Classic New Orleans Bread Pudding with Rum Sauce
Indulge in the rich, comforting flavors of Classic New Orleans Bread Pudding, a beloved dessert that embodies the spirit and culture of the Crescent City. This recipe features a delightful fusion of stale New Orleans French bread soaked in a creamy custard infused with cinnamon, nutmeg, and pure vanilla. The addition of rum-soaked raisins and diced apples elevates this cherished classic, making it an irresistible treat. Perfect for family gatherings and special occasions, this bread pudding is best enjoyed warm, drizzled with Frank’s Rum Walnut Sauce, and garnished with a sprinkle of cinnamon—a true taste of New Orleans that will transport your palate to the heart of the Big Easy.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butter
1 tablespoon (for greasing the baking pan)
Stale New Orleans French bread
1 loaf (cut into 2-inch cubes)
Eggs
6 (beaten well)
Granulated sugar
1 1/4 cups (none)
Pure vanilla extract
2 tablespoons (none)
Ground cinnamon
2 tablespoons (none)
Nutmeg
1/4 teaspoon (none)
Whole milk
5 cups (scalded)
Whipping cream
1 cup (none)
Butter
1/2 cup (melted)
Rum-soaked raisins
2 cups (soaked in rum)
Rome apple
1 large (peeled and diced (or substitute with Fuji apple))
Instructions
1
Preheat your oven to 325°F (165°C). Grease an 11 x 14-inch Pyrex baking pan with 1 tablespoon of butter.
2
Cut the stale French bread into 2-inch cubes and evenly distribute them in the prepared pan.
3
In a large mixing bowl, combine the beaten eggs and granulated sugar. Whisk together until smooth and well blended.
4
Add the vanilla extract, ground cinnamon, and nutmeg to the egg mixture. Whisk until fully incorporated.
5
Scald the whole milk in a deep saucepan over low heat, stirring constantly until tiny bubbles form around the edges; do not let it boil. Remove from heat and stir until bubbling stops.
6
Slowly pour the scalded milk into the egg mixture, whisking continuously to prevent curdling. Then add the whipping cream and melted butter, mixing until everything is well combined.
7
Pour the custard mixture over the bread cubes, ensuring that all pieces are saturated. Gently use your fingers to press the bread down and allow it to soak in the custard until fluffy and moist.
8
Evenly distribute the rum-soaked raisins and diced apples over the soaked bread, gently pushing them into the mixture.
9
Sprinkle a little extra cinnamon over the top for added flavor. Bake in the preheated oven for about 60 minutes, or until the pudding is a deep honey brown and a toothpick inserted into the center comes out clean.
10
Allow to cool slightly before serving. Drizzle with Frank's Rum Walnut Sauce and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic New Orleans Bread Pudding?
Classic New Orleans Bread Pudding is a traditional Crescent City dessert featuring stale French bread soaked in a creamy custard infused with cinnamon, nutmeg, vanilla, rum-soaked raisins, and diced apples.
What kind of bread is best for this recipe?
The recipe specifically calls for one loaf of stale New Orleans French bread cut into 2-inch cubes.
At what temperature should I preheat my oven?
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
What size baking pan is required?
You should use an 11 x 14-inch Pyrex baking pan.
How do I prepare the baking pan?
Grease the 11 x 14-inch Pyrex baking pan with 1 tablespoon of butter before adding the bread cubes.
How many eggs are used in the custard?
The custard requires 6 large eggs, which should be beaten well before mixing.
How much sugar is needed for the bread pudding?
The recipe requires 1 1/4 cups of granulated sugar.
What spices provide the flavor in this dish?
The primary spices used are 2 tablespoons of ground cinnamon and 1/4 teaspoon of nutmeg.
How much vanilla extract should I use?
The recipe calls for 2 tablespoons of pure vanilla extract.
What is the process for scalding the milk?
Scald 5 cups of whole milk in a deep saucepan over low heat, stirring constantly until tiny bubbles form around the edges, then remove from heat before it boils.
Can I let the milk boil while scalding?
No, you should not let the milk boil; remove it from the heat as soon as tiny bubbles form around the edges.
How do I prevent the eggs from curdling when adding the milk?
Slowly pour the scalded milk into the egg mixture while whisking continuously to prevent curdling.
Does this recipe use heavy cream?
Yes, the recipe uses 1 cup of whipping cream as part of the custard base.
How much melted butter is added to the custard?
In addition to the butter used for greasing, 1/2 cup of melted butter is mixed into the custard.
How do I ensure the bread is properly saturated?
After pouring the custard over the bread cubes, gently use your fingers to press the bread down to allow it to soak until it is fluffy and moist.
How many raisins are included and how are they prepared?
The recipe uses 2 cups of raisins that have been soaked in rum.
What type of apple is recommended?
The recipe suggests one large Rome apple, peeled and diced.
Is there a substitute for Rome apples?
Yes, you can substitute the Rome apple with a Fuji apple.
When should I add the raisins and apples?
Distribute the rum-soaked raisins and diced apples evenly over the soaked bread and gently push them into the mixture before baking.
Should I add any topping before putting the pan in the oven?
Yes, sprinkle a little extra cinnamon over the top of the mixture before baking for added flavor.
How long does the bread pudding take to bake?
The bread pudding typically bakes for about 60 minutes.
How can I tell when the bread pudding is finished baking?
It is done when the pudding is a deep honey brown and a toothpick inserted into the center comes out clean.
What color should the finished bread pudding be?
The finished dessert should be a deep honey brown color.
How should the pudding be served?
It is best served warm, drizzled with Frank’s Rum Walnut Sauce and garnished with a sprinkle of cinnamon.
What kind of sauce goes with this recipe?
The recipe is specifically designed to be served with Frank’s Rum Walnut Sauce.
Is this a good recipe for holidays?
Yes, it is tagged as a holiday treat and is perfect for family gatherings and special occasions.
What is the texture of the bread once it has soaked?
The bread becomes fluffy and moist once it has properly absorbed the custard mixture.
How many ingredients are in this recipe?
There are 12 main ingredients in this recipe, including bread, dairy, eggs, spices, and fruit.
What flavor profile can I expect from this dessert?
Expect a rich, comforting flavor profile featuring warm cinnamon, nutmeg, sweet vanilla, and a hint of rum from the raisins.
Is this an easy recipe to follow?
Yes, the recipe is categorized as an 'easy recipe' and is suitable for those wanting a classic New Orleans dessert.