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Classic New Orleans Bread Pudding

Classic New Orleans Bread Pudding is a rich, custardy dessert made with spiced cream-soaked bread cubes and baked to golden perfection, then served with a warm bourbon sauce for a decadent Southern treat.
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Ingredients
  

  • 1 loaf French bread
  • 3 cups heavy cream
  • 2 cups whole milk
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tso salt
  • 3 tbsp unsalted butter

Instructions
 

  • Set oven to 350°F (175°C) and butter or spray a 9x13-inch baking dish.
  • Add cubed French bread to a large bowl. In another bowl, whisk together milk, heavy cream, eggs, both sugars, vanilla, cinnamon, nutmeg, and salt until smooth.
  • Pour the custard over the bread. Gently fold to coat every piece. Let sit for 15–20 minutes so the bread soaks it up.
  • Stir in raisins, if using. Pour mixture into the prepared baking dish. Drizzle melted butter evenly over the top.
  • Bake for 45–50 minutes, until golden and set in the center. A knife should come out clean but the pudding should still be moist.
  • While it bakes, melt butter in a saucepan over medium heat. Whisk in cream and brown sugar until dissolved. Stir in bourbon and simmer for 2–3 minutes to thicken. Remove from heat and add vanilla.