New Orleans Bread Pudding is a classic dessert that has stood the test of time, beloved for its comforting flavors and rich history. Rooted in the culinary traditions of the vibrant city of New Orleans, this delectable treat showcases the perfect blend of French, Spanish, and Creole influences. Its origins can be traced back to the 18th century when French settlers brought their love for custard-based desserts to the region. Over the years, the recipe has evolved, incorporating local ingredients and techniques, resulting in a uniquely New Orleans twist on this timeless comfort food.

The history of New Orleans Bread Pudding can be tied to the city’s French heritage. French settlers, known for their culinary expertise, introduced their love for puddings and custards to the region. The basic concept of bread soaked in a mixture of milk, eggs, and sugar has been a part of European cuisine for centuries.

In New Orleans, bread pudding quickly became a staple dessert, gaining popularity among locals and visitors alike. The recipe was not only a delicious way to use stale bread but also showcased the region’s abundant ingredients, such as cinnamon, nutmeg, and rich dairy products. The city’s multicultural influences also played a significant role in shaping the flavors of New Orleans Bread Pudding.

Creole and Spanish influences brought new dimensions to the dish, adding ingredients like vanilla, raisins, and pecans, which are now considered classic components of the recipe. The use of local spirits such as bourbon and rum, common in New Orleans cuisine, also found their way into the dessert, enhancing its depth of flavor and providing a delightful kick.

New Orleans Bread Pudding has become a beloved dessert associated with the city’s iconic restaurants, where it often features prominently on menus. It has gained recognition beyond the region, making its way into cookbooks, food blogs, and home kitchens around the world. The combination of its rich history, unique flavors, and warm, comforting texture has made it a timeless favorite.

PREP: 35 MIN.

BAKE: 35 MIN.

MAKES: 12 SERVINGS

INGREDIENTS

• 8 cups stale French bread, cubed
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup raisins
• ½ cup chopped pecans
• ¼ cup bourbon or dark rum
• Butter, for greasing the baking dish
• Powdered sugar, for dusting (optional)

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a large bowl, combine the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg. Whisk until well blended.
3. Add the cubed bread to the mixture, pressing down gently to ensure all the bread is soaked. Let it sit for about 10 minutes, allowing the bread to absorb the custard.
4. Sprinkle the raisins and chopped pecans over the soaked bread. Pour in the bourbon or dark rum and gently fold everything together.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the center is set.
7. Remove from the oven and let it cool for a few minutes. If desired, dust with powdered sugar before serving.
8. Slice and serve the New Orleans Bread Pudding warm, either on its own or with a dollop of whipped cream or a drizzle of caramel sauce.

Enjoy this delightful New Orleans Bread Pudding, savoring the rich flavors and embracing the history and cultural heritage it represents.