- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Tear the French bread into large chunks and place it in the prepared baking dish.
- In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, salt, and melted butter.
- Pour the custard mixture evenly over the bread, pressing the bread down gently to make sure it soaks up the custard. If you’re using raisins or bourbon/rum, sprinkle them evenly over the top.
- Let the bread soak in the custard mixture for about 15 minutes, allowing the bread to fully absorb the liquid.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the pudding is set (a knife should come out clean when inserted into the center).
- While the pudding bakes, prepare the sauce. In a small saucepan over medium heat, melt the butter. Add the cream and brown sugar and whisk until smooth. Bring the mixture to a simmer and cook for about 3-5 minutes, allowing it to thicken slightly. Stir in the bourbon/rum (if using) and vanilla extract. Remove from heat.
- Once the bread pudding is done, remove it from the oven and let it cool for about 10 minutes. Serve warm, drizzling with the warm sauce over the top.
Serving and Storage Tips:
- Serve this classic New Orleans bread pudding warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream on top.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- You can freeze bread pudding for up to 1 month. Wrap it tightly in plastic wrap and foil, and bake it from frozen, adding a few extra minutes of cooking time.
Variants:
- Chocolate Bread Pudding: Add chocolate chips or chunks to the bread pudding mixture before baking for a rich, chocolatey twist.
- Bananas Foster Bread Pudding: For an added touch of New Orleans flair, incorporate sliced bananas and a splash of rum into the pudding before baking, then top it with a classic bananas foster sauce.
- Vegan Version: Swap the eggs and dairy for coconut milk, almond milk, and egg replacer to make a delicious dairy-free and egg-free version of this dessert.
FAQ:
1. Can I use fresh bread instead of stale bread? Stale bread works best in bread pudding as it absorbs the custard better. However, if you only have fresh bread, you can toast it lightly in the oven to dry it out before using it in the recipe.
2. Can I make this bread pudding in advance? Yes, you can prepare the bread pudding ahead of time. Assemble it up to the point of baking, cover it, and refrigerate it for up to 24 hours. When ready to bake, simply cook it in the preheated oven as directed.
3. Can I omit the raisins or alcohol? Of course! The raisins and alcohol are optional ingredients. You can leave them out or substitute with other dried fruits, nuts, or flavorings of your choice.
4. Is there a way to make the sauce without alcohol? Yes! Simply omit the bourbon or rum from the sauce and substitute with an extra teaspoon of vanilla extract or a splash of apple cider vinegar for tanginess.
