Nola Bread Pudding Recipe
Served warm, with a Chocolate & Espresso Sauce
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Ingredients
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Bread Pudding
Method
Preparation
- 1
Prepare the Bread
Preheat your oven to 350°F (175°C). Tear the day-old French bread into bite-sized pieces and place them in a large mixing bowl.
- 2
Make the Custard
In another bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- 3
Combine and Soak
Pour the custard mixture over the torn bread pieces. Gently fold the bread into the custard until all pieces are soaked. Let it sit for about 15 minutes to absorb the liquid.
- 4
Bake
Transfer the bread mixture to a greased baking dish. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick comes out clean.
- 5
Prepare the Sauce
While the bread pudding is baking, prepare the chocolate and espresso sauce by melting 1 cup of dark chocolate with 1 cup of brewed espresso in a saucepan over low heat. Stir until smooth. Remove from heat and set aside.
- 6
Serve
Once the bread pudding is done, let it cool slightly before serving warm with a generous drizzle of the chocolate and espresso sauce on top.