Create the Ultimate New Orleans-Style Bread Pudding Recipe

A Tale of Two Puddings

Bread pudding is a dessert with many variations, each with its own unique twist. My first trip to New Orleans was an eye-opener, revealing that not all bread puddings are created equal. While my grandmother's version, a classic British-inspired bread and butter pudding, remains a favorite, the New Orleans-style bread pudding offers a delightful alternative.

British Bread and Butter Pudding

My grandmother's bread and butter pudding is a traditional British dessert. It involves layering cubed bread in a pan and covering it with an egg mixture to create a custard. When baked, the bread forms a crust-like topping, reminiscent of French toast, while the egg mixture turns into a rich custard at the bottom. She added her secret spices, giving it a sweet nutmeg flavor that was simply divine.

New Orleans Bread Pudding

In contrast, New Orleans bread pudding is more like a moist cake, served warm with a delectable vanilla, whiskey, or rum sauce. The aroma is heavenly, and it's a must-try dessert if you ever visit New Orleans. This version uses stale French bread, which is key to achieving the perfect texture.

The Ultimate New Orleans-Style Bread Pudding Recipe

This recipe, a specialty of my New Orleans sister-in-law, is a hit at holidays, parties, and special occasions. The secret lies in using stale French bread, preferably the long, narrow loaves. No matter the size of the pan, it’s always empty by the end of our family gatherings!

Ingredients

• 6-8 cups stale bread, broken into cubes
• 1 can evaporated milk
• 2 cups sugar
• 8 tablespoons butter, melted
• 3 eggs
• 2 tablespoons vanilla extract
• 1 large can fruit cocktail, drained
• 3/4 can condensed milk
• 1 teaspoon nutmeg
• 1 cup raisins

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the evaporated milk, condensed milk, melted butter, eggs, vanilla extract, sugar, and nutmeg.
3. Fold in the bread cubes and stir until the mixture is very moist.
4. Add the drained fruit cocktail and raisins, mixing well.
5. Pour the mixture into a 9x13-inch baking pan.
6. Bake for approximately 1 hour or until the top is golden brown.
7. Serve warm with a whiskey sauce.

Variations

Feel free to customize this recipe by leaving out the raisins or adding other fruits like blueberries, peaches, or apples.

Interesting Facts and Stats

• Bread Pudding Origins: Bread pudding dates back to the 11th century, originally a way to use up stale bread. It has since evolved into a beloved dessert in many cultures.
• New Orleans Influence: The New Orleans version often includes a whiskey sauce, a nod to the city's rich culinary traditions.
• Popularity: According to a survey by Statista, bread pudding ranks among the top 10 favorite desserts in the United States.

Conclusion

While my grandmother's bread and butter pudding holds a special place in my heart, the New Orleans-style bread pudding is a culinary delight that stands on its own. With its moist, cake-like consistency and rich flavors, it's no wonder this dessert is a favorite at family gatherings and special occasions. Try this recipe and experience the magic of New Orleans in your own kitchen!

For more on the history and variations of bread pudding, check out Food Network's guide and Epicurious' article.

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