Brennan’s Bread Pudding is a classic New Orleans dessert that brings together rich flavors and comforting textures in every bite. Known for its creamy custard base and hints of vanilla and cinnamon, this dish has become a beloved staple in Southern cuisine. It’s the perfect way to turn simple ingredients into an unforgettable treat.
We love how this bread pudding combines a crispy top with a soft, gooey center, making it a crowd-pleaser for any occasion. Whether you’re serving it at a family gathering or looking for a cozy dessert to enjoy at home, Brennan’s Bread Pudding offers a delightful taste of Southern hospitality. Let’s dive into making this iconic recipe that’s sure to impress and satisfy.
Ingredients
To recreate Brennan’s Bread Pudding with its signature creamy texture and rich flavor, we need to gather precise ingredients for the bread pudding itself, the luscious custard sauce, and some optional garnishes that elevate this classic dessert.
For the Bread Pudding
- 1 loaf day-old French bread, cut into 1-inch cubes
- 4 cups whole milk
- 1 cup heavy cream
- 1 ½ cups granulated sugar
- 5 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- ½ cup raisins (optional, soaked in warm water or rum for 10 minutes)
For the Custard Sauce
- 1 ½ cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- ½ cup unsalted butter, cubed
- 2 teaspoons pure vanilla extract
- 1 tablespoon dark rum (optional)
Optional Garnishes
- Whipped cream
- Toasted pecans
- Fresh berries such as raspberries or strawberries
- A dusting of powdered sugar
- Drizzle of caramel or bourbon sauce
| Ingredient Category | Key Ingredients |
|---|---|
| Bread Pudding | French bread, milk, heavy cream, eggs, sugar, cinnamon, nutmeg, vanilla, butter, raisins |
| Custard Sauce | Heavy cream, milk, sugar, egg yolks, butter, vanilla, optional rum |
| Optional Garnishes | Whipped cream, toasted pecans, fresh berries, powdered sugar, caramel or bourbon sauce |
Equipment Needed
To make Brennan’s Bread Pudding perfectly, we need the right equipment to ensure every step flows smoothly and yields the best texture and flavor. Here is what we recommend:
| Equipment | Purpose |
|---|---|
| 9×13-inch baking dish | To bake the bread pudding evenly |
| Large mixing bowl | For combining bread, custard ingredients |
| Whisk | To thoroughly mix eggs, sugar, and spices |
| Saucepan | For preparing the rich custard sauce |
| Measuring cups & spoons | Accuracy in ingredient measurements |
| Knife | To cut day-old French bread into cubes |
| Cooling rack | To cool the baked bread pudding after baking |
| Optional: Electric mixer | For whipping cream or blending custard sauce |
Important: Use a glass or ceramic baking dish. These materials distribute heat evenly and help form that trademark golden crust on top while keeping the inside rich and custardy.
Additional Kitchen Tools to Consider
- A rubber spatula helps fold the custard mixture through the bread cubes gently.
- A fine sieve can be handy to strain the custard sauce for a silky finish.
- For garnishing, have a small bowl and a spoon ready to drizzle caramel, sprinkle powdered sugar, or arrange pecans and berries beautifully.
Prep Work
Before we begin crafting Brennan’s Bread Pudding, it is essential to complete key preparation steps to ensure every bite delivers that classic, rich flavor paired with perfect texture.
Preparing the Bread
Start with day-old French bread. Using bread that is slightly stale is crucial as it absorbs the custard mixture without becoming too soggy. Here’s how to prep it:
- Cut the bread into 1-inch cubes with a sharp knife.
- Spread the cubes on a baking sheet and let them air dry for about 30 minutes to firm up further if the bread is too fresh.
- If time is tight, toast the cubes lightly in a 350°F (175°C) oven for 5-7 minutes to achieve ideal dryness without browning.
This step ensures the bread soaks up the custard evenly, helping create the pudding’s signature moist yet structured texture.
Gathering Other Ingredients
Having all other ingredients ready streamlines the process and guarantees accuracy. Here’s a concise list of what we need for the bread pudding and custard sauce:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Whole milk | 2 cups | Room temperature |
| Heavy cream | 1 ½ cups | Room temperature |
| Eggs | 4 large | Lightly beaten |
| Granulated sugar | 1 cup | |
| Ground cinnamon | 1 tsp | Freshly ground preferred |
| Ground nutmeg | ½ tsp | Freshly grated for best aroma |
| Vanilla extract | 2 tsp | Pure vanilla extract |
| Raisins (optional) | ½ cup | Soaked for 10 minutes in warm water |
For the custard sauce ingredients:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Heavy cream | 1 cup | Room temperature |
| Whole milk | ½ cup | Room temperature |
| Granulated sugar | ½ cup | |
| Egg yolks | 4 | Gently whisked |
| Unsalted butter | 2 tbsp | Cut into small pieces |
| Dark rum (optional) | 1 tbsp | Adds depth and warmth |
Having these ingredients measured and ready will help us maintain smooth timing and precision while blending flavors into the unforgettable Brennan’s Bread Pudding.
Directions
Follow these clear and precise steps to create the authentic Brennan’s Bread Pudding with its signature creamy texture and rich flavor.
Making the Bread Pudding Mixture
- Prepare the bread: Cut day-old French bread into 1-inch cubes. Arrange the cubes in a single layer on a baking sheet and let them air-dry for 1 hour or lightly toast them at 300°F for 10 minutes. This ensures the bread absorbs the custard perfectly without becoming soggy.
- Combine the liquids: In a large mixing bowl, whisk together whole milk (2 cups), heavy cream (1 cup), and granulated sugar (¾ cup) until the sugar dissolves.
- Add eggs and spices: Whisk in 4 large eggs, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg until fully blended.
- Incorporate the bread: Gradually fold in the prepared bread cubes, ensuring each cube is soaked evenly with the custard mixture. Add ½ cup raisins at this stage if desired for a classic touch.
- Rest the mixture: Let the bread pudding mixture sit for 15 minutes at room temperature. This resting time allows the bread to absorb the custard fully, enhancing flavor and texture.
Baking the Bread Pudding
- Preheat the oven: Set the oven to 350°F (175°C).
- Prepare the baking dish: Lightly grease a 9×13-inch glass or ceramic baking dish with butter to prevent sticking and promote an even crust.
- Transfer and level: Pour the soaked bread and custard mixture into the baking dish. Use a spatula to level the top gently.
- Bake uncovered: Place the dish in the preheated oven and bake for 50 to 60 minutes. The pudding is done when the top turns a rich golden brown and a toothpick inserted near the center comes out clean or with moist crumbs.
- Cool: Remove the bread pudding from the oven and let it cool on a rack for at least 20 minutes before serving. This cooling step helps the pudding set with the perfect gooey center and crispy edges.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Dry/toast bread | 300°F | 10 minutes | Optional; for ideal dryness |
| Bake bread pudding | 350°F | 50-60 minutes | Until golden and set |
| Cooling | Room temp | 20 minutes | To set texture |
Preparing the Custard Sauce
- Heat cream and milk: In a medium saucepan, combine 1 cup heavy cream and 1 cup whole milk. Warm the mixture over medium heat until just below a boil (small bubbles appear around edges).
- Whisk egg yolks and sugar: In a bowl, whisk together 4 egg yolks and ¾ cup granulated sugar until pale and thick.
- Temper the egg yolks: Slowly pour about ½ cup of the warm cream mixture into the egg yolks while whisking vigorously. This step prevents the yolks from curdling.
- Combine and cook: Pour the tempered yolk mixture back into the saucepan with the remaining cream and milk. Cook over low heat, stirring constantly with a wooden spoon or spatula until the sauce thickens enough to coat the back of the spoon (around 170°F). Do not boil.
- Finish the custard: Remove from heat and stir in 2 tablespoons unsalted butter and an optional splash (1 tablespoon) of dark rum for authentic flavor.
- Strain and serve: Pour the custard sauce through a fine sieve into a warm bowl to ensure a silky texture. Serve alongside the warm bread pudding.
“The custard sauce is the finishing touch, lending Brennan’s Bread Pudding its unmistakable creamy richness and subtle warmth that elevates every bite.”
| Ingredient | Quantity | Purpose |
|---|---|---|
| Heavy cream | 2 cups total | Richness in pudding+custard |
| Whole milk | 2 cups total | Custard base |
| Granulated sugar | 1 ½ cups total | Sweetness for pudding & sauce |
| Eggs | 4 whole + 4 yolks | Binding custard & richness |
| Unsalted butter | 2 tbsp | Smoothness in custard sauce |
| Vanilla extract | 1 tbsp | Flavor base in pudding |
| Cinnamon, nutmeg | 1 tsp, ½ tsp | Warm spices for depth |
| Dark rum (optional) | 1 tbsp | Flavor enhancement in sauce |
We recommend preparing the custard sauce just before serving for the best texture and warmth alongside the classic Brennan’s Bread Pudding.
Serving Suggestions
To fully enjoy Brennan’s Bread Pudding, we recommend serving it warm with the rich custard sauce drizzled generously on top. The contrast between the crispy golden crust and the creamy custard elevates each bite into a truly indulgent experience.
Classic Presentation
- Slice the bread pudding into 2-inch squares for easy serving.
- Spoon warm custard sauce over each portion immediately before serving to maintain its velvety texture.
- Add a dollop of freshly whipped cream on the side to balance the warm richness with lightness.
Enhancing Flavors with Garnishes
For an elegant touch and additional layers of flavor, we suggest the following:
| Garnish | Effect | Serving Tip |
|---|---|---|
| Toasted pecans | Adds crunch and nuttiness | Sprinkle over the custard sauce |
| Fresh berries | Introduces bright, tart contrast | Garnish each serving on top |
| Powdered sugar | Provides a delicate sweetness | Light dusting before plating |
| Caramel or bourbon sauce | Deepens richness with warmth | Drizzle artfully over pudding |
Beverage Pairings
Pair Brennan’s Bread Pudding with complementary drinks to amplify its classic Southern charm:
- A bold cup of black coffee or sweetened café au lait balances sweetness.
- A glass of bourbon or dark rum echoes the dessert’s warm spice notes.
- For non-alcoholic options, spiced chai tea or warm vanilla-infused milk enhance the custard’s soothing creaminess.
“Serving Brennan’s Bread Pudding just out of the oven with a swirl of our rich custard sauce creates a moment of comforting indulgence that guests will remember.”
Tips for Serving
- Serve immediately after baking for the best texture contrast.
- Keep leftover custard sauce warm on the stove at low heat, stirring occasionally.
- If preparing ahead, reheat the pudding wrapped in foil at 325°F for 10–15 minutes and warm the custard sauce separately before serving.
By following these Serving Suggestions we ensure that Brennan’s Bread Pudding shines as the centerpiece of any dessert table.
Storage and Make-Ahead Tips
Proper storage and make-ahead preparation ensure that Brennans Bread Pudding maintains its rich flavor and comforting texture for later enjoyment.
Storing Brennan’s Bread Pudding
- Allow the bread pudding to cool completely at room temperature, about 1 hour.
- Cover it tightly with plastic wrap or transfer to an airtight container.
- Refrigerate for up to 4 days to maintain freshness and prevent drying.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigeration | Up to 4 days | Cover tightly to avoid absorbing odors |
| Freezing | Up to 3 months | Wrap in foil and place in freezer bag |
Tip: When storing leftovers, keep the custard sauce separate to avoid sogginess.
Freezing for Longer Storage
- Slice the bread pudding into individual portions.
- Wrap each portion tightly in plastic wrap; then wrap again with aluminum foil.
- Place wrapped portions in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Reheating Instructions
- Preheat the oven to 325°F (163°C).
- Place slices on a baking sheet and cover loosely with foil to keep moisture.
- Heat for 15 to 20 minutes until warmed through.
- Warm the custard sauce gently on the stove or in the microwave and drizzle over before serving.
Note: Avoid microwaving the bread pudding directly as it may dry out the edges.
Make-Ahead Preparation
We recommend baking the bread pudding a day ahead to let the flavors meld fully. Cover and refrigerate overnight. Prepare the custard sauce just before serving to enjoy its creamy texture warm.
- Combine all bread pudding steps except baking. Assemble in the baking dish and refrigerate for up to 12 hours.
- Bake straight from the refrigerator, adding an extra 5 to 10 minutes to the baking time.
- Prepare custard sauce fresh to preserve its velvety richness.
“Making Brennans Bread Pudding ahead lets the flavors deepen creating an even more delicious dessert.“
By following these storage and make-ahead tips, we can ensure every serving of Brennans Bread Pudding delights with its signature creamy custard and crispy top—even days after baking.
Conclusion
Brennan’s Bread Pudding offers a perfect balance of rich flavors and comforting textures that make it a standout dessert. With its creamy custard and crispy top, it’s an indulgence that brings a touch of Southern charm to any table.
By following the recipe and tips we’ve shared, you can confidently create this classic treat that’s sure to impress family and friends. Whether served warm with custard sauce or garnished with your favorite toppings, it’s a dessert that celebrates tradition and deliciousness in every bite.
Frequently Asked Questions
What makes Brennan’s Bread Pudding special?
Brennan’s Bread Pudding features a creamy custard infused with vanilla and cinnamon, combined with day-old French bread. Its signature contrast between a crispy crust and a soft, gooey center makes it a beloved New Orleans classic.
What ingredients are needed for Brennan’s Bread Pudding?
Key ingredients include day-old French bread, whole milk, heavy cream, eggs, sugar, cinnamon, nutmeg, and optional raisins. The custard sauce uses cream, milk, sugar, egg yolks, butter, and optionally, dark rum.
Why is day-old French bread used?
Day-old French bread soaks up the custard mixture perfectly without becoming too soggy, ensuring the pudding retains the ideal texture of a crisp top and a soft center.
What equipment is necessary to make this bread pudding?
You’ll need a 9×13-inch glass or ceramic baking dish, large mixing bowl, whisk, saucepan, measuring cups and spoons, a knife, cooling rack, rubber spatula, and fine sieve for the custard sauce.
How is the custard sauce prepared?
Heat cream and milk, then temper egg yolks by slowly adding the hot mixture. Cook gently until slightly thickened, then finish with butter and optional dark rum. Prepare sauce just before serving.
Can I make Brennan’s Bread Pudding ahead of time?
Yes, bake the pudding a day ahead to allow flavors to meld. Store custard sauce separately and prepare it fresh just before serving for the best texture and flavor.
How should Brennan’s Bread Pudding be served?
Serve warm with custard sauce drizzled on top. Garnish with toasted pecans, fresh berries, powdered sugar, or caramel/ bourbon sauce for extra flavor and presentation.
What are some good beverage pairings with this dessert?
Brennan’s Bread Pudding pairs well with black coffee, bourbon, or spiced chai tea, complementing its rich, warming flavors.
How do I store leftovers?
Let the pudding cool completely, then cover tightly and refrigerate for up to 4 days or freeze for up to 3 months. Keep the custard sauce separate to prevent sogginess.
What baking temperature and time are best?
Bake the bread pudding at 350°F until the top is golden brown and the custard is set, usually about 45-55 minutes depending on your oven.