Classic New Orleans Bread Pudding

A few years back, I was in a little neighborhood café tucked away behind the French Market in New Orleans. The kind of place with chipped coffee cups, jazz humming in the background, and handwritten menus. I ordered the bread pudding mostly because I didn’t feel like anything else.

What showed up at my table looked humble—no garnish, no flair. But the first bite? Pure comfort. Spiced, warm, with a soft center and crispy edges. That memory stayed with me longer than the rest of the trip.

Since then, I’ve tried a dozen versions at home. Some too dry, others too sweet. Eventually, I landed on this one. It doesn’t try to be trendy—it just works. Simple, soulful, and soaked in flavor. It’s the kind of dessert you don’t need a holiday for. Just a little time, a loaf of bread, and the urge to make something that feels like a hug in a bowl.

Short Description

Classic New Orleans Bread Pudding is a rich, custardy dessert made with spiced cream-soaked bread cubes and baked to golden perfection, then served with a warm bourbon sauce for a decadent Southern treat.

Key Ingredients

For the Bread Pudding:

• 1 loaf (about 10 cups) French bread, cut into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup raisins (optional)
• 3 tablespoons unsalted butter, melted

For the Bourbon Sauce:

• ½ cup unsalted butter
• 1 cup heavy cream
• ½ cup brown sugar
• ¼ cup bourbon (adjust to taste)
• 1 teaspoon vanilla extract

Tools Needed

• Large mixing bowls
• 9×13-inch baking dish
• Whisk
• Saucepan
• Spatula or wooden spoon

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Soak the Bread
Place the cubed French bread in a large mixing bowl. In another bowl, whisk together the milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.

Step 3: Combine and Rest
Pour the custard mixture over the bread. Gently fold the bread into the mixture so each cube is coated. Let the mixture rest for 15–20 minutes so the bread absorbs all the flavor.

Step 4: Add Raisins and Transfer to Pan
Stir in the raisins if using, then pour the mixture into the greased baking dish. Drizzle the melted butter evenly across the top.

Step 5: Bake the Pudding
Bake for 45–50 minutes, until the top is golden brown and the center is set. A knife inserted in the center should come out clean, but the texture should remain moist.

Step 6: Make the Bourbon Sauce
While the pudding bakes, melt the butter in a saucepan over medium heat. Add heavy cream and brown sugar, whisking until the sugar dissolves.

Stir in the bourbon and simmer for 2–3 minutes, allowing it to thicken slightly. Remove from heat and mix in the vanilla extract.

Why You’ll Love This Recipe

Full of flavor: Warm spices and sweet bourbon sauce make each bite cozy and rich.

Comforting texture: Crispy top, soft custardy middle—just the way bread pudding should be.

Easy to make: No fancy techniques, just mix, soak, and bake.

Customizable: Add chocolate chips, pecans, or dried fruit to make it your own.

Perfect for gatherings: Serves a crowd and makes your kitchen smell incredible.

Mistakes to Avoid & Solutions

1. Using fresh bread
Fresh bread won’t soak up the custard properly. Use day-old or slightly dried-out bread for better texture.

2. Skipping the soak time
Rushing this step can lead to dry spots. Letting the bread soak ensures every bite is tender and flavorful.

3. Overbaking
Bread pudding should be moist. If overbaked, it can dry out. Look for a slight jiggle in the center when it’s done.

4. Too much bourbon in the sauce
Start small, then taste. Bourbon is strong—too much can overpower the dessert.

5. Not greasing the pan
This leads to sticking and hard cleanup. Always butter or spray the dish well.

Serving and Pairing Suggestions

– Serve it warm, straight from the oven, drizzled with bourbon sauce. A scoop of vanilla ice cream on top takes it over the edge.

– Pair with coffee, Irish cream liqueur, or a nightcap cocktail.

– Perfect for potlucks, holidays, or family-style Sunday dinners.

– You can also plate it individually for a more elegant presentation.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm individual slices in the microwave or bake in the oven at 300°F for 10–15 minutes. Cover with foil to prevent drying out.

FAQs

1. What kind of bread works best?
French bread or brioche are ideal because they hold their shape and absorb custard well.

2. Can I make this without bourbon?
Absolutely. Swap the bourbon in the sauce with more cream or use rum extract for flavor without alcohol.

3. How do I know when it’s fully baked?
Check the center with a knife—it should come out mostly clean, and the top should be golden.

4. Can I make it ahead of time?
Yes, assemble the night before and refrigerate. Bake the next day for fresh results.

5. What if my pudding comes out too dry?
Add a splash of milk or cream before reheating and cover with foil in the oven to bring back moisture.

Tips & Tricks

– Use stale bread for better custard absorption.

– Soak the bread longer for extra creamy texture.

– Don’t skip the melted butter on top—it helps with browning and flavor.

– Adjust the amount of sugar if your bread is already sweet (like brioche).

– Add chopped pecans for crunch and Southern flair.

Recipe Variations

Chocolate Chip Bread Pudding
Add ¾ cup chocolate chips to the soaked bread before baking. The melted chocolate adds richness and contrast to the soft pudding.

Apple Cinnamon Version
Mix in 1 cup of peeled, chopped apples and a pinch of extra cinnamon. Great for fall!

Pecan Praline Twist
Add ½ cup chopped pecans and a touch of maple syrup to the custard mixture. Top with a brown sugar pecan glaze instead of bourbon sauce.

Dairy-Free Alternative
Use almond or oat milk and coconut cream in place of dairy. Substitute vegan butter and omit the sauce or use a non-dairy caramel topping.

Final Thoughts

This dessert never stays on the table long. It’s rich but not heavy, sweet without being cloying, and every bite has that mix of soft custard and golden crust that makes you slow down and savor it. I’ve served it to friends who had never tried bread pudding before, and they always ask for the recipe before they leave.

It’s become one of those dishes that feels dependable, like a good conversation or your favorite sweater on a chilly night. Nothing fancy, just familiar and comforting in the best way. If you’ve got a bit of day-old bread and a little time, this recipe delivers warmth in every bite.