If you’ve never had the magic of New Orleans Style Bread Pudding, you’re in for a rich, soulful treat that instantly whisks you to the heart of the French Quarter. This luscious dessert is all about taking humble, day-old bread and transforming it into a warm, custardy delight, bathed in a butter-kissed bourbon sauce. The soft, spiced pudding—boosted with sweet bursts of raisins if you like—strikes the perfect balance between comfort and indulgence. Whether you’re hosting a Mardi Gras gathering or just craving a bit of Southern sweetness, New Orleans Style Bread Pudding is pure joy in every bite.
Ingredients You’ll Need
With just a handful of staple ingredients, this classic dessert comes together easily, and each one has a role in building the irresistible flavors and textures you’ll love. Freshness counts, but don’t worry—old bread finds new life here, soaking up every nuance of spice and sweet.
- French bread: Day-old, cut into 1-inch cubes, it creates the perfect chewy base that holds the custard beautifully.
- Whole milk: Adds a creamy backbone, ensuring the pudding is rich but light enough to let the flavors shine.
- Heavy cream: For extra silkiness, cream adds luxurious texture and a tender crumb.
- Large eggs: Four eggs bind the custard together, giving the pudding structure and richness.
- Granulated sugar: Sweetens the custard and helps create a slight caramelized edge as it bakes.
- Light brown sugar: Adds depth, warmth, and a subtle molasses note for true Southern character.
- Vanilla extract: The essential aromatic, lending softness and beautiful fragrance.
- Ground cinnamon: A whisper of spice that brings warmth without overpowering.
- Ground nutmeg: Just a touch infuses those cozy, holiday notes that make this dessert sing.
- Salt: Balances sweetness and makes every flavor pop—don’t skip it!
- Raisins (optional): For little pockets of chewiness and bursts of extra sweetness.
- Unsalted butter: Dotted on top, it melts as the pudding bakes, adding moisture and golden color.
- For the Bourbon Sauce: Unsalted butter, powdered sugar, heavy cream, and a splash of bourbon create a decadent, boozy finish you’ll crave.
How to Make New Orleans Style Bread Pudding
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F, and give a 9×13-inch baking dish a light coating of butter or non-stick spray. This step ensures the pudding will lift right out, keeping all that delicious golden crust intact. Get your bread cubes ready in a big mixing bowl so they’re set to soak in every bit of that custard.
Step 2: Whisk the Custard
In a separate mixing bowl, whisk together the whole milk, heavy cream, eggs, both sugars, vanilla extract, cinnamon, nutmeg, and salt until completely smooth. This is your flavor-packed base, and the more thorough you mix, the silkier your custard will be after baking. The mix should smell dreamy already—lots of vanilla and spice in the air.
Step 3: Soak the Bread
Pour the custard over your bread cubes and give everything a gentle stir to make sure each piece is well coated. Let this mixture sit for 20 to 30 minutes, which allows the bread to soak up the rich custard and breaks down just enough to become meltingly tender without falling apart. Fold in the raisins at this stage if you want that classic touch.
Step 4: Assemble and Bake
Transfer the luscious, custard-soaked bread into your prepared baking dish, spreading it evenly (but don’t mash it down; little peaks will crisp up beautifully). Dot the top with bits of unsalted butter—these will create a gloriously golden, slightly crispy topping. Slide the dish into the oven and bake for 45 to 50 minutes, until the pudding is puffed, set, and deeply burnished on top.
Step 5: Make the Bourbon Sauce
While your bread pudding is baking and filling your home with that unmistakable aroma, prepare the bourbon sauce. In a small saucepan, melt the butter over medium heat, whisk in the powdered sugar and heavy cream until smooth, then remove from the heat and stir in the bourbon. This velvety sauce is what turns this dessert from wonderful to absolutely unforgettable.
Step 6: Serve and Enjoy!
Spoon generous portions of warm New Orleans Style Bread Pudding onto plates or bowls and drizzle with plenty of that bourbon sauce. Each bite will be soft and sultry, with just enough spice and a ribbon of sweet, boozy cream that melts into every nook and cranny.
How to Serve New Orleans Style Bread Pudding
Garnishes
For a final flourish, top your pudding with a dusting of powdered sugar, a dollop of soft whipped cream, or even a scoop of vanilla ice cream. Each garnish adds its own decadent touch, turning the already irresistible New Orleans Style Bread Pudding into a true showstopper.
Side Dishes
Because this dessert is so rich and satisfying, pair it with light, fresh elements like a bowl of fresh berries or zesty citrus salad. If you want to lean all the way into decadence, serve alongside spiced pecans or creamy, cool ice cream for fantastic contrast.
Creative Ways to Present
You can serve New Orleans Style Bread Pudding in individual ramekins for a personal twist, or cut perfect squares for a buffet-style occasion. Tiny mason jars make adorable, portable versions for parties, and serving family-style from the baking dish adds a homey, share-the-love vibe that makes this Southern treat extra special.
Make Ahead and Storage
Storing Leftovers
If you have any New Orleans Style Bread Pudding left over, cover the baking dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to four days; the flavors tend to meld and become even richer after a night’s rest.
Freezing
This bread pudding freezes remarkably well. Wrap individual portions in plastic wrap and then foil, or use a freezer-safe container. It’ll keep for up to two months. To serve, thaw it overnight in the fridge before reheating to bring back all that custardy goodness.
Reheating
For best results, reheat New Orleans Style Bread Pudding in a 325°F oven, covered with foil, until warmed through—about 15 minutes. A quick zap in the microwave also works for single servings. Always add a fresh drizzle of bourbon sauce to wake up the flavors and keep it indulgent.
FAQs
Can I make New Orleans Style Bread Pudding without alcohol?
Absolutely! Just substitute the bourbon in the sauce with vanilla or maple extract and a splash of milk or cream. You’ll still get a luscious, flavorful sauce without any alcohol.
What type Dessert
A rustic Italian loaf or brioche works beautifully in place of French bread. The key is to use a bread with a sturdy crumb and let it go slightly stale—fresh bread can get mushy.
Is it possible to prepare the pudding the night before?
Yes! You can assemble the bread and custard mixture the evening before, then cover and refrigerate. Bake it fresh the next day for a fuss-free dessert or brunch centerpiece.
Can I add nuts or fruit to my bread pudding?
Definitely. Toasted pecans or walnuts add a lovely crunch, while chopped apples or dried cranberries bring extra texture and flavor. Just fold your favorites in with the soaked bread before baking.
How do I know when the bread pudding is done?
The pudding is ready when the center is set but still a touch wobbly, and the top is deep golden and crisp. A knife inserted into the center should come out mostly clean, with just a bit of creamy custard clinging to it.
Final Thoughts
There’s something endlessly comforting about sharing a pan of homemade New Orleans Style Bread Pudding, warm from the oven and dripping with bourbon sauce. I hope you’ll try it soon—one bite, and you’ll see why this decadent classic has such a cherished place in Southern hearts and kitchens!
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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 New Orleans with this classic Bread Pudding recipe, served warm and topped with a decadent Bourbon Sauce. Perfect for a cozy dessert any time of year!
Ingredients
Main Bread Pudding:
- 6 cups French bread (cut into 1-inch cubes, preferably day-old)
- 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 Bourbon Sauce:
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 3 tablespoons bourbon (or to taste)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix Custard: Whisk together milk, cream, eggs, sugars, vanilla, spices, and salt. Pour over bread cubes, let sit, then fold in raisins.
- Bake: Pour mixture into dish, top with butter, and bake for 45–50 minutes until set and golden.
- Make Bourbon Sauce: Melt butter, stir in sugar and cream, remove from heat, add bourbon, and pour over pudding.
Notes
- For a non-alcoholic version, substitute vanilla or maple extract for bourbon.
- Best served warm, pairs well with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Creole / New Orleans
Nutrition
- Serving Size: 1 square
- Calories: 480
- Sugar: 38g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
