New Orleans Bread Pudding(With Custard Sauce)
A rich, custard-soaked bread pudding with sweet raisins and a buttery sauce, perfect for comforting desserts or family gatherings, especially using stale bread for best flavor.
Ingredients
Instructions
- If the bread is not sufficiently stale, sprinkle it with water and place in the oven for a few minutes to dry out.
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the milk, eggs, sugar, and vanilla extract until well combined.
- Cut the stale bread into slices or cubes and place in a greased baking dish.
- Pour the custard mixture over the bread, ensuring all pieces are soaked.
- Sprinkle the seedless raisins evenly over the top.
- Cut the butter into small pieces and dot over the pudding.
- Bake in the preheated oven for about 45 minutes, or until the custard is set and the top is golden brown.
- Serve warm with custard sauce or your preferred topping.
Tips & Substitutions
For optimal flavor, use a mix of different types of stale bread like brioche or challah. If you don’t have raisins, try substituting them with chocolate chips or chopped nuts for added texture. To enhance the custard, consider adding a pinch of nutmeg or cinnamon. If you're pressed for time, you can use store-bought custard instead of making it from scratch.
Serving Suggestions
This bread pudding pairs beautifully with a warm custard sauce drizzled over the top. For a delightful twist, serve it alongside a scoop of vanilla ice cream or whipped cream. It also complements a cup of coffee or tea, making it a great dessert for brunch or a cozy evening treat.
Storage & Reheating
Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-60 seconds or in the oven at 350°F (175°C) until warmed through. You can also serve it cold for a different texture.
Nutrition & Diet Analysis (per serving)
Each serving of New Orleans Bread Pudding(With Custard Sauce) contains roughly 734 calories, with 9g protein, 113g carbohydrates, and 23g fat. It is an excellent source of vitamin C (54% of the Daily Value), calcium (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and potassium. It also contributes 6g of dietary fiber toward your daily target.
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 make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance. Just cover it and refrigerate it overnight. When you're ready to bake, let it sit at room temperature for a bit before placing it in the oven. This allows the bread to soak up the custard mixture thoroughly.
What can I substitute for milk in this recipe?
You can use almond milk, coconut milk, or any other non-dairy milk as a substitute for regular milk. Keep in mind that this may slightly alter the flavor but will still yield a delicious bread pudding. For a richer texture, consider using half-and-half or heavy cream.
How do I know when the bread pudding is done baking?
The bread pudding is ready when the custard is set, and a knife inserted in the center comes out clean. The top should be golden brown and slightly puffed. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking.
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).