Few desserts capture the soul of Louisiana quite like New Orleans Style Bread Pudding. With a melt-in-your-mouth custard soaked into cubes of crusty French bread, warming spices, and a gloriously rich bourbon sauce poured over the top, this Southern classic transforms humble pantry staples into sheer decadence. Whether enjoyed at a French Quarter cafe or your own cozy kitchen, it delivers a comforting sweetness that has everyone asking for seconds. If you’re craving something that feels both nostalgic and special, this is the bread pudding recipe you’ll make again and again.
Ingredients You’ll Need
The magic of New Orleans Style Bread Pudding is in its simple, accessible ingredients, each chosen for the way it enhances flavor and texture. Every item plays a purposeful role, from the sturdy bread that soaks up the creamy custard to the spices that provide comforting warmth.
- French bread: Opt for day-old bread so it absorbs the custard beautifully, resulting in a luscious but not soggy texture.
- Whole milk: Adds richness and creates a silky custard base for the pudding.
- Heavy cream: Provides decadent creaminess and helps to set the pudding just right.
- Large eggs: Bind the ingredients together and give structure to the dessert.
- Granulated sugar: Sweetens the pudding, creating caramelized edges as it bakes.
- Brown sugar: Adds a subtle molasses flavor and enhances the golden color.
- Unsalted butter (melted): Lends richness throughout the custard and brings everything together.
- Vanilla extract: Brings cozy warmth and depth to every bite.
- Ground cinnamon: Delivers that unmistakable, comforting spiced note.
- Ground nutmeg: Offers complexity, making the flavors sing.
- Salt: Balances the sweetness and accentuates all the other flavors.
- Raisins (optional): Little bursts of sweetness and chewy contrast (totally classic, but feel free to skip if you prefer).
- Chopped pecans (optional): For a lovely crunch and a touch of Southern charm.
- For the Bourbon Sauce: Unsalted butter, powdered sugar, heavy cream, and bourbon (or vanilla for a non-alcoholic option). This sinful sauce is the crown jewel of New Orleans Style Bread Pudding.
How to Make New Orleans Style Bread Pudding
Step 1: Prepare the Bread
Start by cubing your day-old French bread into hearty 1-inch pieces. Using slightly stale bread ensures it won’t turn mushy, allowing those cubes to soak up the decadent custard without falling apart. Place the bread in a large mixing bowl—don’t worry if the loaves are a bit uneven, it all adds to the rustic charm.
Step 2: Mix the Custard
In a second large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk until everything is smooth and the sugar is mostly dissolved. This lovely-spiced mixture is what gives your New Orleans Style Bread Pudding its signature flavor.
Step 3: Soak the Bread
Pour the custard evenly over the bread cubes. Take a couple of minutes to gently stir everything so each piece of bread gets a nice bath in that creamy goodness. Let it sit for 15 to 20 minutes, allowing the bread to soak up every bit of flavor. This patience pays off in a spoonable, custardy bite.
Step 4: Add Mix-Ins (Optional)
If you’d like, fold in plump raisins and crunchy pecans at this stage. They add bursts of contrasting flavor and texture. Don’t stress if you’re not a fan—this bread pudding is just as wonderful without extras.
Step 5: Bake the Pudding
Pour the entire mixture into a greased 9×13-inch baking dish, smoothing it out into an even layer. Slide it into a preheated 350°F oven and bake for 45 to 50 minutes, or until the top is deeply golden and the center looks set but still a bit wobbly. Your kitchen will smell absolutely heavenly, and it’s hard to wait!
Step 6: Make the Bourbon Sauce
While your pudding finishes baking, make the ultimate topping: melt the butter in a saucepan over medium heat, whisk in the powdered sugar and heavy cream, and continue whisking until smooth and creamy. Remove from the heat and stir in bourbon (or vanilla extract for a booze-free twist). This luscious sauce takes New Orleans Style Bread Pudding over the top!
Step 7: Serve Warm and Enjoy
Once the pudding is out of the oven, let it cool slightly but serve it while still warm. Spoon out generous portions and drizzle with that glorious bourbon sauce. Each bite delivers the creamiest, most comforting dessert, worthy of celebration.
How to Serve New Orleans Style Bread Pudding
Garnishes
To gild the lily, sprinkle a light dusting of powdered sugar over each serving, or a sprinkle of cinnamon for spice lovers. Pecan halves or an extra drizzle of bourbon sauce never go amiss. Some folks even love a scoop of vanilla ice cream on top, melting just a bit into the warm pudding.
Side Dishes
New Orleans Style Bread Pudding is truly the star of the show, but if you want to serve it alongside something, consider slices of fresh fruit—like orange or strawberry—for a tart counterpoint. A hot cup of chicory coffee or strong espresso balances the sweetness perfectly and makes for an authentic Southern experience.
Creative Ways to Present
For an elegant touch, try assembling the bread pudding in individual ramekins—perfect for dinner parties, and everyone gets their own golden crown of crusty bread. Alternatively, layer with whipped cream and bourbon sauce in parfait glasses for a modern spin that’ll wow any crowd.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding is almost tastier the next day, as the flavors meld and deepen. Simply cover the dish tightly with foil or transfer the pieces to an airtight container, then refrigerate for up to four days.
Freezing
To freeze New Orleans Style Bread Pudding, let it cool completely, then portion it out into freezer-safe containers or wrap tightly in plastic wrap plus foil. It’ll keep beautifully for up to two months. When you’re craving a bit of indulgence, just defrost overnight in the fridge.
Reheating
Bring back that fresh-from-the-oven warmth by reheating individual slices in the microwave for about a minute, or pop a large dish in a 325°F oven, covered, until heated through. Always add the bourbon sauce after reheating for the best texture and taste.
FAQs
Can I make New Orleans Style Bread Pudding without bourbon?
Absolutely! Swap the bourbon in the sauce for vanilla extract and you’ll get all the flavor and richness, no alcohol required. It’s still just as delicious and perfect for anyone avoiding spirits.
Why is day-old bread best for bread pudding?
Day-old (or slightly stale) bread is drier, so it soaks up more custard without falling apart. This gives New Orleans Style Bread Pudding its iconic creamy-yet-toothsome texture. Fresh bread tends to turn mushy, so a little dryness is actually a big bonus here.
Do I have to use raisins and pecans?
Not at all! They’re traditional and add great texture, but New Orleans Style Bread Pudding is plenty flavorful on its own. You can skip them, swap for other dried fruits or nuts, or tailor to what your family loves.
Can I assemble this in advance?
Yes! Assemble the pudding up to the point of baking, cover, and keep it in the fridge overnight. Bake it just before serving and you’ll be rewarded with an easy, stress-free dessert that tastes as fresh as possible.
Is this recipe vegetarian?
It is! There’s no meat or gelatin involved, making New Orleans Style Bread Pudding a wonderful vegetarian treat. Just be sure to use plant-based milk and cream alternatives if you need it to be fully dairy-free.
Final Thoughts
If you’ve never baked New Orleans Style Bread Pudding before, it’s time to dive in! There’s something magical about this dessert—the warm nostalgia, the creamy custard, and that showstopping sauce. Invite some friends, make a big batch, and discover why this Southern favorite is so beloved.
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New Orleans Style Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- 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 elevates every bite.
Ingredients
Main Ingredients:
- 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 brown sugar (packed)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Optional Add-Ins:
- ½ cup raisins
- ½ cup chopped pecans
- ½ cup unsalted butter
- 1 cup powdered sugar
- ¼ cup heavy cream
- 2 tablespoons bourbon (or vanilla extract as a substitute)
For the Bourbon Sauce:
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Custard: In a large bowl, whisk together milk, cream, eggs, sugars, butter, vanilla, cinnamon, nutmeg, and salt. Add bread cubes, let sit for 15–20 mins.
- Add Mix-Ins: Fold in raisins and pecans if using. Pour mixture into baking dish.
- Bake: Bake for 45–50 minutes until golden and set.
- Make Bourbon Sauce: Melt butter in a saucepan, stir in powdered sugar and cream until smooth. Remove from heat, stir in bourbon.
- Serve: Drizzle warm bread pudding with bourbon sauce and enjoy!
Notes
- For a non-alcoholic version, use vanilla extract in the sauce.
- Best served warm but also great reheated the next day.
- Stale bread works best for soaking up the custard.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
