New Orleans Bread Pudding Vanilla

The air in my grandmother"s kitchen always carried this particular warmth when she pulled bread pudding from the oven. It wasn"t just the sweetness. It was how something so humble could become the kind of dessert that makes people pause mid-conversation.

I once made this for a Mardi Gras party and watched three grown men practically hover over the baking dish. The bourbon from the soaked raisins had filled the whole apartment. Someone actually asked if there was any left for breakfast the next morning.

Ingredients

• Day-old French bread: Stale bread soaks up the custard without turning mushy. I buy a loaf and let it sit on the counter for 24 hours.
• Whole milk and heavy cream: This ratio creates that signature Southern richness without being too heavy.
• Raisins: Soak them in bourbon or dark rum for at least an hour. The plumped, boozy fruit pockets are worth the extra step.
• Pecans: Toast them lightly in a dry pan before adding. Their natural sweetness comes alive with a little heat.
• Cornstarch: This is the secret to a vanilla sauce that coats the back of a spoon perfectly without being too thick.

Instructions

Prep and soak:

Cut the bread into rough cubes. Toss them with milk and cream in a large bowl. Let them sit for about 10 minutes until the bread has softened and absorbed most of the liquid, giving it an occasional gentle stir.

Whisk the custard:

In another bowl, beat the eggs and sugar until pale yellow. Whisk in the melted butter, vanilla, cinnamon, nutmeg, and salt until the mixture is smooth and well combined.

Combine everything:

Pour the egg mixture over the soaked bread. Add the soaked raisins and toasted pecans. Fold everything together carefully so the bread doesn"t break apart.

Bake until golden:

Spread the mixture into a buttered 9x13-inch dish. Bake at 350°F for 50 to 60 minutes until the top is a deep golden brown and the center is set.

Make the vanilla sauce:

While the pudding bakes, heat milk, cream, sugar, butter, and salt in a saucepan over medium heat until steaming. Whisk together cornstarch and water until smooth, then stir it into the hot milk. Cook for 2 to 3 minutes, stirring constantly until thickened. Remove from heat and stir in the vanilla.

Serve warm:

Scoop the warm pudding into bowls and drizzle generously with the vanilla sauce. The sauce should be warm and slightly thick, coating the spoon as you pour.

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My neighbor texted me at 10 PM the first time I made this for her. She was standing in her kitchen eating cold leftovers with a fork, straight from the container. Some desserts are just worth it.

Making It Your Own

The beauty of bread pudding is how it adapts to whatever you have on hand. I"ve swapped in brioche for an even richer version, used challah when I wanted something lighter, and even mixed in chocolate chips once when bourbon wasn"t enough indulgence.

The Vanilla Sauce Secret

A splash of heavy cream in the sauce makes all the difference. It gives the sauce that luxurious mouthfeel you find in restaurants. I"ve also learned to add the vanilla extract off the heat. Cooking it dulls those floral top notes that make homemade sauce special.

Perfect Pairings

A strong cup of coffee cuts through the sweetness. In New Orleans, they"d serve this alongside a chicory coffee or a small glass of bourbon. That contrast between the hot, spiced pudding and something bitter or sharp is what makes the dessert feel complete rather than cloying.

• Let the pudding rest for at least 15 minutes before serving
• The sauce can be made ahead and gently reheated
• This dessert actually tastes better the second day as the flavors deepen

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There"s something deeply satisfying about turning leftover bread into a dessert that makes people close their eyes after the first bite.

Recipe Questions

→ What type of bread works best for this dish?

Day-old French bread cut into cubes is ideal, as it soaks up the custard mixture without becoming too soggy.

→ Can I substitute pecans in the pudding?

Yes, walnuts can be used, or pecans can be omitted for a nut-free version without sacrificing flavor.

→ How is the vanilla sauce thickened?

It’s thickened by whisking cornstarch dissolved in water into heated milk, cream, sugar, and butter until smooth.

→ What spices enhance the flavor of the pudding?

Ground cinnamon and nutmeg provide warm, aromatic notes that complement the creamy custard base.

→ How should leftovers be stored and served?

Store cooled portions in the refrigerator and gently reheat before serving to maintain creamy texture and flavor.