New Orleans Bread Pudding Vanilla (Printable)
A classic Southern dessert with custardy bread, raisins, pecans, and rich vanilla sauce.
# What You’ll Need:
→ Bread Pudding
01 - 6 cups day-old French bread, cut into 1-inch cubes
02 - 2 cups whole milk
03 - 1 cup heavy cream
04 - 4 large eggs
05 - 1 cup granulated sugar
06 - 1/2 cup unsalted butter, melted
07 - 1/2 cup raisins
08 - 1/2 cup chopped pecans
09 - 2 tsp pure vanilla extract
10 - 1 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - Pinch of salt
→ Vanilla Sauce
13 - 1 cup whole milk
14 - 1/2 cup heavy cream
15 - 1/2 cup granulated sugar
16 - 2 tbsp unsalted butter
17 - 1 tbsp cornstarch
18 - 2 tbsp water
19 - 1 tbsp pure vanilla extract
20 - Pinch of salt
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, combine the bread cubes, milk, and cream. Let soak for 10 minutes, stirring occasionally to fully absorb the liquid.
03 - In a separate bowl, whisk together eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt until well combined.
04 - Pour the egg mixture over the soaked bread. Add raisins and pecans; mix gently until evenly distributed throughout.
05 - Transfer the mixture to the prepared baking dish, spreading evenly to ensure uniform cooking.
06 - Bake for 50–60 minutes, or until golden brown and set in the center. Remove from oven and allow to cool slightly while preparing the sauce.
07 - While the pudding bakes, combine milk, cream, sugar, butter, and salt in a saucepan over medium heat. Heat until steaming but not boiling.
08 - Dissolve cornstarch in water in a small bowl. Slowly whisk into the hot milk mixture and cook, stirring constantly, until the sauce thickens (about 2–3 minutes).
09 - Remove from heat and stir in vanilla extract. Keep warm until ready to serve.
10 - Spoon warm bread pudding into bowls and drizzle generously with vanilla sauce. Serve immediately.
# Expert Tips:
01 -
- The contrast between the crisp, golden top and that impossibly soft custard center is pure comfort
- That vanilla sauce transforms everything into something restaurant-worthy
02 -
- The center should still have a slight jiggle when you remove it from the oven. It continues to set as it cools.
- Refrigerate leftovers and reheat gently in the microwave. The sauce thickens when cold and needs to be whisked while warming.
03 -
- Place the baking dish on a rimmed baking sheet. The custard can sometimes bubble over during baking, and the caught mess is easier than scrubbing the oven bottom.
- Grate fresh nutmeg over the pudding right before serving. The aroma hits you before you even take a bite.