Few desserts carry the soul of a city the way bread pudding does in New Orleans. Born from humble beginnings, this dish has transformed into a beloved staple of Southern hospitality, blending simple ingredients into a warm, rich, and soul-satisfying dessert. Imagine gathering around the table on a cool evening, the aroma of cinnamon and vanilla filling the kitchen, as you scoop into a golden, custardy bread pudding topped with velvety bourbon sauce.
This recipe is more than just dessert—it’s tradition. Passed down through generations and perfected in jazz-filled kitchens, bread pudding embodies the spirit of making the most out of what you have. If you’ve ever wanted to bring a little bit of New Orleans into your home, this classic recipe is your ticket to comfort and celebration in every bite.
Why You’ll Love This Recipe
There’s something magical about bread pudding. Unlike many desserts that require precise measurements and delicate techniques, bread pudding is forgiving, hearty, and comforting. Here’s why you’ll fall in love with this version:
- Authentic New Orleans flavor – With warm spices, rich custard, and that all-important bourbon sauce.
- Budget-friendly – Uses day-old French bread, making it both economical and delicious.
- Perfect for gatherings – Whether it’s Mardi Gras, Thanksgiving, or Sunday supper, this dessert is made to share.
- Customizable – Add pecans, chocolate, or dried fruit to make it your own.
- Unforgettable sauce – The bourbon sauce drizzled on top takes it from homestyle comfort food to show-stopping dessert.
Ingredients You’ll Need
Let’s break down what you’ll need to make this New Orleans classic at home.
For the Bread Pudding
- 1 large loaf French bread (14 to 16 ounces)
- 4 cups milk
- 3 eggs, lightly beaten
- 2 cups granulated sugar
- 2 tablespoons pure vanilla extract
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon ground cinnamon
- 1 cup raisins
- 3 tablespoons butter, melted
For the Bourbon Sauce
- 1/2 cup butter
- 1 cup granulated sugar
- 1 egg, lightly beaten
- 2 tablespoons bourbon (whiskey), or to taste
These simple pantry staples come together to create something far greater than the sum of their parts.
Step-by-Step Instructions
Step 1: Prepare the Bread Base
Tear or cut your French bread into 1-inch cubes and place them into a large mixing bowl. Pour in the milk and let the bread soak, crushing it gently with your hands until the texture is soft and well combined. This step is key—it’s what transforms dry bread into custardy richness.
Step 2: Mix the Custard
In another bowl, whisk together the eggs, sugar, vanilla extract, allspice, and cinnamon. Stir in the raisins for a pop of sweetness in every bite. Pour this custard mixture into the soaked bread, mixing thoroughly. Let it rest for about 2 hours, stirring occasionally so the bread absorbs all the flavors.
Step 3: Bake to Perfection
Preheat your oven to 350°F. Grease a 13×9-inch baking dish with melted butter, then transfer the bread mixture into the dish. Spread evenly and bake uncovered for 45 to 50 minutes, or until the top is golden brown and the pudding is set in the center. Cool slightly on a wire rack.
Step 4: Make the Bourbon Sauce
In a saucepan over medium heat, melt the butter. Stir in the sugar until dissolved. Slowly drizzle in the beaten egg while whisking constantly—this prevents scrambling. Cook until the sauce thickens slightly, then remove from heat and stir in the bourbon.
Step 5: Serve and Savor
Spoon generous servings of warm bread pudding into bowls or onto plates. Drizzle with the silky bourbon sauce and serve immediately. The combination of warm pudding and boozy sauce is pure bliss.
The Story Behind New Orleans Bread Pudding
Bread pudding didn’t start out as a fancy dessert. It originated as a clever way to avoid wasting leftover bread. Cooks in New Orleans turned day-old French bread into something extraordinary by soaking it in milk, sugar, and eggs, then baking it until golden. Over time, it became a treasured recipe in both homes and restaurants across the city.
Today, you’ll find it on menus from casual diners to fine-dining establishments in the French Quarter. Every chef has their own twist, but the heart of the dish remains the same: comfort, thrift, and tradition.
Tips for the Perfect Bread Pudding
- Use Day-Old Bread – Fresh bread won’t soak up the custard as well. Slightly stale bread holds its structure while still absorbing flavor.
- Soak Thoroughly – Let the mixture sit for at least 2 hours before baking. This ensures every cube of bread is custard-rich.
- Add Mix-Ins – Pecans, chocolate chips, or dried cranberries add extra depth.
- Don’t Skip the Sauce – The bourbon sauce is the crown jewel of this dessert. If you prefer alcohol-free, substitute with vanilla extract.
- Serve Warm – Bread pudding tastes best fresh out of the oven with sauce poured over.
Variations to Try
- Chocolate Bread Pudding – Add a cup of chocolate chips for a rich twist.
- Pecan Praline Bread Pudding – Fold in toasted pecans and drizzle with praline sauce.
- Apple Bread Pudding – Mix in chopped apples and a touch of nutmeg for a fall-inspired treat.
- Savory Bread Pudding – Skip the sugar and make it with cheese, herbs, and sausage for a brunch dish.
Serving Suggestions
Bread pudding is versatile enough to fit into almost any occasion. Here are some serving ideas:
- With ice cream – A scoop of vanilla ice cream melting into warm pudding is irresistible.
- With whipped cream – A lighter option that still adds creamy texture.
- With fresh fruit – Strawberries or blueberries brighten up the richness.
- As a holiday centerpiece – Perfect for Thanksgiving or Christmas dessert tables.
Storing and Reheating Bread Pudding
- Refrigeration: Store leftovers covered in the fridge for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm in the oven at 300°F for 10-15 minutes, or microwave single servings for 30-60 seconds. Always reheat with sauce for best flavor.
The Bourbon Sauce: What Makes It Special
What sets New Orleans bread pudding apart from its cousins in other regions is the bourbon sauce. Silky, sweet, and just boozy enough, it elevates this dessert into something memorable. Bourbon adds a caramel-like depth with hints of vanilla and oak, complementing the custardy bread pudding perfectly.
If you’d prefer to keep it family-friendly, substitute the bourbon with a tablespoon of vanilla extract or a splash of apple juice. The sauce will still be decadent and delicious.
Pairing Ideas: Drinks and Bread Pudding
Pairing drinks with dessert makes the experience even more special. Here are a few ideas:
- Coffee – A hot cup of dark roast pairs beautifully with sweet, spiced pudding.
- Sweet wine – Try a glass of Sauternes or Moscato.
- Bourbon neat – For adults who want to lean into the flavors.
- Hot chocolate – A cozy, kid-friendly pairing for the holidays.
Why This Recipe is Perfect for Sharing
Bread pudding is not a dessert meant to be eaten alone. It’s baked in a big dish, designed for scooping into bowls and passing around a table. Its very nature makes it communal—a dessert that feels like a hug, especially when shared with family or friends.
Serve it at a holiday dinner, bring it to a potluck, or surprise your neighbors with a warm dish on a chilly evening. The joy it brings is as much about sharing as it is about eating.
Frequently Asked Questions
Can I use another type of bread?
Yes! While French bread is traditional, brioche or challah work beautifully for a richer pudding.
Is it possible to make it alcohol-free?
Absolutely. Replace bourbon with vanilla extract or apple juice in the sauce.
Can I make bread pudding ahead of time?
Yes. You can prepare the custard-soaked bread mixture and refrigerate overnight before baking. Bake fresh the next day for best results.
How do I know when it’s done baking?
The pudding should be golden brown on top and set in the middle. Insert a knife—if it comes out clean, it’s ready.
Conclusion: Bring New Orleans to Your Kitchen
Classic New Orleans Bread Pudding is more than a dessert—it’s a celebration of tradition, resourcefulness, and flavor. Whether you’re making it for Mardi Gras, a family gathering, or simply because you crave a comforting treat, this recipe guarantees smiles around the table.
The soft custard-soaked bread, the warmth of cinnamon and vanilla, and the decadent bourbon sauce come together to create a dessert that feels like home. It’s a dish that tells a story, and now it’s yours to share. So go ahead—turn day-old bread into a masterpiece and bring the soulful sweetness of New Orleans into your kitchen.