New Orleans Bread Pudding With Raspberries, Pecans, and White Godiva Liqueur

The scent of cinnamon and warm bread still vividly transports me back to a cozy Christmas morning in New Orleans. My grandmother, a true Southern matriarch, would always have a massive bread pudding bubbling away in the oven. The aroma would mingle with the scent of pine needles and create a uniquely comforting atmosphere. While her classic recipe was divine, I’ve always enjoyed adding a touch of modern decadence with the bright burst of raspberries, crunchy pecans, and a splash of luscious White Godiva liqueur. This version is a celebration of tradition and innovation, perfect for creating your own cherished memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yield: 1 loaf
• Dietary Type: Not Gluten-Free

Ingredients

• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• ½ cup melted unsalted butter
• 2 cups whole milk
• ½ cup chopped pecans
• 5 cups stale French bread cubes (crust included)
• ½ cup frozen raspberries (or fresh)

Sauce

• ¼ cup butter
• 1 cup sugar
• 1 cup half-and-half
• ½ cup Godiva white chocolate liqueur

Garnish

• Whipped cream (to garnish)
• Fresh mint leaves (to garnish)

Equipment Needed

• Large mixing bowl
• Electric mixer
• Loaf pan
• Saucepan
• Whisk
• Measuring cups and spoons

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a standard loaf pan.

2. In a large bowl, using an electric mixer, beat the eggs for about three minutes until light and slightly frothy.

3. Add the sugar, vanilla extract, nutmeg, and cinnamon to the bowl. Beat everything together for another two minutes until well combined.

4. Gradually beat in the melted butter and milk. Continue beating for three minutes, then add the chopped pecans and beat to combine.

5. Place the stale French bread cubes into the prepared greased loaf pan. Ensure you use French bread only, not regular white bread, and leave the crust on the cubed bread as this contributes to the bread pudding’s texture and structure.

6. Gently add the frozen raspberries (or fresh) to the bread cubes in the pan. Carefully toss the raspberries and bread together, being mindful to keep the raspberries as intact as possible.

7. Pour the egg mixture evenly over the bread and raspberries. Toss gently to ensure all the bread cubes are thoroughly soaked in the liquid.

8. Let the mixture sit at room temperature until you see only a narrow bead of liquid around the edges of the pan. This soaking process usually takes about 45 minutes and allows the bread to fully absorb the custard base.

9. Gently pat the bread down into the liquid to encourage even soaking.

10. Place the loaf pan in the preheated 350-degree oven and bake for 45 minutes, or until the bread pudding is lightly browned and puffy. A toothpick inserted into the center should come out relatively clean, although it’s normal for it to have a few moist crumbs clinging to it. Remember that the bread pudding will fall slightly as it cools.

11. While the bread pudding is baking, prepare the sauce. In a saucepan, combine the butter, sugar, and half-and-half.

12. Bring the mixture to a rapid boil over medium heat, stirring constantly to prevent scorching. Once boiling, reduce the heat to low and continue to cook at a slow boil for 3 minutes, stirring occasionally.

13. Remove the saucepan from the stovetop and let the sauce cool for 5 minutes.

14. Stir in the White Godiva Chocolate Liqueur into the sauce until fully incorporated. The liqueur adds a wonderful depth of flavor and a touch of indulgence.

15. Once the bread pudding has cooled slightly, cut it into portions. To serve, place a 4-ounce scoop of bread pudding into a martini glass or a small bowl.

16. Top each serving with approximately ¼ cup of the prepared sauce.

17. Garnish with a dollop of whipped cream, a sprig of fresh mint, and a fresh raspberry for a beautiful presentation.

Expert Tips & Tricks

• For a deeper, more complex flavor, try using brioche or challah bread instead of French bread.
• If you don’t have White Godiva liqueur, you can substitute it with a vanilla extract or a different flavored liqueur, such as Frangelico (hazelnut) or Amaretto (almond).
• To prevent the bread pudding from browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
• Make-ahead Tip: The bread pudding can be assembled a day in advance. Simply prepare the bread and custard mixture, pour it into the pan, cover it tightly with plastic wrap, and refrigerate it overnight. Bake as directed the next day, adding a few extra minutes to the baking time if needed.
• If the bread pudding seems too dry after baking, drizzle a little extra sauce over it before serving.

Serving & Storage Suggestions

Serve the New Orleans Bread Pudding warm, ideally shortly after baking, to enjoy its soft, custard-like texture. The sauce should also be served warm, allowing it to soak into the bread pudding and create a delectable, gooey treat.

Leftover bread pudding can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions for 30-60 seconds, or warm the entire loaf in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for 10-15 minutes, or until heated through. The sauce can be reheated gently in a saucepan over low heat or in the microwave in short intervals, stirring occasionally. While freezing is not generally recommended, you can freeze the cooked bread pudding for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	905 kcal	N/A
Total Fat	33.9g	52%
Saturated Fat	16.2g	81%
Cholesterol	142.4mg	47%
Sodium	969.1mg	40%
Total Carbohydrate	133.2g	44%
Dietary Fiber	5.8g	23%
Sugars	57.5g	N/A
Protein	18.6g	37%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Boozy Bread Pudding: Instead of White Godiva, try using Bourbon, Rum, or Irish Cream Liqueur for a different flavor profile.
• Fruit Variations: Substitute raspberries with other fruits like blueberries, strawberries, or peaches for a seasonal twist.
• Nut-Free: Omit the pecans or substitute with sunflower seeds or pumpkin seeds for a nut-free option.
• Spiced Bread Pudding: Add a pinch of ground cloves or cardamom to the custard mixture for a warmer, spicier flavor.
• Chocolate Chip Bread Pudding: Stir in ½ cup of chocolate chips (dark, milk, or white) for an extra decadent treat.

FAQs (Frequently Asked Questions)

Q: Can I use day-old bread instead of stale bread?
A: Yes, day-old bread works well. Just leave it uncovered for a few hours to dry out slightly before using it in the recipe.

Q: Can I make this bread pudding without the liqueur?
A: Absolutely! Simply omit the liqueur from the sauce or substitute it with an equal amount of milk or cream for a non-alcoholic version.

Q: How do I know when the bread pudding is done?
A: The bread pudding is done when it’s lightly browned and puffy, and a toothpick inserted into the center comes out with a few moist crumbs clinging to it.

Q: Can I use a different type of milk?
A: Yes, you can substitute whole milk with 2% milk, almond milk, or soy milk, although the texture and flavor may be slightly different.

Q: Why does the bread pudding fall after baking?
A: It’s normal for bread pudding to fall slightly as it cools. This is due to the steam escaping from the pudding.

Final Thoughts

This New Orleans Bread Pudding with Raspberries, Pecans, and White Godiva Liqueur is a delightful and decadent dessert that’s sure to impress. Don’t be afraid to experiment with different flavors and ingredients to create your own unique version. Whether you’re serving it for a special occasion or simply want to indulge in a comforting treat, this bread pudding is guaranteed to be a crowd-pleaser. I encourage you to give this recipe a try and share your feedback. Pair it with a scoop of vanilla ice cream or a cup of strong coffee for the ultimate dessert experience. Bon appétit!