If you’ve ever found yourself melting into the cozy flavors of the South, get ready to fall in love all over again with New Orleans Style Bread Pudding. This decadent dessert captures everything that’s enchanting about Crescent City cuisine: Dessert. Whether you’re sharing it at a festive gathering or sneaking a warm spoonful straight from the pan, this recipe is a must for anyone looking to celebrate true Southern comfort.
Ingredients You’ll Need
New Orleans Style Bread Pudding leans on everyday ingredients, each one essential for that buttery, golden magic. From the base of spongy bread to the crowning bourbon sauce, every element has a role—creating those melty pockets, the creamy custard, or that irresistible caramelized top.
- Day-old French bread (6 cups, 1-inch cubes): Slightly stale bread is perfect for soaking up the rich custard without turning mushy.
- Whole milk (2 cups): Brings essential moisture and creaminess to the base.
- Heavy cream (1 cup): Adds extra richness and that signature custardy texture.
- Large eggs (4): These bind everything together and give the pudding its structure.
- Granulated sugar (1 cup): Provides sweetness and aids in caramelizing the top.
- Vanilla extract (1 teaspoon): For deep flavor and irresistible aroma.
- Ground cinnamon (1 teaspoon): Adds warmth, reminiscent of French Quarter spice.
- Ground nutmeg (1/4 teaspoon): Just a hint elevates the classic custard’s flavor.
- Raisins or chopped pecans (1/2 cup, optional): For bursts of sweetness or nutty crunch—your call.
- Unsalted butter (2 tablespoons, cut into small pieces): Dotting the top helps form that crave-worthy golden crust.
- For the bourbon sauce:
- Unsalted butter (1/2 cup): The base for a silken, lush sauce.
- Powdered sugar (1 cup): Dissolves quickly, resulting in a creamy finish.
- Egg yolk (1): Thickens the sauce and gives it a rich sheen.
- Bourbon (1/4 cup): The star for that Southern flair; substitute vanilla or rum extract for a non-alcoholic twist.
How to Make New Orleans Style Bread Pudding
Step 1: Prep the Oven and Baking Dish
Begin by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish with a touch of butter or nonstick spray—this helps the pudding release beautifully and ensures those crispy edges everyone loves.
Step 2: Cube the Bread
Cut your day-old French bread into hearty 1-inch cubes. Don’t worry about being precise! The irregular, rustic pieces soak up the custard best. Pile them into a large mixing bowl and breathe in—that bakery aroma is just the beginning.
Step 3: Make the Custard
In a separate bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, cinnamon, and nutmeg until everything is well combined. This rich, spiced custard is the soul of your New Orleans Style Bread Pudding, promising every bite is packed with flavor.
Step 4: Combine Bread and Custard
Pour the custard over your bread cubes, gently folding until every piece is soaked. Let it sit for 15 to 20 minutes—this pause is crucial, allowing the bread to really absorb that delicious custard and plump up before baking. If you’re adding raisins or pecans, toss them in now for an extra Southern touch.
Step 5: Assemble and Bake
Tip the bread and custard mixture into your greased baking dish, spreading it evenly. Dot the top with those small pieces of butter for extra richness and a golden, crisp finish. Slide the dish into the oven and bake for 45 to 50 minutes, until the pudding is golden brown and set in the center, but still a little wobbly. The aroma at this point will have everyone circling the kitchen!
Step 6: Make the Bourbon Sauce
While the bread pudding is baking, whip up the irresistible bourbon sauce. Melt the butter in a saucepan over low heat, whisk in the powdered sugar until smooth, and then quickly add the egg yolk—this thickens the sauce and gives it a satiny finish. Finally, remove from heat and stir in the bourbon. The result? A sauce that tastes like pure Southern hospitality.
Step 7: Serve and Enjoy
Once baked, let the pudding cool just slightly (it’s best served warm!). Generously drizzle the bourbon sauce over the top, letting it cascade into every golden crevice. Scoop out generous portions and watch as friends and family gather around for seconds.
How to Serve New Orleans Style Bread Pudding
Garnishes
For an extra flourish, dust the top with a little extra powdered sugar just before serving, or scatter a handful of toasted pecans for crunch. A dollop of softly whipped cream or a few curls of lemon or orange zest can add brightness, perfectly complementing New Orleans Style Bread Pudding’s deep flavors.
Side Dishes
This dessert is a star on its own, but you can play up its Southern roots by pairing it with fresh berries, juicy peach slices, or even a scoop of vanilla bean ice cream. If you’re serving it at brunch, a simple coffee or chicory café au lait makes for the ultimate Crescent City pairing.
Creative Ways to Present
For a memorable dinner party, try individual ramekins for personal-sized servings, or layer cubes of bread pudding parfait-style in glass jars with bourbon sauce and whipped cream. For the holidays, a drizzle of salted caramel alongside the classic sauce gives your New Orleans Style Bread Pudding a brand-new twist!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a rarity!), simply cover the cooled bread pudding tightly and refrigerate. It keeps beautifully for up to three days and the flavors only deepen with time.
Freezing
To freeze, let the New Orleans Style Bread Pudding cool completely, then wrap individual portions or the whole pan tightly in plastic and foil. Freeze for up to two months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Warm bread pudding is pure comfort. Reheat in a 300°F oven, covered with foil, for 15 to 20 minutes, or simply microwave individual slices until heated through. Warm up the bourbon sauce separately and drizzle on just before serving for that freshly-made magic.
FAQs
Can I use another type of bread if I don’t have French bread?
Absolutely! Brioche, challah, or even Italian bread make fantastic substitutes. The key is to use bread that’s a bit stale and hearty enough to soak up the custard without falling apart.
What can I use instead of bourbon in the sauce?
If you’d prefer a non-alcoholic version, swap the bourbon for a good vanilla extract or rum extract. You’ll still get wonderful flavor, and the sauce will have all the same luscious texture.
Can I make this recipe dairy-free?
Yes! Substitute your favorite non-dairy milks (like full-fat coconut milk or almond milk) and vegan butter for a dairy-free adaptation. The bread and custard will still bake up beautifully.
Do I have to include raisins or pecans?
Not at all. These are purely optional. Classic New Orleans Style Bread Pudding recipes are endlessly customizable—feel free to leave them out or use another dried fruit or nut that you love.
Is it safe to use raw egg yolk in the bourbon sauce?
The yolk is added to the hot sauce and should reach a temperature that’s safe. If you have any concerns, you can warm the sauce a bit longer on very low heat after whisking in the yolk—just be careful not to let it scramble.
Final Thoughts
I hope you’re as excited as I am to make this unforgettable New Orleans Style Bread Pudding! Each bite is wrapped in tradition and warmth—perfect for gatherings, celebrations, or just treating yourself. Invite a little Southern magic into your kitchen and let the good times roll!
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New Orleans Style 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 New Orleans Style Bread Pudding, a classic Southern dessert topped with a decadent bourbon sauce. This recipe is perfect for a cozy evening treat or a special occasion.
Ingredients
Bread Pudding:
- 6 cups day-old French bread, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins or chopped pecans (optional)
- 2 tablespoons unsalted butter, cut into small pieces
Bourbon Sauce:
- ½ cup unsalted butter
- 1 cup powdered sugar
- 1 egg yolk
- ¼ cup bourbon
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare bread: Place the cubed bread in a large bowl.
- Mix custard: Whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg. Pour over the bread and fold to coat. Let sit for 15–20 minutes.
- Add extras: Fold in raisins or pecans, if using. Transfer mixture to baking dish and dot with butter.
- Bake: Bake for 45–50 minutes until golden and set.
- Make sauce: Melt butter in a saucepan, whisk in powdered sugar, then egg yolk. Remove from heat and stir in bourbon.
- Serve: Drizzle bourbon sauce over warm bread pudding.
Notes
- For a non-alcoholic version, substitute bourbon with vanilla or rum extract in the sauce.
- Bread pudding is best served warm but can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
