If you’ve ever tasted true Southern hospitality on a plate, you know that the Classic New Orleans Bread Pudding Recipe perfectly captures the heart and soul of soulful, comforting dessert. This dish features tender cubes of day-old French bread soaked in a rich custard made from whole milk, cream, and eggs, spiced just right with cinnamon and nutmeg, and crowned with a warm, luxurious bourbon sauce. It’s the kind of dessert that wraps you in a cozy hug and leaves you craving another helping, whether you’re indulging after dinner or sharing at a festive gathering.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, pantry-friendly ingredients. Each component is essential, harmonizing to create the perfect blend of creamy, spicy, and subtly sweet flavors, along with a delightful custardy texture.
- 6 cups day-old French bread (cut into 1-inch cubes): Stale bread soaks up the custard perfectly without becoming mushy.
- 2 cups whole milk: Adds richness and keeps the custard creamy.
- 1 cup heavy cream: Boosts decadence and silky texture in the pudding.
- 4 large eggs: The binding agent that sets the custard as it bakes.
- 1 cup granulated sugar: Sweetens the pudding without overpowering the spices.
- 1 tablespoon vanilla extract: Brings warmth and floral undertones to the flavor profile.
- 1 teaspoon cinnamon: Offers a classic spice note that embodies Southern desserts.
- ¼ teaspoon nutmeg: Adds depth and a hint of earthiness.
- ¼ teaspoon salt: Balances all the sweetness and enhances other flavors.
- ½ cup raisins (optional): Provides little bursts of sweetness and texture contrast.
- 2 tablespoons unsalted butter (for greasing the dish): Prevents sticking and adds a subtle buttery finish.
- For the Bourbon Sauce:
- ½ cup unsalted butter: Creates a luscious base for the sauce.
- 1 cup powdered sugar: Sweetens and thickens the sauce to a syrupy texture.
- 2 tablespoons bourbon (or to taste): Infuses the sauce with that signature New Orleans kick.
- 1 tablespoon water: Helps adjust the sauce consistency perfectly.
How to Make Classic New Orleans Bread Pudding Recipe
Step 1: Prepare and Soak the Bread
Begin by preheating your oven to 350°F and greasing a 9×13-inch baking dish generously with butter. This ensures your bread pudding won’t stick and will bake evenly. In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and aromatic. Gently fold in the cubed bread so it’s fully coated, letting it soak up all those rich custard flavors for 15 to 20 minutes. If you’re including raisins, stir them in now for little pockets of fruity sweetness throughout the pudding.
Step 2: Bake the Pudding
Once the bread has soaked beautifully, pour the entire mixture evenly into your prepared baking dish. Spread it out so no cubes are hiding and the custard can set uniformly. Place it in the oven and bake for 45 to 50 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and the custard feels firm to the touch but still creamy inside. This step is where the magic happens — the perfect balance of crispy edges and tender custard center that defines this Classic New Orleans Bread Pudding Recipe.
Step 3: Make the Bourbon Sauce
While your bread pudding bakes, turn your attention to that iconic bourbon sauce. In a small saucepan over low heat, melt the butter until it’s just shimmering. Whisk in powdered sugar, water, and bourbon until the sauce is smooth, glossy, and warm. Be careful not to let it boil, as you want a velvety sauce that drapes over each serving beautifully, complementing the spiced custard with a sweet, boozy finish.
Step 4: Serve and Enjoy
Remove the pudding from the oven and allow it to cool just slightly so it’s warm but not scorching. Spoon generous portions onto plates and drizzle with your homemade bourbon sauce. The contrast of warm custard and buttery, spirited sauce is simply irresistible and truly highlights why this Classic New Orleans Bread Pudding Recipe remains a timeless Southern favorite.
How to Serve Classic New Orleans Bread Pudding Recipe
Garnishes
Add a personal touch by topping your bread pudding with a dollop of whipped cream, a sprinkle of cinnamon, or a few toasted pecans for extra crunch. These garnishes elevate the presentation and bring additional layers of texture and flavor.
Side Dishes
This dessert pairs wonderfully with light, refreshing sides like fresh berries or a citrus salad, which balance the richness of the pudding. A simple scoop of vanilla ice cream can also complement the warmth and spice beautifully.
Creative Ways to Present
Try serving individual portions in elegant ramekins for a dinner party or layering it in a glass trifle dish with extra bourbon sauce and fruit to transform this Classic New Orleans Bread Pudding Recipe into a show-stopping centerpiece dessert. Presentation is all about celebrating this comfort food with flair.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding will keep tightly covered in the refrigerator for up to four days. The flavors often deepen overnight, making it just as delightful the next day or two.
Freezing
You can freeze portions of the bread pudding without sauce wrapped tightly in plastic wrap and stored in an airtight container for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in the microwave or oven until warmed through. Reheat the bourbon sauce gently on the stovetop to restore its silky texture, then drizzle generously over your warmed pudding for a fresh, indulgent taste.
FAQs
Can I use a different type of bread for this recipe?
Absolutely! While day-old French bread is classic for its firm texture and neutral flavor, you can experiment with brioche, challah, or even a sturdy sandwich bread for a slightly different but equally delicious result.
Is it possible to make this dessert dairy-free or vegan?
To adapt this Classic New Orleans Bread Pudding Recipe for dairy-free or vegan diets, substitute the milk and cream with plant-based alternatives like almond or oat milk, and replace eggs with flaxseed or chia seed “eggs.” Keep in mind the texture may vary slightly.
Can I omit the bourbon in the sauce?
Yes! If you prefer to avoid alcohol, simply replace the bourbon with vanilla extract for a lovely, mellow sauce that still complements the pudding perfectly.
How do I prevent the bread pudding from becoming too soggy?
Using day-old or slightly stale bread is key to absorbing the custard without turning mushy. Also, allowing the soaked bread to sit before baking and baking until set ensures a perfect texture with a gently crisped top.
Can this recipe be made gluten-free?
If you use gluten-free bread cubes that are similarly firm, you can make a gluten-free version. Just be sure to check your bourbon or alternative ingredients for gluten content to keep it safe.
Final Thoughts
This Classic New Orleans Bread Pudding Recipe is more than just a dessert—it’s a warm invitation to experience Southern charm in every bite. Whether you’re sharing it with family on special occasions or simply enjoying a cozy night in, this bread pudding’s rich custard and irresistible bourbon sauce will quickly become your go-to comfort dessert. Give it a try and make some sweet memories!
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Classic New Orleans Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
Classic New Orleans Bread Pudding is a rich and comforting Southern dessert made with day-old French bread soaked in a creamy custard mixture, baked to golden perfection, and served warm with a luscious bourbon sauce. This traditional treat combines warm spices, raisins, and a boozy sweet glaze to create a truly indulgent experience perfect for any occasion.
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
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup raisins (optional)
- 2 tablespoons unsalted butter (for greasing the dish)
Bourbon Sauce
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons bourbon (or to taste)
- 1 tablespoon water
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with 2 tablespoons of unsalted butter to prevent sticking and add flavor.
- Mix custard base: In a large mixing bowl, whisk together 2 cups whole milk, 1 cup heavy cream, 4 large eggs, 1 cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt until fully combined and smooth.
- Soak bread: Add the cubed day-old French bread into the custard mixture. Gently fold the cubes to ensure they are fully coated. Let this mixture sit for 15–20 minutes to allow the bread to soak up the custard.
- Add raisins (optional): If using, stir ½ cup raisins into the soaked bread mixture evenly.
- Bake the pudding: Pour the soaked bread and custard mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 45–50 minutes, or until the top turns golden brown and the custard is set in the center.
- Prepare bourbon sauce: While the pudding bakes, melt ½ cup unsalted butter in a small saucepan over low heat. Whisk in 1 cup powdered sugar, 1 tablespoon water, and 2 tablespoons bourbon until smooth and warm. Avoid boiling the sauce to maintain its texture.
- Serve: Remove the bread pudding from the oven and allow it to cool slightly. Serve warm by drizzling the bourbon sauce over individual portions for a classic Southern finish.
Notes
- This dessert is best served warm to enjoy the creamy texture and rich flavors fully.
- Leftovers can be stored in the refrigerator and reheated gently before serving.
- To make an alcohol-free version, omit the bourbon or substitute with additional vanilla extract.
