Authentic New Orleans Bread Pudding

The scent of cinnamon and vanilla, mingled with the subtle tang of rum-soaked raisins, always transports me back to the French Quarter. I remember wandering through the humid New Orleans air, the sound of jazz spilling from open doorways, and the promise of a sweet treat at every corner. But the most vivid memory is the first time I tasted bread pudding – a warm, comforting slice of heaven that seemed to capture the very soul of the city. Every bite was like a warm hug, a sweet and spicy symphony that lingers long after the last morsel is gone. This recipe aims to recreate that magic.

Recipe Overview:

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 12-14
• Yield: One 11 x 14 inch pan
• Dietary Type: Not specified, contains dairy and eggs

Ingredients:

• 1 tablespoon butter
• 1 loaf stale New Orleans French bread
• 6 eggs, beaten well
• 1 1/4 cups granulated sugar
• 2 tablespoons pure vanilla extract
• 2 tablespoons ground cinnamon
• 1/4 teaspoon nutmeg
• 5 cups whole milk, scalded
• 1 cup whipping cream
• 1/2 cup butter, melted
• 2 cups rum-soaked raisins
• 1 large Rome apple, peeled and diced (or Fiji apple)

Equipment Needed:

• 11 x 14 inch Pyrex baking pan
• Large mixing bowl
• Piano wire whisk
• Saucepan
• Measuring cups and spoons
• Cutting board and knife

Instructions:

1. First, preheat your oven to 325 degrees F (160 degrees C). Generously grease an 11 x 14 inch Pyrex baking pan with the tablespoon of butter. This will prevent the bread pudding from sticking and ensure easy removal after baking.

2. Cut the stale French bread into 2”x2” squares. It is important that the bread is stale as it will soak up more of the custard. Place the bread squares evenly in the prepared baking pan.

3. In a large mixing bowl, prepare the egg custard. Using a piano wire whisk (a regular whisk will also work), cream together the 6 eggs and 1 1/4 cups granulated sugar until the mixture is smooth and pale yellow. This step incorporates air, which helps to create a light and airy bread pudding.

4. Whip in the 2 tablespoons pure vanilla extract, 2 tablespoons ground cinnamon, and 1/4 teaspoon nutmeg until everything is thoroughly incorporated into the custard. Ensure there are no lumps of cinnamon or nutmeg remaining.

5. Now, gently stir in the 5 cups scalded whole milk, 1 cup whipping cream, and 1/2 cup melted butter into the custard mixture. Make sure the milk has cooled slightly after scalding so that it does not cook the eggs.

6. At this point, pour the custard mixture evenly over the bread chunks in the baking pan. With clean hands, gently work the custard into the bread, ensuring that all the pieces are fully submerged and begin to soften. This is a crucial step for achieving the desired texture. Ideally, you want to allow the bread to truly “soak” into the custard for optimal results.

7. When the bread becomes “heavenly moist” and fluffy, evenly sprinkle the 2 cups rum-soaked raisins and 1 large diced apple (Rome or Fiji) over the bread mixture. Again, using your fingers, gently push the raisins and apple pieces down into the softened bread to ensure they are evenly distributed throughout the pudding.

8. Finally, sprinkle a little more cinnamon over the top of the bread pudding. This adds a touch of visual appeal and enhances the overall flavor.

9. Bake in the preheated 325-degree oven for about an hour, or until the pudding turns a rich honey brown color and a toothpick inserted into the center comes out clean. Keep a close eye on the bread pudding during the last 15 minutes of baking to prevent it from burning. If the top starts to brown too quickly, you can loosely tent it with foil.

Expert Tips & Tricks:

• Scalding the milk: There’s a certain way to “scald” milk. You pour it into a deep saucepan and heat the milk gently, stirring constantly. Don’t let it come to a boil and don’t let it burn! When you see tiny bubbles beginning to form around the edge of the pan, take the pan off the fire and stir the milk until the bubbling stops. Some food scientists say that because of pasteurization it’s no longer necessary (it was done originally to kill whatever bacteria might be in the milk). Other scientists, however, say it should still be done when doing baked goods. It helps create a smoother custard.
• Stale Bread is Key: Using truly stale bread is essential for the best texture. If your bread isn’t stale enough, you can dry it out in a low oven (around 200°F) for about an hour.
• Rum Raisin Boost: For an extra boozy kick, soak the raisins in dark rum overnight. Be sure to drain them well before adding them to the pudding.
• Custard Consistency: If the custard seems too thick, add a splash more milk or cream to thin it out.

Serving & Storage Suggestions:

Serve the bread pudding warm, either on its own or with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake the entire pudding in a preheated oven at 300°F until heated through. The bread pudding can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information:

Nutrient	Amount per Serving	% Daily Value
Calories	517.6 kcal	N/A
Calories from Fat	207g	40%
Total Fat	23.1 g	35%
Saturated Fat	13 g	64%
Cholesterol	166 mg	55%
Sodium	378 mg	15%
Total Carbohydrate	68.6 g	22%
Dietary Fiber	3.1 g	12%
Sugars	42.9 g	171%
Protein	11.1 g	22%

Variations & Substitutions:

• Bourbon Bread Pudding: Substitute the rum-soaked raisins with bourbon-soaked raisins for a different flavor profile.
• Chocolate Chip Bread Pudding: Add 1 cup of chocolate chips to the bread pudding mixture for a decadent twist.
• Nutty Bread Pudding: Include chopped pecans or walnuts for added texture and flavor.
• Dairy-Free Bread Pudding: Use almond milk or coconut milk instead of whole milk and whipping cream. Substitute the butter with a plant-based butter alternative.
• Spice it up: Add a pinch of cayenne pepper to the custard for a touch of heat.

FAQs (Frequently Asked Questions):

Q: Can I use different types of bread?
A: While French bread is traditional, you can use other types of bread such as challah or brioche. Just be sure the bread is stale so it absorbs the custard properly.

Q: How can I tell if the bread pudding is done?
A: The bread pudding is done when it turns a rich honey brown color and a toothpick inserted into the center comes out clean. The center should be set but still slightly moist.

Q: Can I make this bread pudding ahead of time?
A: Yes, you can assemble the bread pudding a day in advance and store it in the refrigerator. Bake it as directed when you’re ready to serve it.

Q: What if my bread pudding is too dry?
A: If your bread pudding is too dry, try adding a little more milk or cream to the custard mixture. You can also cover the baking pan with foil during the last part of baking to help retain moisture.

Q: Can I freeze bread pudding?
A: Yes, you can freeze baked bread pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts:

This authentic New Orleans bread pudding is more than just a dessert; it’s an experience. From the rich custard to the sweet rum-soaked raisins and the comforting aroma of cinnamon, every bite is a journey to the heart of the French Quarter. Don’t be intimidated by the process – with a little patience and these simple steps, you can create a truly unforgettable treat that will impress your family and friends. So, gather your ingredients, preheat your oven, and prepare to be transported to the vibrant streets of New Orleans! And if you are feeling extra adventurous, pair this delightful bread pudding with Frank’s Rum Walnut Sauce for an experience you will not soon forget.