Description
Classic bread pudding from New Orleans brings comfort and nostalgia to sweet dessert lovers. Rich custard-soaked bread with caramel sauce creates a delightful treat you’ll savor with each warm, delicious bite.
Ingredients
Scale
- 6 cups bread (stale, 2-inch cubes, brioche or challah)
- 3 large eggs
- 2 cups whole milk (480 mL)
- 1 cup heavy cream (240 mL)
- ½ cup granulated sugar (100 g)
- ½ cup packed light brown sugar (110 g)
- 3 tbsps unsalted butter
- 2 tbsps unsalted butter
- 2 tbsps cornstarch
- 1 tbsp pure vanilla extract
- 1 tbsp pure vanilla extract or vanilla bean paste
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- ¼ cup water (bourbon or rum, optional)
- ¼ cup water (for dissolving cornstarch)
- Pinch of fine sea salt (optional)
Instructions
- Warm the oven to 350°F and delicately coat an 8-inch square baking vessel with butter for smooth release.
- Craft the silky custard foundation by merging milk, sugar, butter, cinnamon, and salt in a saucepan. Gently heat until butter liquefies, then allow to cool for 10 minutes.
- Distribute bread cubes evenly across the prepared dish. Temper the lukewarm milk mixture by gradually incorporating eggs and vanilla, whisking thoroughly to create a smooth blend.
- Pour custard uniformly over bread, ensuring complete saturation. Let the mixture rest 20-30 minutes, allowing bread to absorb the rich liquid.
- Slide the dish into the preheated oven, baking 40-45 minutes until the surface transforms into a golden-brown landscape and a knife emerges clean when inserted.
- Meanwhile, construct the decadent sauce by combining milk, cream, brown sugar, and butter in a saucepan. Heat until sugar dissolves and mixture steams (5-7 minutes).
- Create a cornstarch slurry using water or bourbon, then slowly integrate into the steaming liquid. Continuously stir until sauce reaches a luxurious, velvety consistency (2-3 minutes).
- Finalize the sauce by removing from heat, introducing vanilla and a whisper of salt for enhanced depth of flavor.
Notes
- Select day-old bread for better absorption and a more structured pudding texture, preventing sogginess.
- Mix different bread types like brioche, challah, or French bread to add complex flavor and interesting texture variations.
- Add optional mix-ins like raisins, chocolate chips, or chopped nuts during the resting phase for extra excitement and personal touch.
- Avoid overmixing the custard to prevent a tough, rubbery pudding; gently fold ingredients until just combined for a silky, tender result.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 447 kcal
- Sugar: 36 g
- Sodium: 165 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 130 mg