Traditional New Orleans Bread Pudding

Pour the bread crumbs into a large bowl and set aside.

Melt the butter in a saucepan over low heat. Pour the butter over the bread and toss to make sure bread cubes are coated evenly.

In a separate bowl, mix together the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins. Thoroughly mix and pour the cream mixture over the bread, tossing evenly to coat. Allow the mixture to sit at room temperature for 30-40 minutes, or until the bread becomes very soft.

Preheat the oven to 350 F and grease the bottom and sides of a 13 x 9 in. pan.

Pour the bread mixture into the pan and bake in the oven for 30-35 minutes, or until the bread is slightly browned and set. Serve warm and store in the refrigerator.

*Note: use the whole loaf, even if it isn’t 6 cups.

Adapted from Emeril.