If you’re in the mood for a soul-warming, decadently sweet treat with deep Southern roots, New Orleans Style Bread Pudding is your answer. This classic dessert transforms humble ingredients like day-old French bread, eggs, and cream into a custardy, golden delight overflowing with rich flavors and nostalgia. Each bite melts in your mouth, especially when crowned with a silky bourbon sauce. Perfect for family gatherings or an indulgent weekend supper, this timeless dish captures the spirit of New Orleans in every luscious forkful.
Ingredients You’ll Need
With New Orleans Style Bread Pudding, the magic really comes from how each straightforward ingredient works together to create something unforgettable. Nothing fancy—just honest, full-flavored staples that layer texture, aroma, and Southern charm into every bite.
- French bread (1 loaf, day-old, cut into 1-inch cubes): Stale bread is perfect here because it absorbs the luxurious custard without turning mushy.
- Whole milk (4 cups): Adds moisture and helps form a creamy custard base.
- Heavy cream (1 cup): Provides extra richness and a velvety mouthfeel.
- Large eggs (4): Set the pudding and give the custard its iconic structure.
- Granulated sugar (2 cups): Sweetens the custard for that signature dessert decadence.
- Vanilla extract (1 tbsp): Brings warmth and aromatic depth—the foundation of irresistible flavor.
- Ground cinnamon (1 tsp): Adds gentle spice that complements the bread and custard beautifully.
- Ground nutmeg (¼ tsp): Offers just the right touch of warmth and complexity.
- Unsalted butter (½ cup, melted): Enriches the custard and gives the pudding a golden finish.
- Raisins or chopped pecans (1 cup, optional): For a pop of sweetness or nutty crunch, depending on your mood.
- Bourbon sauce: (½ cup unsalted butter; 1 cup granulated sugar; 1 large egg; ½ cup bourbon, or ¼ cup apple juice + ¼ cup water for a non-alcoholic version)—the crowning touch that takes this dessert over the top.
How to Make New Orleans Style Bread Pudding
Step 1: Prepare the Baking Dish and Bread
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously, then add in all the cubed French bread. Spreading the bread evenly ensures every piece soaks up the luscious custard later on.
Step 2: Make the Custard Mixture
In a large bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and nutmeg until totally smooth and well combined. Once everything is blended, pour in the melted butter while whisking to keep the mixture silky and rich.
Step 3: Combine Bread and Custard
Pour your custard mixture evenly over the bread cubes in the baking dish. If you’re adding raisins or chopped pecans, sprinkle them on now. Gently press down with the back of a spoon so each bread cube gets a chance to bask in that sweet, spiced custard. Let the mixture rest for 15 minutes—the flavors mingle, and the bread absorbs the magic.
Step 4: Bake the Bread Pudding
Cover the dish with foil and bake for 45 minutes. This traps moisture and lets the pudding cook through. After this, remove the foil and slide the dish back in for another 15 to 20 minutes. The top should turn golden and the center will be set but still luxuriously soft.
Step 5: Make the Bourbon Sauce
While the pudding finishes baking, it’s time for the bourbon sauce. In a saucepan over medium heat, melt the butter, then whisk in the sugar and egg. Keep stirring until the sauce thickens and turns creamy. Gradually stir in the bourbon (or apple juice mixture), letting the sauce cook for another 2 to 3 minutes until smooth and glossy.
Step 6: Serve and Savor
When your New Orleans Style Bread Pudding emerges golden and aromatic from the oven, slice it up while still warm. Drizzle over a generous amount of bourbon sauce and watch it soak into every crevice, infusing the pudding with warmth and flavor. Dessert dreams do come true!
How to Serve New Orleans Style Bread Pudding
Garnishes
For a true New Orleans presentation, always finish your bread pudding with a lavish pour of bourbon sauce—let it pool and glimmer over the warm pudding. Dusting the top with a sprinkle of powdered sugar, a scatter of toasted pecans, or even a hint of extra cinnamon adds a delightful flourish that looks as good as it tastes.
Side Dishes
This dessert is rich enough to stand alone, but a scoop of vanilla ice cream alongside a warm square of New Orleans Style Bread Pudding is pure Southern bliss. For an added burst of brightness, a few fresh berries or a light fruit salad make a lovely, refreshing counterpoint.
Creative Ways to Present
For special occasions, try serving individual portions in ramekins or mason jars for a personalized touch. Stack cubes of pudding in parfait glasses, alternating with bourbon sauce and whipped cream, or turn leftovers into a decadent brunch by reheating and topping with caramelized bananas.
Make Ahead and Storage
Storing Leftovers
Cover any remaining New Orleans Style Bread Pudding tightly and refrigerate for up to 4 days. It keeps its creamy texture remarkably well and often tastes even better after the flavors have had a chance to meld overnight.
Freezing
To freeze, let the pudding cool completely, then wrap individual portions or the whole pan tightly in plastic and foil. It will keep for up to 2 months. Thaw in the refrigerator before reheating gently.
Reheating
Reheat individual pieces in the microwave for about 30 seconds, or warm larger portions in a covered baking dish at 300°F until hot throughout. If you’ve made extra bourbon sauce, a quick heat on the stovetop will have it ready to drizzle again—just as glorious as fresh.
FAQs
Can I make New Orleans Style Bread Pudding without raisins or nuts?
Absolutely! Traditionalists often use raisins, but you can omit them or swap in pecans, chocolate chips, or dried cranberries for a twist that suits your taste.
Is it necessary to use day-old bread?
Day-old or slightly stale bread absorbs the custard best, helping achieve that dreamy, pudding-like texture. If you only have fresh bread, cube it and toast briefly in the oven to dry it out.
What can I use instead of bourbon in the sauce?
If you’d rather skip the bourbon, try a mixture of apple juice and water, or even extra vanilla. The sauce will still be rich, sweet, and perfect for pouring over the pudding.
Can I make New Orleans Style Bread Pudding ahead of time?
Yes, it’s a great make-ahead dessert. Prepare and assemble the pudding a few hours (or up to a day) in advance, then bake just before serving for the ultimate fresh-from-the-oven experience.
How do I know when the bread pudding is done?
The pudding should be golden on top and just set in the center—you want it to be moist, but not jiggly or runny. A knife inserted in the center should come out mostly clean, with a little bit of creamy custard clinging to it.
Final Thoughts
If you crave comfort and big, bold flavors, you simply can’t go wrong with New Orleans Style Bread Pudding. This dessert feels like a warm Southern hug and will quickly become a favorite at your table—so don’t be shy, whip up a batch and treat your friends and family to a real taste of New Orleans magic!
Print
New Orleans Style Bread Pudding Recipe
- Total Time: 1 hour 20 minutes
- Yield: Serves 10–12 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this New Orleans Style Bread Pudding, a classic Southern dessert that is sure to impress. Served warm with a luscious bourbon sauce, this dish is perfect for any occasion.
Ingredients
Main Bread Pudding:
- 1 loaf day-old French bread, cut into 1-inch cubes (about 12 cups)
- 4 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 2 cups granulated sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted
- 1 cup raisins or chopped pecans (optional)
Bourbon Sauce:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- ½ cup bourbon (or substitute with ¼ cup apple juice + ¼ cup water if avoiding alcohol)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Bread Pudding: Place cubed French bread in the dish. In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and melted butter. Pour the mixture over the bread, add raisins or pecans if desired, and let it sit for 15 minutes. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15–20 minutes until set.
- Make Bourbon Sauce: Melt butter in a saucepan, whisk in sugar and egg until thickened. Stir in bourbon and cook for 2–3 minutes.
- Serve: Drizzle warm bread pudding with bourbon sauce and enjoy!
Notes
- Best made with slightly stale bread to absorb the custard.
- Can be made without bourbon by substituting vanilla or apple juice in the sauce.
- Tastes even better the next day reheated.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Southern, New Orleans
Nutrition
- Serving Size: 1 square (about 1/12 of pan)
- Calories: ~420 kcal
- Sugar: ~34 g
- Sodium: ~220 mg
- Fat: ~20 g
- Saturated Fat: ~12 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0 g
- Carbohydrates: ~55 g
- Fiber: ~2 g
- Protein: ~7 g
- Cholesterol: ~110 mg
