New Orleans Bread Pudding
A rich and comforting New Orleans bread pudding featuring raisins, vanilla, and a custard soaked bread, perfect for cozy gatherings and reminiscent of classic Southern desserts.
Ingredients
Instructions
- Cube the day-old French bread and soak it in milk and half and half cream.
- Crush the soaked bread with hands until well mixed.
- Add eggs, sugar, vanilla, and raisins; stir well to combine.
- Pour melted margarine into the bottom of a thick baking pan.
- Pour the bread mixture into the pan and bake at 350°F until firm.
- Let the pudding cool after baking.
- Cube the cooled pudding and serve in individual dishes.
- Serve with hot Rum or Whiskey Sauce.
Tips & Substitutions
For a richer flavor, consider adding a splash of bourbon or rum to the mixture. If you don't have half and half, you can substitute with equal parts milk and cream. For a twist, try adding dark chocolate chips or pecans, which can enhance the texture and taste. Make sure to use day-old bread for the best results, as it absorbs the liquids better.
Serving Suggestions
Serve the bread pudding warm, drizzled with hot Rum or Whiskey Sauce for an indulgent touch. It pairs beautifully with vanilla ice cream or whipped cream for a delightful contrast. Consider serving alongside fresh berries or a light fruit salad for a refreshing balance. This dessert complements American recipes well, especially during festive occasions.
Storage & Reheating
To store leftovers, place the bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30-45 seconds. For a crispier texture, you can reheat in the oven at 350°F for about 10 minutes, covering with foil to prevent drying.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Bread Pudding contains roughly 1508 calories, with 13g protein, 157g carbohydrates, and 84g fat. It is an excellent source of vitamin C (98% of the Daily Value), dietary fiber (38% of the Daily Value), and protein (26% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 974mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of bread for this recipe?
Yes, you can substitute the French bread with challah or brioche for a richer flavor and texture. Just ensure the bread is a bit stale so it absorbs the liquids without becoming too mushy.
How can I make this recipe ahead of time?
You can prepare the bread pudding mixture a day in advance and store it in the refrigerator. Just pour it into the baking dish before baking. This allows the flavors to meld and makes it a convenient option for gatherings.
Can I add nuts or other fruits to the bread pudding?
Absolutely! Feel free to mix in nuts like walnuts or pecans for added crunch, or substitute white raisins with dried cranberries or chopped apples for different flavors. Just adjust the sugar slightly if using sweeter fruits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).