New Orleans Bread Pudding Caramel

The first time I had New Orleans bread pudding was in a tiny jazz club in the French Quarter where the dessert cart rolled by and the smell alone stopped our conversation cold. That waiter let me in on a little secret about the caramel sauce being what makes it sing. Ive been tweaking this recipe ever since, trying to recapture that magic moment.

My grandmother used to make bread pudding whenever the bread bag got forgotten in the pantry, turning potential waste into the most anticipated dessert of the week. Now I keep a stash of dayold French bread in my freezer specifically for those moments when nothing but warm caramel and custard will do.

Ingredients

• 6 cups dayold French bread cubes: Using slightly stale bread is actually the secret to perfect texture because it soaks up all that custard without turning mushy
• 2 cups whole milk and 1 cup heavy cream: This combination creates that signature rich consistency that makes New Orleans bread pudding legendary
• 4 large eggs: These bind everything together into that silky custard texture we are after
• 1 cup granulated sugar: Sweetens the custard just enough to balance the savory notes
• 2 tsp vanilla extract: Do not skimp here because vanilla is what makes the pudding taste like a proper dessert
• 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg: These warm spices give the pudding that cozy depth
• 1/2 cup raisins: They plump up beautifully during baking and add little bursts of sweetness
• 3 tbsp unsalted butter melted: Brushing the baking dish with butter prevents sticking and adds flavor
• 1 cup granulated sugar: This becomes the base of your caramel sauce
• 1/4 cup water: Helps dissolve the sugar evenly as it transforms into caramel
• 4 tbsp unsalted butter cubed: Adding this to the hot caramel creates that silky smooth finish
• 1/2 cup heavy cream: This tempers the hot caramel and makes it pourable
• 1/2 tsp vanilla extract and pinch of salt: These round out the caramel sauce perfectly

Instructions

Get your oven ready:

Preheat that oven to 350°F and butter up a 9x13inch baking dish like you mean it

Soak the bread:

Toss those bread cubes with milk and cream in a large bowl then walk away for 10 minutes to let them get friendly

Whisk up the custard:

Beat together eggs sugar vanilla cinnamon nutmeg and salt then whisk in the melted butter until smooth

Combine everything:

Pour that custard over the soaked bread add those raisins and fold gently like you are tucking someone into bed

Bake until golden:

Spread the mixture in your prepared dish and bake for 45 to 50 minutes until the top is golden and a knife comes out clean

Work your caramel magic:

Combine sugar and water in a medium saucepan and cook over medium heat swirling occasionally until it turns deep amber

Finish the sauce:

Remove from heat whisk in the butter then slowly stream in the cream while whisking constantly until smooth

Serve it up:

Ladle warm pudding onto plates and drizzle that caramel sauce over it like you are decorating a masterpiece

Pin it

Last Christmas my sister-in-law took one bite and declared this the only dessert allowed at our holiday table from now on. Theres something about warm bread pudding that makes people lean back in their chairs and get quiet.

Make It Your Own

Swap those raisins for bourbon soaked raisins or toasted pecans if you want to fancy things up a bit. I have also thrown in chocolate chips when the mood strikes and nobody has ever complained about that decision.

Serving Suggestions

A scoop of vanilla ice cream melting into the warm puddling creates the most ridiculous temperature contrast you can imagine. This also holds up beautifully for brunch alongside some savory mains to balance things out.

Storage and Reheating

This actually tastes better the next day as the flavors settle in and the texture gets even more custard like. Keep it covered in the fridge and warm individual portions in the microwave for about 30 seconds.

• Store the caramel sauce separately in a jar and reheat gently in the microwave
• The bread pudding keeps for up to 4 days in the refrigerator
• Freeze individual portions wrapped tightly for up to 2 months

Pin it

There is nothing quite like standing at the stove watching sugar transform into amber caramel while the smell of baking pudding fills the kitchen. This is the kind of dessert that turns an ordinary Tuesday into something worth celebrating.

Recipe FAQs

→ What type of bread works best for this dish?

Day-old French bread cut into cubes absorbs the custard mixture nicely, providing the perfect texture.

→ Can I substitute raisins with other ingredients?

Yes, pecans or walnuts can replace raisins for added crunch and flavor.

→ How is the caramel sauce prepared?

The sauce is made by slowly caramelizing sugar and water, then whisking in butter, cream, vanilla, and salt for a silky finish.

→ Is it possible to prepare this dish ahead of time?

Yes, you can prepare the custard mixture in advance and bake just before serving to maintain freshness.

→ What temperature and time should this dish be baked?

Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes until golden and set.