New Orleans Style Bread Pudding

"Welcome back to Big Easy Recipe! Today, we’re making a true Louisiana classic: New Orleans Style Bread Pudding. This isn't just any dessert; it’s a velvety, decadent treat that takes me right back to those beautiful restaurant meals in the French Quarter. I’ll show you how to build a perfect custard and, most importantly, how to make my signature 'imitation' rum sauce that is so good, you won't want to say no! Whether you like yours with raisins or pecans, this simple-to-follow recipe is going to be the star of your next family dinner. Let's get started!" Ingredients For the Bread Pudding: 6 cups French Bread (Day-old sliced bread works too!) 1 cup Heavy Cream 1 cup Whole Milk 4 Eggs 1/2 stick Butter (Melted) 1 cup Brown Sugar 1 cup White Sugar 1 tsp Salt 2 tbsp Vanilla Extract 1 tsp Cinnamon 1 tsp Nutmeg 1/2 cup Raisins or Pecans (Your choice!) For the "Imitation" Rum Sauce: 1/2 cup Butter 1 cup Brown Sugar 1 cup Heavy Cream 1 Egg (Beaten) 2 tbsp Vanilla Extract 1/2 can Condensed Milk 1 tbsp Rum Extract (Or 1/2 cup real rum to taste) 00:00 - Intro & Ingredients Overview 01:14 - Baking Instructions (350°F for 45-60 mins) 01:54 - Mixing the Bread & Wet Ingredients 03:31 - Making the Custard Mixture 05:25 - Combining Custard with Bread 06:27 - Prepping the Rum Sauce Ingredients 07:35 - Transferring to the Baking Dish (9x9) 09:13 - Cooking the Rum Sauce on the Stovetop 11:51 - Final Sauce Consistency (Caramel Color) 13:03 - The Final Result & Tasting Pro-Tips from the Video: Parchment Paper: Use parchment paper in your 9x9 dish to prevent burnt marks and make cleanup a breeze. The "Knife Test": Just like a cake, stick a knife in the center. If it comes out clean with no liquid, it’s done! Let it Rest: Let your bread and custard mixture sit for about 30 minutes before baking so the bread gets "happy" and soaks up all that flavor. Please visit Our Website www.neworleansgiftstore.com