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Bread pudding

Bread Pudding – GoodLifeBlu
DessertSouthernWarmComfort

New Orleans Bread Pudding with Vanilla Sauce

Day-old bread soaked in a rich custard, baked until golden and set, drizzled with a warm vanilla butter sauce. This is Southern dessert at its most soul-satisfying.

Prep
20 min
Soak + Bake
1 hr 15 min
Serves
8–10
Est. Cost
~$10

Bread pudding is the original waste-nothing dessert. Stale bread, eggs, cream, sugar — and something almost magical happens in that oven. Pour that warm vanilla sauce over it and you've made something that feels like a Sunday afternoon.

— Blu
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Ingredients

The Pudding
Day-old French bread or brioche, cubed8 cups
Eggs4 large
Whole milk2 cups
Heavy cream1 cup
Sugar¾ cup
Vanilla extract2 tsp
Cinnamon1 tsp
Nutmeg¼ tsp
Butter (for greasing + dotting)3 tbsp
Vanilla Butter Sauce
Butter½ cup
Powdered sugar1 cup
Egg yolk1
Vanilla extract1 tsp
Heavy cream2 tbsp
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Steps

  • 01Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg together. Toss bread cubes in the custard and press to soak. Let sit 30 minutes — or overnight in the fridge for best results.
  • 02Preheat oven to 350°F. Butter a 9x13 baking dish generously. Pour in the soaked bread and custard. Dot the top with small pieces of butter.
  • 03Bake 45–55 minutes until the top is golden brown and the center is just set — it should jiggle slightly but not be liquid. Rest 15 minutes before serving.
  • 04Make the sauce: melt butter, whisk in powdered sugar, egg yolk, vanilla, and cream over low heat until smooth and glossy. Pour warm over each serving. Serve immediately.
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Blu's Tips

🍞
Stale Bread is Better
Day-old or slightly stale bread absorbs the custard without falling apart. Fresh bread gets mushy. If your bread is fresh, cube it and let it dry out for a few hours first.
🌙
Soak Overnight
Letting the bread soak in the custard overnight in the fridge gives you a more evenly saturated, deeply flavored pudding. It's the best prep-ahead dessert strategy.
🌡️
Jiggle Test
The center should jiggle very slightly when you pull it from the oven — like a set custard, not a liquid. Overbaked bread pudding is dry. Pull it at the right moment.
🍮
The Sauce is Everything
Don't skip the vanilla butter sauce. It's what makes this New Orleans style. That warm, buttery, vanilla glaze pooling around the pudding is the whole experience.
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Storage & Leftovers
Fridge
4 days
Freezer
2 months
Reheat
350°F covered, fresh sauce

Warm pudding. Vanilla butter sauce. That's a Sunday dessert. — Blu

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