Orleans Bread Pudding (Printable Version)

A rich bread pudding mixed with spices and smothered in a smooth bourbon glaze perfect for comfy times.

# Ingredients You'll Need:

→ Butter & Sauce Stuff

01 - 115 grams unsalted butter for sauce
02 - 60 grams melted unsalted butter
03 - 0.5 teaspoon vanilla extract for sauce
04 - 120 grams powdered sugar for sauce
05 - 60 milliliters bourbon for sauce

→ Sugars and Eggs

06 - 110 grams brown sugar packed
07 - 4 big eggs
08 - 200 grams regular sugar

→ Spices and Flavors

09 - 1 teaspoon cinnamon ground
10 - 2 teaspoons vanilla extract
11 - 0.5 teaspoon nutmeg ground

→ Optional Extras

12 - 75 grams raisins

→ Milks and Bread

13 - 240 milliliters heavy cream
14 - 480 milliliters whole milk
15 - 900 grams French bread cut into cubes

# Detailed Preparation Steps:

01 - Warm up your oven to 175°C. Grease a 23x33 cm dish lightly.
02 - Put bread cubes in a big bowl. Pour the milk and cream over. Let it sit 10 to 15 minutes so the bread gets soft.
03 - Beat together the eggs, sugars, vanilla, cinnamon, and nutmeg until smooth and mixed well.
04 - Pour the egg mix over the soaked bread. Fold it gently to mix in. Add raisins if you want.
05 - Spread everything into your dish. Pour melted butter all over the top.
06 - Bake for 45 to 50 minutes until the top is golden and the middle feels set.
07 - Gently melt butter on low heat. Whisk in powdered sugar and bourbon until smooth. Take off the stove and stir in vanilla.
08 - Dish out warm pudding and pour on plenty of the bourbon sauce.

# Helpful Tips:

01 - Using French bread that’s a day old works best to soak up the custard.
02 - Feel free to change how much bourbon you put in the sauce.
03 - It tastes best warm, so serve while it’s hot for the best flavor and feel.

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