Classic New Orleans Bread Pudding
Ingredients:
1 large loaf French bread approximately 14 to 16 ounces
4 cups milk
3 eggs, lightly beaten
2 cups granulated sugar
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon ground cinnamon
1 cup raisins
3 tablespoons melted butter
Bourbon Sauce:
1/2 cup butter
1 cup granulated sugar
1 egg, lightly beaten
2 tablespoons bourbon whiskey, or to taste
Directions:
Prepare the Bread:
Tear or cut the French bread into 1-inch pieces and place them in a large bowl. Pour in the milk and let it soak, using your hands to crush the bread until well mixed.
Mix the Ingredients:
In a separate bowl, whisk together the eggs, sugar, vanilla, allspice, and cinnamon. Stir in the raisins, then combine this mixture with the soaked bread. Allow it to sit for 2 hours, stirring occasionally.
Preheat the Oven:
Preheat your oven to 350F 175C. Melt the butter and coat a 13×9-inch baking dish.
Bake the Pudding:
Pour the bread mixture into the prepared dish and bake uncovered for 45-50 minutes until set. Allow it to cool on a wire rack.
Make the Bourbon Sauce:
In a saucepan over medium heat, melt the butter. Stir in the sugar until completely dissolved and the mixture is smooth. Gradually add the beaten egg while continuously stirring to prevent scrambling. Cook for a few minutes until the sauce thickens slightly. Remove from heat and stir in the bourbon.
Tip: To prevent the egg from scrambling, add it gradually and keep stirring constantly. This ensures even heat distribution and avoids cooking the egg too quickly.
Prep Time: 15 minutes 2 hours soaking
Cooking Time: 50 minutes
Total Time: 3 hours 5 minutes
Calories: 560 kcal per serving
Servings: 8-10