Few desserts capture the soul of the Crescent City like Classic New Orleans Bread Pudding—a warm, custardy masterpiece laced with cinnamon, raisins, and finished with a decadent bourbon sauce. This Southern favorite transforms humble day-old bread into a comforting treat that’s perfect for gatherings, holiday tables, or just a weekday dessert that feels extra special. If you’ve ever dreamed of bringing the heart of New Orleans to your own kitchen, this easy, flavor-packed recipe is your invitation.
Ingredients You’ll Need
The beauty of Classic New Orleans Bread Pudding is how it weaves together a handful of kitchen staples to create something truly magical. Every ingredient plays its part, from creating the rich custard to giving each bite its signature warmth and depth.
- French bread (6 cups, day-old, cut into 1-inch cubes): Essential for soaking up all the delicious custard and creating that signature texture; day-old bread works best because it holds up without getting mushy.
- Whole milk (2 cups): The base of our custard, adding creamy flavor and a lovely richness to each bite.
- Heavy cream (1 cup): Delivers extra indulgence, making the pudding silky and perfect for special occasions.
- Eggs (4 large): These bring the custard together, creating a smooth, cohesive pudding once baked.
- Granulated sugar (1 cup): Sweetens things just right, balancing the warmth of the spices.
- Brown sugar (1/2 cup): Adds a deep, caramel-like flavor that pairs beautifully with cinnamon and nutmeg.
- Vanilla extract (2 teaspoons): Lends aromatic sweetness and that comforting “bakery fresh” finish.
- Cinnamon (1 teaspoon): The warmth of cinnamon is a must for a true Classic New Orleans Bread Pudding.
- Nutmeg (1/4 teaspoon): Just a touch for extra depth—freshly grated if you have it.
- Salt (1/4 teaspoon): A pinch enhances all the sweet flavors and keeps everything in balance.
- Raisins (1/2 cup, optional): Classic for a reason—they plump up and add bursts of sweetness, but you can swap in pecans, chocolate chips, or leave them out entirely.
- Unsalted butter (2 tablespoons, cut into small pieces): Dotted on top before baking for a perfectly golden, luscious finish.
- For the bourbon sauce: 1/2 cup unsalted butter, 1/2 cup granulated sugar, 1 large egg, and 1/4 cup bourbon (or 2 tablespoons for a lighter boozy note)—this sauce is pure velvet and takes everything over the top.
How to Make Classic New Orleans Bread Pudding
Step 1: Prep Your Baking Dish and Bread
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with a bit of butter or nonstick spray. Toss your day-old French bread cubes into a large bowl. If they’re not quite stale, you can pop them in the oven for a few minutes to dry out—it helps the custard soak in better!
Step 2: Whip Up the Custard
In a separate large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. You’re looking for a creamy, well-blended mixture that smells like a dream.
Step 3: Soak the Bread
Pour the luscious custard mixture all over the bread cubes. Give it a gentle toss, making sure every piece gets a little custard love. Let it sit for 10 to 15 minutes—this pause is key for soft, sumptuous bites! Stir in raisins now if you’d like them.
Step 4: Bake Until Golden and Set
Tip the soaked bread mixture into your prepared baking dish, spreading it into an even layer. Dot the top with little pieces of butter for an irresistible golden crust. Bake for 45 to 50 minutes, until the top is beautifully browned and a knife inserted comes out mostly clean with just a hint of moisture.
Step 5: Create the Bourbon Sauce
While your bread pudding is working its magic in the oven, get started on the iconic bourbon sauce. In a small saucepan, melt the butter over low heat. Stir in the sugar and whisk in the egg; continue cooking—never letting it boil—until it thickens into a glossy sauce, about 3 to 5 minutes. Take it off the heat and stir in the bourbon. If you’re playing it safe, go with less bourbon or swap for a bit of vanilla and cream.
Step 6: Serve Warm with Sauce
Once the Classic New Orleans Bread Pudding emerges golden and irresistible, let it cool for a few minutes. Spoon generous portions onto plates and drizzle liberally with that warm, boozy sauce. The aroma alone will have everyone running to the table!
How to Serve Classic New Orleans Bread Pudding
Garnishes
A dusting of powdered sugar instantly gives your bread pudding true New Orleans flair. Try a sprinkle of cinnamon if you love extra warmth, or toss a few toasted pecans or walnuts on top for crunch. If you want more luxury, a dollop of fresh whipped cream alongside the bourbon sauce is pure heaven.
Side Dishes
Classic New Orleans Bread Pudding is rich and satisfying, so keep sides simple and bright. Fresh berries or citrus segments add a lovely contrast, or serve with a scoop of creamy vanilla or butter pecan ice cream for a truly decadent finish.
Creative Ways to Present
Turn tradition on its head by serving individual ramekins for a dinner party, or layer the bread pudding with sauce in mason jars for a homespun dessert bar. For a brunch twist, slice leftovers into squares and quickly griddle them, then top with sauce and berries—your guests will rave about your creativity!
Make Ahead and Storage
Storing Leftovers
Any extra Classic New Orleans Bread Pudding keeps surprisingly well! Transfer cooled leftovers to an airtight container and store them in the refrigerator for up to four days. The flavors actually deepen as it sits, making each bite even more luscious.
Freezing
Want to plan ahead? This bread pudding freezes beautifully—just wrap individual portions tightly in plastic wrap and then foil, or place them in freezer-safe containers. They’ll keep for up to two months. Thaw overnight in the fridge before reheating.
Reheating
To bring your Classic New Orleans Bread Pudding back to warm, tender perfection, reheat gently in a 325°F oven, covered with foil for 15 to 20 minutes. You can also microwave slices for a quick fix (30–45 seconds per serving). Don’t forget to warm up that luscious bourbon sauce as well!
FAQs
Do I have to use day-old bread?
Day-old or slightly dried bread is key for soaking up all the custard without turning mushy. If you only have fresh bread, cut it into cubes and bake them at a low temperature (around 300°F) for 8–10 minutes to dry them out a bit before making your Classic New Orleans Bread Pudding.
Can I make this without alcohol?
Absolutely! If you want to keep things alcohol-free, swap the bourbon in the sauce for a teaspoon of vanilla extract and an extra splash of cream. You’ll still get rich flavor and a velvety finish, without the kick.
What substitutions work for raisins?
Traditionalists love raisins in Classic New Orleans Bread Pudding, but you can swap in dried cranberries, chopped dates, chocolate chips, or toasted nuts. Or, just leave them out entirely for a more straightforward version.
Why is my bread pudding soggy or dry?
Soggy bread pudding usually means too much custard or not enough time to bake. Dry pudding might need a bit more custard next time, or perhaps a shorter bake if your oven runs hot. Letting the bread soak thoroughly before baking is half the secret to just-right texture.
What’s the best way to serve leftovers?
Leftover Classic New Orleans Bread Pudding is a dream for breakfast or dessert! Warm it up, add a splash of cream or milk if it looks dry, and always serve with a generous pour of bourbon sauce (or vanilla sauce). It’s cozy and delicious, even after a day or two.
Final Thoughts
There’s something truly magical about gathering friends or family around a warm pan of Classic New Orleans Bread Pudding, letting the aroma of cinnamon and vanilla draw everyone to the kitchen. If you’ve never tried this iconic dessert, now’s your chance—simple ingredients, classic technique, and a little homemade love are all you need to transport your table straight to New Orleans. Give it a try, and I promise you’ll be making it again and again!
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Classic New Orleans Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Classic New Orleans Bread Pudding, a delicious Southern dessert that is sure to become a family favorite. Served warm and drizzled with a decadent bourbon sauce, this old-fashioned bread pudding is perfect for any occasion.
Ingredients
Bread Pudding:
- 6 cups French bread (day-old, cut into 1-inch cubes)
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- 2 tablespoons unsalted butter (cut into small pieces)
Bourbon Sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup bourbon (or 2 tablespoons if you prefer a milder sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Pour the mixture into the prepared baking dish and dot the top with butter. Bake for 45–50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Make the bourbon sauce: In a small saucepan, melt the butter over low heat. Stir in the sugar and whisk in the egg. Cook over low heat, whisking constantly, until thickened but not boiling, about 3–5 minutes. Remove from heat and stir in bourbon.
- Serve the bread pudding warm, drizzled with bourbon sauce.
Place the cubed bread in a large bowl. In another bowl, whisk together the milk, cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour the custard mixture over the bread cubes. Let sit for 10–15 minutes so the bread can soak up the liquid. Stir in raisins if using.
Notes
- You can substitute pecans or chocolate chips for raisins, or leave them out entirely.
- If you prefer a non-alcoholic sauce, replace bourbon with vanilla extract and a bit of cream.
- Best served warm but can be reheated easily.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 430
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
