New Orleans Bread Pudding Vanilla (Printable Version)
Southern-style custardy bread pudding with raisins, pecans, and a rich vanilla sauce.
# What You 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 - Combine the bread cubes, milk, and cream in a large bowl. Let soak for 10 minutes, stirring occasionally to fully absorb the liquid.
03 - Whisk together eggs, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt in a separate bowl until well combined.
04 - Pour the egg mixture over the soaked bread. Add raisins and pecans; mix gently until evenly distributed throughout the mixture.
05 - Transfer the mixture to the prepared baking dish, spreading it evenly to ensure uniform cooking.
06 - Bake for 50 to 60 minutes, or until golden brown and set in the center. Remove from oven and let 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 for 2 to 3 minutes.
09 - Remove from heat and stir in vanilla extract until fully incorporated.
10 - Spoon warm bread pudding into bowls and drizzle generously with vanilla sauce. Serve immediately while warm.
# Expert Tips:
01 -
- The contrast between custardy soft bread and those golden crispy edges creates something magical in every spoonful
- That homemade vanilla sauce transforms the whole dish into something restaurant worthy but actually simple to make
02 -
- Do not rush the soaking step because bread that has not fully absorbed the liquid will bake up dry and disappointing
- The sauce continues thickening off the heat so pull it a minute before you think it is done
03 -
- Cubette the bread into uniform pieces so everything bakes evenly
- Let the pudding rest for 10 minutes after baking to set up slightly