This Classic New Orleans Bread Pudding is not just a dessert; it’s a warm embrace on a chilly evening, a delightful way to use up stale bread, and a dish that embodies the spirit of Southern hospitality.
Ingredients
Scale:
8 cups day-old bread (French or challah recommended), cubed
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs
2 cups milk
2 teaspoons vanilla extract
1 cup raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
In a large bowl, combine the cubed bread, granulated sugar, brown sugar, cinnamon, and salt. Toss until evenly coated.
In a separate bowl, whisk together the eggs, milk, and vanilla extract until well blended.
Pour the egg mixture over the bread mixture, ensuring all pieces are soaked. Let it sit for about 10-15 minutes to absorb.
If using, fold in the raisins gently.
Transfer the mixture to the prepared baking dish, spreading evenly.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Allow to cool slightly before serving. Drizzle with homemade vanilla sauce for an extra touch of decadence.
