Classic New Orleans Bread Pudding is the very definition of soulful Southern comfort food. Imagine gently baked cubes of French bread soaked in a custardy blend of warm spices, crowned with a luscious, boozy bourbon sauce that’s just begging to be poured over every golden slice. This timeless dessert is a celebration of the Crescent City’s knack for transforming simple, leftover bread into something extravagant and utterly unforgettable. Whether you’re a long-time bread pudding lover or this is your very first try, the familiar flavors and welcoming warmth of this recipe will draw you back again and again.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Classic New Orleans Bread Pudding lies in its straightforward ingredients—nothing fancy, just pantry staples coming together in a truly magical way. Each element adds its own touch, from the chewy bite of French bread to the rich sweetness of brown sugar and the creamy decadence of heavy cream.
- Day-old French bread (6 cups, cubed): The dry texture is perfect for soaking up the spiced custard without turning mushy.
- Whole milk (2 cups): Adds a creamy backbone to the custard, keeping things light yet satisfying.
- Heavy cream (1 cup): Brings essential richness and a luxurious mouthfeel to the pudding.
- Large eggs (4): Help set the custard and hold the pudding together beautifully.
- Granulated sugar (1 cup): Lends balanced sweetness that caramelizes as it bakes.
- Brown sugar (1/2 cup): Adds depth and a whisper of molasses flavor to every bite.
- Vanilla extract (1 tablespoon): Infuses warmth and an inviting aroma.
- Ground cinnamon (1 teaspoon): Classic spice for a touch of warmth and color.
- Ground nutmeg (1/4 teaspoon): Just a pinch elevates the flavor profile.
- Salt (1/4 teaspoon): Brings out all the flavors and adds balance.
- Raisins or chopped pecans (1/2 cup, optional): Stud the pudding with chewy bites or nutty crunch (or skip for purists).
- Unsalted butter (2 tablespoons, softened): For greasing the baking dish, making sure nothing sticks.
- For the bourbon sauce:
- Unsalted butter (1/2 cup): Forms the base of your silky sauce.
- Powdered sugar (1 cup): Dissolves smoothly into the sauce for a glossy finish.
- Heavy cream (2 tablespoons): Adds creaminess and helps achieve the perfect pourable texture.
- Bourbon (3 tablespoons or to taste): The classic Southern kick; adjust to your liking or substitute if needed.
How to Make Classic New Orleans Bread Pudding
Step 1: Prepare the Baking Dish
Preheat your oven to 350°F (175°C) and generously butter a 9×13-inch baking dish. Giving the dish a good coating ensures your Classic New Orleans Bread Pudding bakes up with beautiful, caramelized edges and releases easily when it’s time to serve.
Step 2: Make the Custard Mixture
In a large bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until smooth and completely blended. Take a moment to really incorporate those eggs and spices; this is where much of the flavor magic happens!
Step 3: Soak the Bread
Add the cubed French bread to your custard mixture, gently pressing the bread down to ensure every piece is fully soaked. Let everything sit for 10 to 15 minutes—this step allows the bread to absorb all those delicious flavors and gives your pudding its perfect “just-soft-enough” texture. If you’re using raisins or pecans, fold them in now so they’re evenly distributed.
Step 4: Transfer and Bake
Pour the soaked bread and custard mixture into your prepared baking dish, making sure it’s evenly spread out. Slide it into your preheated oven and bake for 45 to 50 minutes, until the top is golden brown and the center is set but still a little custardy. Your kitchen will smell incredible right about now!
Step 5: Make the Bourbon Sauce
While the pudding bakes, melt the butter for your bourbon sauce in a small saucepan over medium heat. Stir in the powdered sugar and heavy cream, then cook while stirring constantly, just until smooth and glossy. Remove from the heat and mix in the bourbon, adjusting to your taste. This sweet, boozy sauce is the finishing touch that makes Classic New Orleans Bread Pudding truly special.
Step 6: Serve Warm with Sauce
Once out of the oven, let your bread pudding rest for about 10 minutes before slicing. Serve each piece generously drizzled with warm bourbon sauce, and watch it disappear in a flash!
How to Serve Classic New Orleans Bread Pudding
Garnishes
A dusting of powdered sugar gives your Classic New Orleans Bread Pudding that bakery-fresh look. For extra flair, top with a handful of toasted pecans, a scoop of vanilla ice cream, or even a few fresh berries to add color and contrast to the warm, gooey pudding.
Side Dishes
Pair your bread pudding with good coffee or chicory café au lait to echo New Orleans’ café culture, or serve it alongside tart citrus salad for a bright, refreshing balance. Since it’s a rich dessert, keeping sides simple allows the Classic New Orleans Bread Pudding to truly shine.
Creative Ways to Present
For entertaining, bake the pudding in individual ramekins so everyone gets their own personal portion—so fun and elegant! You can also cut cooled bread pudding into cubes and skewer with fruit for bread pudding “kebabs” at brunch buffets. If you’re in a truly decadent mood, use it as a base for bread pudding French toast. However you serve it, it always feels special.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Classic New Orleans Bread Pudding tightly and refrigerate for up to 4 days. It keeps surprisingly well, and some say the flavors deepen overnight, making that midnight snack even better! Be sure to store the sauce separately so you can reheat and pour fresh.
Freezing
Classic New Orleans Bread Pudding freezes beautifully. Wrap individual slices or the whole pan (once fully cooled) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator—this makes busy weeknights much sweeter!
Reheating
To reheat, cover the pudding with foil and warm it in a 325°F (163°C) oven for about 20 minutes, or until heated through. For individual servings, a quick zap in the microwave—covered and on medium heat—does the trick. Warm the sauce gently on the stove or in the microwave before serving.
FAQs
What type Dessert
Day-old French bread is the traditional choice because it’s sturdy and soaks up custard without dissolving. If you don’t have French bread, brioche or challah are excellent substitutes. Avoid very dense breads, which can make the pudding heavy.
Can I make Classic New Orleans Bread Pudding without alcohol?
Absolutely! For an alcohol-free version, simply replace the bourbon in the sauce with vanilla or rum extract. You still get a lovely depth of flavor that pairs beautifully with the spiced pudding.
Does bread pudding need to be served warm?
While Classic New Orleans Bread Pudding is at its best warm and fresh from the oven, you can certainly enjoy leftovers cold or at room temperature. If you’re reheating, do so gently to preserve the custardy texture.
Can I add other mix-ins?
Yes! Raisins and pecans are classics, but you can play around with dried cherries, chocolate chips, or even small bits of dried pineapple for a twist. Just keep the quantities in check so the bread and custard remain the stars.
Is it possible to make this recipe dairy-free?
With a few swaps—such as almond milk or coconut milk for the dairy, and a plant-based butter substitute—you can craft a delicious dairy-free version of Classic New Orleans Bread Pudding. It may not be quite as rich, but you’ll still get that signature texture and flavor.
Final Thoughts
If you’ve never tried making Classic New Orleans Bread Pudding at home, there’s no better time to treat yourself and your loved ones. It’s nostalgic, easy to whip up, and unfailingly crowd-pleasing. You’ll be amazed at how ordinary ingredients transform into something unforgettable—so grab your whisk and bring a little New Orleans magic to your own kitchen!
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Classic New Orleans Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American (Southern)
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Classic New Orleans Bread Pudding, served with a decadent Bourbon Sauce. This quintessential Southern dessert is a perfect blend of creamy, sweet, and slightly spiced goodness.
Ingredients
Main 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 brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or chopped pecans (optional)
- 2 tablespoons unsalted butter, softened (for greasing)
Bourbon Sauce:
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 3 tablespoons bourbon (or to taste)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Prepare the pudding: In a large bowl, mix milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt. Add bread cubes and let soak. Add raisins or pecans if desired. Pour mixture into dish and bake for 45–50 minutes.
- Make the Bourbon Sauce: Melt butter in a saucepan. Stir in powdered sugar and cream. Remove from heat and add bourbon. Drizzle over the warm bread pudding before serving.
Notes
- For a non-alcoholic version, use vanilla or rum extract instead of bourbon.
- Serve warm with a scoop of vanilla ice cream for a delightful treat.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
