New Orleans Bread Pudding Caramel

The first time I had bread pudding in New Orleans, it was at this tiny hole-in-the-wall restaurant where the server called everyone "baby" and the smell of caramel wrapped around you like a warm blanket when you walked through the door. I watched three generations of one family sharing plates of this golden, custardy goodness, and I knew I had to recreate that magic in my own kitchen. Now it's become my go-to comfort dessert, especially on rainy Sunday afternoons when I need something that feels like a hug from the inside out.

Last winter, my neighbor came over during a snowstorm and we devoured half the pan straight from the oven while watching old movies. She said it reminded her of her grandmother's kitchen in Baton Rouge, and honestly, that kind of connection is what cooking is all about. Since then, I've started making double batches because word gets around fast.

Ingredients

• Day old French bread: Stale soaks up the custard better than fresh, giving you that perfect bread pudding texture
• Whole milk and heavy cream: This combination creates the richest, most velvety custard base
• Large eggs: Room temperature eggs incorporate more evenly into the custard
• Granulated sugar: Sweetens the pudding while helping create that beautiful golden crust
• Vanilla extract: Use pure vanilla for the deepest, warmest flavor profile
• Ground cinnamon and nutmeg: These spices give it that classic Southern warmth
• Raisins: Plump little bursts of sweetness throughout every bite
• Unsalted butter melted: Buttering the dish prevents sticking and adds extra richness
• Pinch of salt: Enhances all the other flavors and prevents the pudding from tasting flat
• For caramel sauce sugar and water: These create the base of your amber caramel
• Butter cubed: Cold butter stops the caramel from cooking when added
• Heavy cream: Creates that silky pourable caramel sauce consistency

Instructions

Preheat your oven:

Get your oven to 350°F and butter a 9x13 inch baking dish thoroughly, getting into all the corners

Soak the bread:

Place bread cubes in a large bowl, pour milk and cream over them, and let them sit for 10 minutes until they've absorbed most of the liquid

Make the custard:

Whisk eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth, then whisk in melted butter until combined

Combine everything:

Pour custard over soaked bread, add raisins, and fold gently until every piece is coated in the mixture

Transfer and bake:

Spread mixture evenly in prepared dish and bake for 45 to 50 minutes until golden and set in the center

Start the caramel:

While pudding bakes, combine sugar and water in a medium saucepan and cook over medium heat without stirring

Finish the sauce:

Swirl until sugar dissolves and turns deep amber, then remove from heat and whisk in butter followed by cream

Serve warm:

Let pudding cool slightly, then drizzle generously with that luscious caramel sauce and enjoy

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This recipe has become my signature for family gatherings, and honestly, nothing beats watching people's faces light up when that first spoonful hits their taste buds. My nephew actually asked if I could make it for his birthday instead of cake, which I consider the ultimate compliment.

Making It Your Own

I love experimenting with different mix ins depending on the season or what I have on hand. Toasted pecans add a wonderful crunch, and sometimes I swap half the raisins for dried cranberries during the holidays for a festive twist.

Getting The Perfect Texture

The key is finding that sweet spot between too dry and too mushy. I learned to press the bread cubes gently into the custard mixture to ensure even absorption without compacting them too tightly, which gives you those lovely custardy pockets between the bread pieces.

Serving Suggestions That Wow

While this dessert is incredible on its own, I've discovered some serving combinations that take it over the top. A scoop of vanilla bean ice cream melting into warm bread pudding is pretty much perfection, and I once served it alongside bourbon whipped cream that had my guests scraping the plate.

• Try soaking raisins in warm bourbon for 15 minutes before adding them
• A dusting of powdered sugar right before serving looks elegant
• Leftovers reheat beautifully in the microwave for 30 seconds

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There's something so special about turning humble ingredients into something that brings people together and creates lasting memories around the table.

Common Recipe Questions

→ What bread works best for this pudding?

Day-old French bread with firm texture is ideal, as it soaks up custard without becoming mushy.

→ Can I substitute raisins with other fruits?

Yes, pecans, walnuts, or dried fruits can be used for varied texture and flavor.

→ How is the caramel sauce prepared?

Sugar is gently caramelized over heat, then combined with butter and cream for a smooth, rich sauce.

→ What baking dish size is recommended?

A 9x13-inch baking dish evenly fits the mixture ensuring proper cooking and browning.

→ How do I know when the bread pudding is done?

The pudding should be golden and set; a knife inserted in the center comes out clean.

→ Any tips for extra flavor?

Soaking raisins in bourbon before mixing adds a deeper, richer flavor profile.