{"id":301523,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/new-orleans-bread-pudding\/"},"modified":"2024-10-07T15:43:09","modified_gmt":"2024-10-07T20:43:09","slug":"new-orleans-bread-pudding","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-bread-pudding\/","title":{"rendered":"New Orleans Bread Pudding"},"content":{"rendered":"<p>New Orleans bread pudding is a rich and sweet way to use leftover bread. It comes together quickly, doesn&#8217;t require any special pastry skills and is great for those just learning to bake. Bread pudding is very common in Louisiana cuisine and has long been seen as an inexpensive dessert that allows you to have something sweet while being frugal.<\/p>\n<p>Bread pudding recipes have been around in the U.S. since colonial times, with the first known written recipe appearing in the 1700s and the first Louisiana version appearing in the 1800s. While you could use any day-old bread, French bread was the most commonly available in Louisiana when the recipe took hold, so it remains the typical type of bread used in New Orleans-style recipes. If you need a dessert that doesn&#8217;t require expensive ingredients, or if you&#8217;re determined not to let that old bread go to waste, make this recipe tonight.<\/p>\n<h2>New Orleans Bread Pudding Ingredients<\/h2>\n<ul>\n<li><strong>Raisins:<\/strong> These add bursts of sweetness that contrast very nicely with the egg and bread.<\/li>\n<li><strong>Brandy or unsweetened apple juice:<\/strong> You&#8217;ll need these to soak and rehydrate the raisins (key to making the raisin texture softer and juicier); they&#8217;ll also add a tangy flavor. Use apple juice if you plan to serve this to anyone who can&#8217;t or doesn&#8217;t want alcohol because the alcohol doesn&#8217;t completely burn off during baking.<\/li>\n<li><strong>Butter:<\/strong> Part of the butter is used to grease the baking dish, while the rest forms part of the liquid that softens the bread. It also adds a luscious buttery flavor to the pudding.<\/li>\n<li><strong>White sugar:<\/strong> You&#8217;ll sprinkle this over the butter you brushed in the baking dish to help the pudding release from the pan after baking. It also caramelizes slightly during baking and creates a delicious and slightly crunchy crust on the pudding.<\/li>\n<li><strong>Eggs:<\/strong> Beaten eggs bind everything together and allow the pudding to have more structure when baked.<\/li>\n<li><strong>Half-and-half:<\/strong> The fat in half-and-half cream creates a richer pudding than just milk, but it doesn&#8217;t add as much fat as heavy cream. It&#8217;s a good compromise between wanting that rich texture without going overboard on fat.<\/li>\n<li><strong>Brown sugar:<\/strong> Using brown sugar instead of white sugar adds sweetness and moisture because brown sugar still contains some molasses. The flavor is more prominent as well.<\/li>\n<li><strong>Vanilla extract:<\/strong> Vanilla adds a sort of smoothness to the overall flavor of the pudding.<\/li>\n<li><strong>Freshly ground nutmeg:<\/strong> A little freshly ground nutmeg adds interesting depth to any baked good.<\/li>\n<li><strong>Day-old French bread:<\/strong> French bread is the traditional type of bread to use in a New Orleans bread pudding recipe. You need day-old bread because that&#8217;s dry enough to soak up the wet ingredients and sauce without becoming irredeemably soggy.<\/li>\n<\/ul>\n<p><strong>Sauce:<\/strong><\/p>\n<ul>\n<li><strong>Brown sugar:<\/strong> This provides most of the substance of the sauce; the flavor of brown sugar stands out more than that of white sugar.<\/li>\n<li><strong>Cornstarch:<\/strong> This is your thickening agent.<\/li>\n<li><strong>Butter:<\/strong> Butter makes the sauce seem more silky and rich.<\/li>\n<li><strong>Vanilla extract:<\/strong> This is another flavor agent.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Soak the raisins and prepare the pans<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055097\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"raisins soaking in brandy.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Place the raisins, brandy or apple juice in a small saucepan and bring the brandy or juice to a boil. Take the pan off the heat and cover it. Brush 1 tablespoon of melted butter around a shallow 2-1\/2 quart baking dish and sprinkle white sugar all over the layer of butter. Set both the pan and dish aside.<\/p>\n<h3>Step 2: Mix the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055098\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"bread for New Orleans Bread Pudding\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Combine the eggs, half-and-half, vanilla, salt, brown sugar and nutmeg in a large bowl. Add the remaining melted butter and raisin\/liquid mixture. Gently stir the bread and let the mixture sit for about 10 to 15 minutes until the bread is soft.<\/p>\n<h3>Step 3: Bake the bread pudding base<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055099\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"New Orleans Bread Pudding in a baking dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the mixture to the prepared baking dish. Bake this uncovered for about 35 to 40 minutes. A knife inserted in the center should come out clean.<\/p>\n<h3>Step 4: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055100\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"New Orleans Bread Pudding sauce in sauce pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Combine brown sugar, cornstarch and salt in a small saucepan. Gradually mix in the water. Bring the sauce to a boil and keep stirring until the sauce thickens, about one to two minutes. Take the pan off the heat and stir in the butter and vanilla. Serve the sauce with the bread pudding.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Mix the water into the other ingredients very slowly, stirring constantly, to avoid making the cornstarch form lumps.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055101\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"adding sauce onto New Orleans Bread Pudding\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2>New Orleans Bread Pudding Variations<\/h2>\n<ul>\n<li><strong>Try using fresh bread that you&#8217;ve let dry out:<\/strong> You don&#8217;t need only day-old bread, although that is the best option. If all you have is fresh bread, cut it up three to four hours before baking and let it dry out on a tray on the counter.<\/li>\n<\/ul>\n<h2>How to Store New Orleans Bread Pudding<\/h2>\n<p>Store leftovers in the refrigerator in an airtight container for up to three days. Reheat individual servings in a pan over medium heat. Use a pat of butter to help crisp it up.<\/p>\n<h3>Can you make New Orleans bread pudding ahead of time?<\/h3>\n<p>You can make the unbaked bread mixture up to eight hours before you bake it; store it covered in the refrigerator. Let it warm up while you preheat the oven. It may need extra baking time, up to 10 to 15 minutes, so you&#8217;ll need to watch it closely to ensure it doesn&#8217;t end up undercooked or burnt. You can also make the whole baked pudding up to three days ahead of time, but you&#8217;ll have to reheat it serving by serving as above.<\/p>\n<h2>New Orleans Bread Pudding Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2055103\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_7.jpg?fit=700%2C1024\" alt=\"New Orleans Bread Pudding\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3>Shouldn&#8217;t there be bourbon or whiskey in the sauce?<\/h3>\n<p>Traditionally, there is some bourbon in the sauce. You can substitute bourbon for the vanilla extract in this recipe. Don&#8217;t make that substitution if you&#8217;re serving this to someone who can&#8217;t have alcohol.<\/p>\n<h3>Can you use organic white sugar instead of brown sugar?<\/h3>\n<p>Brown sugar has some molasses in it while conventional white sugar does not. Organic white sugar is made from organic cane juice that&#8217;s been dried but not fully refined like white sugar, so there&#8217;s still some molasses in it. However, it doesn&#8217;t have nearly the richness and moisture of brown sugar, which adds more flavor and moisture to the pudding recipe.<\/p>\n<h3>Doesn&#8217;t the alcohol in the soaked raisins bake off?<\/h3>\n<p>This recipe doesn&#8217;t bake long enough for the alcohol to fully disappear. The amount of alcohol in this recipe doesn&#8217;t seem like much, but it noticeably infuses the entire bread pudding. That&#8217;s a problem for anyone who has to avoid it for religious or health reasons. You&#8217;d need to cook alcohol for about three hours if not more, to make it burn away. Yes, some will burn off during those 35 to 40 minutes of baking, but not all of it. Please use apple juice if you or someone eating the pudding can&#8217;t have alcohol.<\/p>\n<h3>Can you leave out the raisins?<\/h3>\n<p>Raisins are one of those love-it-or-hate-it ingredients! You can leave out the raisins if you know no one wants them. In fact, many recipes for New Orleans bread pudding don&#8217;t contain them. They&#8217;re definitely an &#8220;if you like&#8221; option. Be aware that the pudding won&#8217;t have those little bursts of sweet fruit or tangy brandy\/juice when you take a bite.<\/p>\n<h3>Can you add dry raisins?<\/h3>\n<p>That&#8217;s not advised. Soaking the raisins rehydrates them and makes them very soft. After baking, they get even softer, and if you eat the pudding while it&#8217;s warm, the raisins can taste so juicy and sweet. Of course, if you don&#8217;t like raisins at all, leave them out.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This New Orleans bread pudding is a simple recipe that uses older bread and a few other ingredients you&#8217;ve likely already got. It&#8217;s rich, buttery, sweet and easy to make, and you can use non-alcoholic substitutes if you don&#8217;t want brandy.<\/p>\n","protected":false},"author":7061,"featured_media":2069472,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306491,306854,306849,305378,304423,304328,305271,306138,304288,305487,304430,304338,304515,303966,304408,304368,303887,306848,304268,304458,305374,304558,306446,324623,304016,304005,304150,303883],"categories-v2":[308500,310461,309438,312428,309608,309605,309386,308821,308984,308481,309216,311910,259620,310796,308830,308992,308880,308495,308813,308745,308478,309603,259483,308865,309381,308910,312423,309177,308579,308549,309434,308476],"coauthors":[343419],"recommended_recipes":[{"post_title":"Banana Bread 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Bread Pudding","post_link":"\/recipes\/southern-bread-pudding\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3600_CX1408C49C.jpg"},{"post_title":"Pumpkin Cranberry Bread Pudding","post_link":"\/recipes\/pumpkin-cranberry-bread-pudding\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pumpkin-Cranberry-Bread-Pudding_EXPS_THCA17_49355_D03_17_3b.jpg"},{"post_title":"Pioneer Bread Pudding","post_link":"\/recipes\/pioneer-bread-pudding\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_40551_KristinaVanni_8.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-bread-pudding\/","name":"New Orleans Bread Pudding","datePublished":"2018-01-01","dateModified":"2024-10-07","prepTime":"PT35M","cookTime":"PT35M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_40551_KristinaVanni_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This New Orleans bread pudding is a simple recipe that uses older bread and a few other ingredients you've likely already got. It's rich, buttery, sweet and easy to make, and you can use non-alcoholic substitutes if you don't want brandy.","recipeIngredient":["1\/2 cup raisins","1\/4 cup brandy or unsweetened apple juice","1\/2 cup butter, melted, divided","1 tablespoon sugar","4 large eggs, lightly beaten","2 cups half-and-half cream","1 cup packed brown sugar","2 teaspoons vanilla extract","1\/2 teaspoon salt","1\/2 teaspoon freshly ground nutmeg","10 slices day-old French bread (1 inch thick), cubed","SAUCE:","1\/2 cup packed brown sugar","2 tablespoons cornstarch","Dash salt","1 cup cold water","1 tablespoon butter","2 teaspoons vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","name":"Soak the raisins and prepare the pans","text":"Preheat the oven to 350\u00b0F. Place the raisins, brandy or apple juice in a small saucepan and bring the brandy or juice to a boil. Take the pan off the heat and cover it. Brush 1 tablespoon of melted butter around a shallow 2-1\/2 quart baking dish and sprinkle white sugar all over the layer of butter. Set both the pan and dish aside.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the ingredients","text":"Combine the eggs, half-and-half, vanilla, salt, brown sugar and nutmeg in a large bowl. Add the remaining melted butter and raisin\/liquid mixture. Gently stir the bread and let the mixture sit for about 10 to 15 minutes until the bread is soft.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the bread pudding base","text":"Transfer the mixture to the prepared baking dish. Bake this uncovered for about 35 to 40 minutes. A knife inserted in the center should come out clean.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the sauce","text":"Combine brown sugar, cornstarch and salt in a small saucepan. Gradually mix in the water. Bring the sauce to a boil and keep stirring until the sauce thickens, about one to two minutes. Take the pan off the heat and stir in the butter and vanilla. Serve the sauce with the bread pudding. Editor's Tip: Mix the water into the other ingredients very slowly, stirring constantly, to avoid making the cornstarch form lumps.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/New-Orleans-Bread-Pudding_TOHD24_40551_KristinaVanni_4.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 353 calories","fatContent":"15g fat (9g saturated fat)","cholesterolContent":"105mg cholesterol","sodiumContent":"347mg sodium","carbohydrateContent":"46g carbohydrate (33g sugars","fiberContent":"1g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.285714,"reviewCount":7,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Beth527"},"reviewBody":"<p>Way too much nutmeg. I live in Louisiana and was very disappointed in this recipe. <\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCactus"},"reviewBody":"My family can't seem to get enough of this dessert!  It's so simple to make and still tastes good even when reheated. This recipe is a must try!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCoffee"},"reviewBody":"This is VERY similar to a Cuban Bread Pudding that I made at a cooking class. I would highly recommend it. I do have a little suggestion that we did in class that made the recipe that much better; after you cover the baking dish with butter, sprinkle in some brown sugar and melt it for a few minutes in the oven. When the pudding is done, flip the pieces over as you cut and plate them. This will give a great glaze over the pudding.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBike"},"reviewBody":"I really loved ? it my daughter eat 2 pieces","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleWeights"},"reviewBody":"This is the first time I ever tasted\/made bread pudding. I'm not sure if its normal for the texture to be so silky. But the taste was good so I will try making bread pudding again. Thank you for the experience!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanClover"},"reviewBody":"I made this for a Mardi Gras dinner last night and it was even better than I expected.  I let it sit for about 45 minutes while we ate dinner and I made the sauce.  It was beautifully browned on top,  soft in the middle, and just the right temperature to eat with the nice hot sauce on top.  My adult son, who normally doesn't like raisins, went back for another piece.  He said the raisins tasted like brandy instead of raisins so he didn't mind them.  If you don't want to make the sauce this has enough flavor that a sprinkle of powdered sugar would probably be just fine.  I would give this 6 stars if I could.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveApple"},"reviewBody":"Very yummy! I didn't have brandy or nutmeg so I substituted Jameson whiskey and cinnamon and served with vanilla icecream. It was delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"40551","romance_copy_dek":"This New Orleans bread pudding is a simple recipe that uses older bread and a few other ingredients you've likely already got. 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Bake: 35 min. ","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"New Orleans Bread Pudding","SubmittedTitle":"New Orleans Bread Pudding","RecipeTypeId":1,"AverageRating":4.29,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_40551_KristinaVanni_7.jpg","PreparationTimeInMinutes":35,"CookTimeInMinutes":35,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"New Orleans Bread Pudding","OriginalSourceProject":"New Orleans Bread Pudding","ContestPlacement":"","Trailer":null,"Metadescription":"This sweet, buttery New Orleans bread pudding is a decadent treat. It also works well with a bourbon sauce or caramel sauce. ","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"For an extra-special treat, try this sweet and buttery New Orleans bread pudding. The cowboys we serve it to say it tastes like home. \u2014Linda Wiese, Payette, Idaho","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"New Orleans Bread Pudding Recipe","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 350\u00b0. In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1\/2-qt. baking dish with 1 tablespoon melted butter; sprinkle with sugar and set aside.","SequenceNo":1},{"Direction":"   In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining 7 tablespoons melted butter and reserved raisin mixture. Gently stir in bread; let stand until bread is softened, 10-15 minutes.","SequenceNo":2},{"Direction":"   Transfer to prepared dish. 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Cut the fresh bread 3-4 hours before beginning the recipe and place it on a pan, uncovered, to dry out on the counter. <br><br> You can make other swaps in this bread pudding recipe. No brandy on hand? No problem! Feel free to substitute bourbon or whiskey. And if raisins aren\u2019t your cup of tea, substitute chopped pecans or skip them altogether.\r\n \r\n<h3>Can you make a different kind of sauce to go with New Orleans bread pudding? <\/h3><\/div><div>When it come to sauce for bread pudding, the sky is the limit. The delicious sauce in the recipe is sure to be a crowd-pleaser as is, or spike it by subbing bourbon or brandy for the vanilla extract. You could also copy the sauce from our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bread-pudding-with-bourbon-sauce\/\">bread pudding with bourbon sauce<\/a>. A caramel sauce, like in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/apple-bread-pudding-with-caramel-sauce\/\">apple bread pudding with caramel sauce<\/a>, would work well here, too.<\/div><h3>\r\nCan you make New Orleans bread pudding ahead of time? <\/h3><div>Bread pudding can be made ahead and stored in the refrigerator for 8 hours before it\u2019s baked to give you a little extra time in the morning. Remove it from the fridge while the oven preheats. You may need to add an extra 10-15 minutes of bake time, so keep an eye on it. <br><br>You can also bake the bread pudding and store it covered in the refrigerator up to 3 days before serving. Warm individual servings in a pan with a pat of butter over medium heat on the stove until crisp and heated through.<br><br>\r\nIf New Orleans bread pudding has you thinking about some great Louisiana cooking, check out this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/louisiana-jambalaya\/\">jambalaya<\/a>.<br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\">Catherine Ward<\/a>, Taste Recipes Prep Kitchen Manager<\/i> <\/div>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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