish together, creating a dessert that’s indulgent and deeply satisfying.
History and Origin
Bread pudding has a long history, with its origins tracing back to medieval Europe where it was a way to use up stale bread. It was brought to America by European settlers, and in New Orleans, it evolved into a beloved dessert. In the Southern United States, and particularly in New Orleans, bread pudding became a way to create a rich, custardy dessert using leftover French bread. Over time, it became a staple in Creole and Cajun cuisine, often spiced with cinnamon and nutmeg, and served with a rich sauce. The addition of bourbon in the sauce reflects the influence of New Orleans’ vibrant culture and culinary innovation.
Ingredients
For the Bread Pudding:
- 4 cups French bread, cubed: Stale or day-old bread is best as it soaks up the custard mixture without becoming too mushy.
- 2 cups whole milk: Provides richness and moisture to the custard.
- 1 cup heavy cream: Adds creaminess and a luxurious texture to the pudding.
- 3 large eggs: Essential for binding the ingredients and creating a rich custard.
- 1 cup granulated sugar: Sweetens the pudding, balancing the richness of the cream and eggs.
- 1/2 cup raisins: Adds a touch of sweetness and texture to the pudding.
- 1 tablespoon vanilla extract: Enhances the flavor with a sweet, aromatic note.
- 1 teaspoon ground cinnamon: Provides warmth and spice.
- 1/4 teaspoon ground nutmeg: Adds depth and a slightly earthy, sweet flavor.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1/4 cup unsalted butter, melted: Drizzled over the top for added richness and to help create a golden, crisp crust.
For the Sauce:
- 1/2 cup unsalted butter: Forms the base of the sauce, providing a rich, buttery flavor.
- 1 cup granulated sugar: Sweetens the sauce and helps create a smooth, caramel-like consistency.
- 1 large egg: Adds body to the sauce, helping it to thicken as it cooks.
- 1/4 cup bourbon (or substitute with a non-alcoholic vanilla or caramel sauce): Traditionally used in New Orleans bread pudding, bourbon adds a deep, complex flavor to the sauce.
Instructions
- Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it with butter to prevent the pudding from sticking.
- Prepare the Bread:
- Cut the French bread into cubes and place them in a large mixing bowl. If the bread is not stale, you can lightly toast the cubes in the oven for a few minutes to dry them out.
- Make the Custard:
- In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is smooth and well combined.
- Soak the Bread:
- Pour the custard mixture over the cubed bread in the bowl. Gently stir to ensure all the bread cubes are soaked in the custard. Let the mixture sit for about 15 minutes, allowing the bread to absorb the custard.
- Add Raisins:
- Stir in the raisins, distributing them evenly throughout the bread mixture.
- Assemble the Bread Pudding:
- Pour the bread and custard mixture into the prepared baking dish. Spread it out evenly. Drizzle the melted butter over the top of the bread pudding.
- Bake:
- Place the dish in the preheated oven and bake for 45-50 minutes, or until the pudding is set and the top is golden brown. The pudding should be slightly puffed and firm to the touch.
- Prepare the Sauce:
- While the bread pudding is baking, prepare the sauce. In a small saucepan over medium heat, melt the butter.
- Add the sugar to the melted butter and cook, stirring constantly, until the sugar is fully dissolved and the mixture is smooth.
- Remove the saucepan from the heat and quickly whisk in the egg until fully incorporated.
- Stir in the bourbon (or vanilla/caramel sauce for a non-alcoholic version) and return the saucepan to low heat. Cook, stirring constantly, until the sauce thickens slightly.
- Serve:
- Once the bread pudding is done baking, remove it from the oven and let it cool slightly.
- Serve the bread pudding warm, drizzled with the prepared sauce. The sauce will soak into the bread pudding, adding a rich, sweet flavor that complements the custard and spices.
Serving and Pairing Suggestions
Classic New Orleans Bread Pudding is best enjoyed warm, straight from the oven. For an extra indulgent touch, consider serving it with:
- Whipped Cream: A dollop of fresh whipped cream adds lightness and balances the richness of the pudding.
- Vanilla Ice Cream: The cold creaminess of vanilla ice cream contrasts beautifully with the warm pudding.
- Fresh Berries: Add a pop of color and a fresh, tart flavor to balance the sweetness of the dessert.
Variations of the Recipe
This classic recipe can be adapted in various ways to suit different tastes:
- Chocolate Chip Bread Pudding: Substitute the raisins with chocolate chips for a richer, sweeter version.
- Fruit Bread Pudding: Add fresh or dried fruits like apples, peaches, or cranberries for a fruity twist.
- Nutty Bread Pudding: Incorporate chopped pecans or walnuts for added crunch and flavor.
- Coconut Bread Pudding: Replace some of the milk with coconut milk and add shredded coconut for a tropical variation.
Health Benefits Notes
While New Orleans Bread Pudding is an indulgent dessert, there are ways to make it slightly healthier:
- Low-Fat Milk and Cream: Substitute whole milk and heavy cream with lower-fat versions to reduce the calorie and fat content.
- Reduce Sugar: Cut back on the sugar in the custard and sauce, or use a sugar substitute if you’re watching your sugar intake.
- Whole Grain Bread: Use whole grain or whole wheat bread instead of French bread for added fiber.
FAQs
Can I make the bread pudding ahead of time? Yes, you can assemble the bread pudding and refrigerate it for a few hours before baking. This can help the flavors meld together even more.
Can I freeze the bread pudding? Bread pudding can be frozen before or after baking. If freezing after baking, let it cool completely, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before reheating in the oven.
What can I use instead of bourbon in the sauce? If you prefer not to use alcohol, you can substitute the bourbon with vanilla extract, caramel sauce, or even a bit of rum extract for a similar flavor profile.
How do I prevent the bread pudding from becoming soggy? Make sure the bread is adequately stale or toasted before soaking in the custard. Also, don’t overmix the bread and custard, which can break down the bread too much.
Conclusion
Classic New Orleans Bread Pudding is a dessert that captures the heart of Southern comfort food. With its rich custard, warm spices, and decadent sauce, it’s a dish that’s perfect for any occasion, from festive gatherings to cozy family dinners. This recipe is easy to make and can be adapted to suit different tastes and dietary needs, making it a versatile addition to your dessert repertoire. Serve it warm, and enjoy the rich, comforting flavors that have made this dish a beloved classic.