If you’ve ever strolled through the French Quarter, craving something warm, comforting, and unmistakably Southern, New Orleans Style Bread Pudding is the dessert that instantly comes to mind. This classic treat is luscious and custardy on the inside with a golden, slightly crisp top, all crowned with a rich bourbon cream sauce that will have you reaching for a second (or third) helping. Whether you’re celebrating a special occasion or just want a little sweetness in your week, this recipe brings all the vibrant charm and deliciousness of New Orleans right into your kitchen.
Ingredients You’ll Need
You’ll be genuinely amazed at how just a handful of straightforward ingredients transform into such a heartwarming dessert. Every element in this list has a purpose, whether it’s adding indulgent creaminess, warmth from spices, or that iconic chewy bread texture that makes New Orleans Style Bread Pudding so irresistible.
- Day-old French bread: Stale bread works best, soaking up all the custard for the perfect texture.
- Whole milk: Adds luscious creaminess and ensures the pudding is tender, not dry.
- Heavy cream: Takes richness to the next level and helps the custard set beautifully.
- Large eggs: Bind the pudding and create that classic custardy effect.
- Granulated sugar: Sweetens the base and balances the richness of the dairy.
- Light brown sugar: Adds depth and a touch of molasses flavor.
- Vanilla extract: Brings warmth and aromatic sweetness to the dish.
- Ground cinnamon: For a hint of spice and that instantly recognizable aroma.
- Ground nutmeg: Just a little amplifies those classic holiday flavors.
- Salt: Essential for pulling all the flavors together.
- Raisins (optional): For tiny pops of sweetness in every bite—totally classic, but optional if you’re not a raisin fan.
- Unsalted butter: Dotted on top for a gorgeous golden finish and used in the decadent sauce.
- For the sauce – Unsalted butter: The rich base, making the sauce silky and flavorful.
- For the sauce – Heavy cream: Adds creaminess and helps thicken the sauce beautifully.
- For the sauce – Granulated sugar: Sweetens the sauce just right while keeping it smooth.
- For the sauce – Bourbon or vanilla extract: Bourbon gives authentic flair, but vanilla is perfect for an alcohol-free twist.
How to Make New Orleans Style Bread Pudding
Step 1: Prepare the Bread and Baking Dish
Set your oven to 350°F (175°C) and let the warmth kickstart your baking adventures. While it heats, lightly grease a 9×13-inch baking dish—this helps prevent sticking and makes serving a breeze. Grab your day-old French bread cubes and place them in a large mixing bowl. Using stale bread is key here, as it absorbs all that custard without turning mushy.
Step 2: Mix Up the Custard
In a separate mixing bowl, whisk together the milk, heavy cream, eggs, granulated sugar, light brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Take a moment to enjoy the wonderful scent—the blend of vanilla and spice is honestly magical and gives that signature New Orleans Style Bread Pudding aroma.
Step 3: Soak the Bread
Pour the rich custard mixture over your bread cubes and gently stir to coat every piece. Don’t rush—let the bread soak for about 20 minutes. This step is crucial for that creamy interior, allowing every cube to fully absorb the liquid and spice.
Step 4: Add Raisins and Butter
Now’s the moment to add the raisins if you love that traditional pop of sweetness. Gently fold them in. Next, transfer the soaked bread mixture into your prepared baking dish and evenly dot the top with small cubes of unsalted butter. As it bakes, this butter will create an irresistible golden, crunchy topping.
Step 5: Bake to Perfection
Slide the dish into your preheated oven and bake for 45–50 minutes. The pudding should puff up slightly, with a golden-brown surface and a just-set, jiggly middle. The aroma wafting through your kitchen will make it hard to wait!
Step 6: Make the Bourbon Sauce
While the pudding bakes, prepare the legendary bourbon sauce. In a small saucepan, melt the butter over medium heat. Stir in the sugar and cream, and cook for about 5–7 minutes until the sugar dissolves and the sauce thickens a bit. Remove from heat, then stir in your bourbon or vanilla extract—whichever suits your mood or guests.
Step 7: Serve and Drizzle
Once your New Orleans Style Bread Pudding is fresh from the oven, serve it warm in hearty squares with plenty of sauce generously spooned over the top. This moment, when the sauce hits the warm pudding and wafts of bourbon fill the air, is pure Southern magic.
How to Serve New Orleans Style Bread Pudding
Garnishes
Garnishing goes far beyond looks—it’s that extra moment of care. Try a dusting of powdered sugar, a sprinkle of toasted pecans, or even a scoop of vanilla ice cream. Each topping adds flavor and makes your serving of New Orleans Style Bread Pudding feel even more celebratory and complete.
Side Dishes
Let your pudding take center stage, but if you want to round out your dessert spread, something light and fresh works beautifully. A vibrant fruit salad, a few juicy berries, or even a spoonful of tangy crème fraîche can balance the creamy richness of your bread pudding.
Creative Ways to Present
Serve individual ramekins for an upscale dinner party touch, or cut the pudding into fun shapes with cookie cutters for a festive brunch. For holiday gatherings, you can even layer cubes of New Orleans Style Bread Pudding with whipped cream and sauce in glasses for a parfait-style treat that wows your guests.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. The pudding actually improves as the flavors meld together, and it’s also a fantastic excuse to steal a spoonful for breakfast (I won’t tell!).
Freezing
New Orleans Style Bread Pudding freezes surprisingly well. Let it cool completely, then wrap the pieces individually or as a whole in plastic wrap and foil. Stash in the freezer for up to two months. When a craving strikes, just thaw overnight in the fridge.
Reheating
To reheat, gently warm slices in the microwave for 20–30 seconds per piece, or cover with foil and bake at 325°F until heated through. Drizzle with fresh sauce, and it’ll taste every bit as wonderful as the day you baked it.
FAQs
Can I use another type Dessert
Absolutely! While French bread is traditional for New Orleans Style Bread Pudding, you can use brioche, challah, or any crusty, sturdy bread you have on hand. The key is using day-old (or slightly stale) bread so it absorbs the custard perfectly.
Is the bourbon sauce safe for kids?
If you’re making this for children or anyone avoiding alcohol, just swap out the bourbon for vanilla extract in the sauce. You’ll still get that lovely depth of flavor, minus the alcohol content, and everyone can enjoy a generous drizzle.
What’s the best way to dry out fresh bread?
If you don’t have day-old bread, just cut fresh bread into cubes and bake at 300°F for about 10 minutes until dry but not browned. This quick tip ensures your New Orleans Style Bread Pudding has the right custardy texture.
Can I make this recipe dairy-free?
You can experiment by substituting your favorite non-dairy milk and cream alternatives, and swapping the butter for a plant-based version. The texture will change slightly, but you’ll still get a really delicious result that lets everyone join in.
Why let the bread sit in the custard before baking?
Letting the bread soak up the custard before baking is the secret to yielding that creamy interior and perfectly textured New Orleans Style Bread Pudding. It ensures every bite is infused with sweet, spiced flavor rather than being dry or uneven.
Final Thoughts
If you’re ready to impress your family or guests with a dessert that’s pure Southern hospitality, there’s nothing quite like New Orleans Style Bread Pudding. Warm, inviting, and decadent, it’s a classic you’ll want to make again and again. Go ahead—treat yourself to a little taste of the Big Easy, right at home!
Print
New Orleans Style Bread Pudding Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Creole
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of New Orleans with this classic bread pudding recipe, featuring a decadent bourbon sauce that takes it to the next level.
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
- ½ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- 2 tablespoons unsalted butter (cut into small pieces)
For the sauce:
- ½ cup unsalted butter
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons bourbon or 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the bread: Place the bread cubes in a large mixing bowl.
- Mix the custard: Whisk together milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and salt. Pour over the bread and let it soak.
- Add extras: Fold in raisins if desired. Transfer mixture to the baking dish, top with butter, and bake.
- Make the sauce: Melt butter in a saucepan, add sugar and cream, cook until thickened. Stir in bourbon or vanilla.
- Serve: Drizzle the warm bread pudding with the bourbon sauce before serving.
Notes
- If using fresh bread, dry it in a 300°F oven for 10 minutes before using.
- To make the sauce alcohol-free, use vanilla extract instead of bourbon.
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