Classic New Orleans Bread Pudding Recipe
Classic New Orleans Bread Pudding is the kind of soul-warming dessert that turns simple, everyday ingredients into something absolutely magical. This luscious, custardy treat is golden on top, soft and rich inside, and crowned with a dreamy bourbon sauce that makes every bite feel like a celebration. Whether you’re serving it up for a family Sunday supper or looking to impress friends at a dinner party, this beloved Southern staple always brings people together with its irresistible aroma and comforting flavor.
Ingredients You’ll Need
The beauty of Classic New Orleans Bread Pudding lies in the way it transforms humble pantry staples into a spectacular dessert. Each ingredient brings its own charm to the table, creating layers of flavor, creamy texture, and that signature golden crust.
- French bread (6 cups, day-old, cubed): Day-old bread is key for soaking up the custard and giving the pudding its perfect, hearty texture.
- Whole milk (2 cups): Adds richness and depth to the custard base.
- Heavy cream (1 cup): Gives the pudding its luxurious, silky mouthfeel.
- Large eggs (4): Help set the custard and bind everything together.
- Granulated sugar (1 cup): Sweetens the pudding and helps create a golden crust.
- Light brown sugar (1/2 cup, packed): Adds a hint of molasses flavor and extra moisture.
- Unsalted butter (2 tablespoons, melted): Enriches the pudding and keeps it tender.
- Vanilla extract (1 tablespoon): Infuses warmth and depth into every bite.
- Ground cinnamon (1/2 teaspoon): Brings a cozy, aromatic spice to the mix.
- Ground nutmeg (1/4 teaspoon): Adds a subtle, earthy note that completes the flavor profile.
- Salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors.
- Raisins (1/2 cup, optional): Add pops of sweetness and chewy texture—totally classic but optional.
- Butter (for greasing the pan): Prevents sticking and helps the edges crisp up beautifully.
- For the Bourbon Sauce:
- Unsalted butter (1/2 cup): The base of the sauce, making it rich and velvety.
- Granulated sugar (1/2 cup): Sweetens and thickens the sauce perfectly.
- Large egg (1): Gives the sauce body and silkiness.
- Bourbon (1/4 cup, or to taste): Adds a classic Southern kick and warmth—adjust to your liking!
How to Make Classic New Orleans Bread Pudding
Step 1: Prepare the Baking Dish
Begin by preheating your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish to ensure the pudding doesn’t stick and the edges turn beautifully golden. This quick step makes serving and cleanup a breeze.
Step 2: Cube the Bread
Take your day-old French bread and cut it into 1-inch cubes. Place them into a large mixing bowl. Using stale bread is essential for soaking up all that luscious custard while keeping the pudding’s structure intact.
Step 3: Mix the Custard
In a separate bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until everything is well combined and the sugar has dissolved—the custard should look creamy and slightly frothy.
Step 4: Soak the Bread
Pour the custard mixture over the bread cubes. Gently fold everything together, ensuring every piece of bread is coated and soaking up that delicious mixture. Let it sit for 10–15 minutes so the bread absorbs as much flavor as possible. If you’re a raisin fan, this is the time to stir them in.
Step 5: Bake to Perfection
Transfer the soaked bread mixture to your prepared baking dish, spreading it out evenly. Pop it into the oven and bake for 45–50 minutes. You’ll know it’s done when the top is golden brown and the center is set—your kitchen will smell incredible!
Step 6: Make the Bourbon Sauce
While the pudding bakes, prepare the bourbon sauce. In a small saucepan over low heat, melt the butter. Stir in the sugar and whisk until it dissolves. Add the egg and cook, whisking constantly, until the sauce thickens slightly (about 2–3 minutes). Remove from heat and stir in the bourbon for that classic New Orleans Bread Pudding finishing touch.
Step 7: Serve Warm
When the pudding emerges golden and fragrant, let it cool for a few minutes before slicing. Drizzle each serving with warm bourbon sauce and get ready for a chorus of “oohs” and “aahs” at the table.
How to Serve Classic New Orleans Bread Pudding
Garnishes
For a truly authentic experience, a generous drizzle of bourbon sauce is a must. You can also sprinkle a little powdered sugar over the top or add a few toasted pecans for crunch. If you want to get fancy, a dollop of freshly whipped cream or a scoop of vanilla ice cream takes Classic New Orleans Bread Pudding to a whole new level.
Side Dishes
This dessert is a showstopper all on its own, but if you’re planning a Southern-themed feast, serve it alongside a strong cup of chicory coffee or a glass of cold milk. For brunch, pair it with seasonal fresh fruit or a platter of citrus to balance the richness.
Creative Ways to Present
Classic New Orleans Bread Pudding is incredibly versatile for presentation. Try baking it in individual ramekins for an elegant dinner party dessert, or cut it into squares and serve on a rustic wooden board for a cozy gathering. You can even layer slices in parfait glasses with sauce and whipped cream for a modern twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the bread pudding cool to room temperature, then cover tightly with foil or plastic wrap. Store it in the refrigerator for up to 4 days. The flavors continue to meld, making each bite even more irresistible over time.
Freezing
Classic New Orleans Bread Pudding freezes beautifully. Once cooled completely, wrap portions tightly in plastic wrap and then foil, or use an airtight container. It will keep well in the freezer for up to 2 months. Just remember to freeze the bourbon sauce separately for the best texture when reheating.
Reheating
To reheat, simply warm individual servings in the microwave for 30–40 seconds, or reheat larger portions in a 325°F oven until heated through. If you’ve frozen the bread pudding, let it thaw overnight in the fridge before reheating. Warm the bourbon sauce gently on the stove or in the microwave and drizzle liberally before serving.
FAQs
Can I use a different type Dessert
Absolutely! While French bread is traditional thanks to its chewy texture and crisp crust, you can use brioche, challah, or even leftover sandwich bread in a pinch. Just make sure the bread is a bit stale so it soaks up the custard properly.
How do I make the bourbon sauce alcohol-free?
If you prefer a non-alcoholic version, simply swap the bourbon in the sauce for an extra splash of vanilla extract or a little milk. You’ll still get a rich, creamy sauce with plenty of Southern charm.
Can I add other mix-ins besides raisins?
Definitely! Classic New Orleans Bread Pudding is delicious with chopped pecans, chocolate chips, or even dried cranberries folded in. Feel free to make it your own with your favorite add-ins.
What can I do if my bread pudding is too dry?
If your pudding turns out dry, it may be due to the bread not soaking up enough custard or being overbaked. Next time, let the bread soak longer before baking, and check for doneness a few minutes early. Serving with extra bourbon sauce always helps, too!
Can I make Classic New Orleans Bread Pudding ahead of time?
Yes, you can assemble the pudding (without baking) up to a day in advance and keep it covered in the fridge. When ready to bake, let it sit at room temperature for about 30 minutes, then bake as directed. This makes it perfect for entertaining or holiday gatherings.
Final Thoughts
There’s just something magical about sharing a pan of Classic New Orleans Bread Pudding with people you love. With its simple ingredients and unforgettable flavor, this recipe invites you to slow down, savor each bite, and create new traditions at your own table. Don’t wait for Mardi Gras—give this Southern favorite a try and enjoy the sweet, comforting taste of New Orleans any time of year!
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Classic New Orleans Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Classic New Orleans Bread Pudding is a rich and comforting Southern dessert made with day-old French bread soaked in a creamy custard infused with warm spices and finished with a luscious bourbon sauce. Perfectly moist with a golden top, this timeless dish embodies the heart of Southern hospitality and flavor.
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
- 1/2 cup light brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins (optional)
- Butter, for greasing the pan
Bourbon Sauce
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup bourbon (or to taste)
Instructions
- Prepare the Oven and Dish: Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish to prevent sticking.
- Combine Bread and Custard: Place the cubed day-old French bread into a large mixing bowl. In a separate bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and well combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes and gently fold the ingredients together to ensure all the bread absorbs the custard. Allow the mixture to rest for 10 to 15 minutes, so the bread softens thoroughly.
- Add Raisins (Optional): If using raisins, carefully fold them into the soaked bread mixture for added texture and sweetness.
- Transfer and Bake: Spread the soaked bread mixture evenly into the prepared baking dish. Bake in the preheated oven for 45 to 50 minutes, or until the pudding is set in the center and the top is golden brown.
- Make the Bourbon Sauce: While the pudding bakes, melt the butter in a small saucepan over low heat. Stir in the granulated sugar and whisk until fully dissolved. Add the egg to the saucepan and, whisking constantly, cook for 2 to 3 minutes until the sauce thickens slightly. Remove from heat and stir in the bourbon.
- Serve: Allow the bread pudding to cool slightly after baking. Serve warm, generously drizzled with the rich bourbon sauce for an authentic Southern treat.
Notes
- For a non-alcoholic version of the bourbon sauce, substitute the bourbon with an equal amount of vanilla extract or milk.
- Using stale or day-old bread is essential as it soaks up the custard better, creating the perfect texture.
- Ensure to whisk the bourbon sauce constantly when adding the egg to prevent curdling.
- This recipe can be made ahead and reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American – Southern
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 31g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
