Classic New Orleans Bread Pudding: A Taste of Southern Comfort

There are some desserts that just whisper “comfort” and “tradition,” and Classic New Orleans Bread Pudding is undoubtedly one of them. This iconic Southern dessert, deeply rooted in the culinary heart of New Orleans, transforms humble day-old bread into a rich, custardy, and utterly decadent treat. With warm spices and plump raisins, all swimming in a glorious bourbon sauce, it’s a dish that evokes cozy evenings and sweet memories. Get ready to experience a true taste of Louisiana!

Why I Love This Recipe

There’s a certain magic to taking simple ingredients and turning them into something extraordinary, and that’s precisely what this Classic New Orleans Bread Pudding does. I love how it takes something as unassuming as stale French bread and elevates it into a dessert that feels incredibly luxurious. The custardy texture, the warmth of the cinnamon and allspice, the bursts of sweetness from the raisins, and that absolutely divine bourbon sauce—it all combines to create a truly unforgettable experience. It’s the kind of dessert that feels like a warm hug, perfect for sharing with loved ones, and it always transports me straight to the vibrant, soulful kitchens of New Orleans. It’s comforting, satisfying, and a true testament to Southern hospitality.

Ingredients

Here’s what you’ll need to create this incredibly flavorful Classic New Orleans Bread Pudding:

• 1 large loaf French Bread (approximately 14 to 16 ounces), preferably day-old or slightly stale
• 4 cups milk (whole milk recommended for richness)
• 3 eggs, lightly beaten
• 2 cups granulated sugar
• 2 tablespoons pure vanilla extract
• 1/4 teaspoon allspice
• 1/4 to 1/2 teaspoon cinnamon, ground
• 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 your taste

Swaps and Notes

• French Bread: Day-old or slightly stale French bread works best as it absorbs the custard mixture beautifully without becoming mushy. If your bread is fresh, you can cut it into cubes and toast it lightly in the oven for 10-15 minutes to dry it out.
• Milk: Whole milk will give you the richest, most decadent bread pudding. You can use lower-fat milk, but the texture might be slightly less creamy.
• Raisins: While classic, if you’re not a fan of raisins, you can omit them or swap them for other dried fruits like dried cranberries, chopped apricots, or even chocolate chips for a different twist.
• Spices: Adjust the cinnamon and allspice to your preference. A pinch of nutmeg can also be a nice addition.
• Bourbon Sauce: The bourbon is essential for that authentic New Orleans flavor, but if you prefer to omit alcohol, you can use a few drops of bourbon extract, or simply make a classic vanilla sauce (using milk instead of bourbon and adding more vanilla extract).
• Egg for Sauce: The egg in the bourbon sauce helps to emulsify and thicken it, creating a richer texture. Ensure your sauce doesn’t boil vigorously to prevent the egg from scrambling.

Steps for the Recipe

Let’s get started on this Southern classic, the New Orleans Bread Pudding!

1. Prepare the Bread: Tear or cut the French bread into 1-inch cubes. Place the bread cubes in a very large mixing bowl.
2. Make the Custard: In a separate medium bowl, whisk together the milk, eggs, sugar, vanilla extract, allspice, and cinnamon until well combined.
3. Combine Bread and Custard: Pour the custard mixture over the bread cubes in the large bowl. Add the raisins. Gently toss the bread and raisins with the custard until all the bread is thoroughly soaked. You may need to press down on the bread cubes to help them absorb the liquid. Let it sit for at least 15-20 minutes, or even up to an hour, to ensure maximum absorption.
4. Prep for Baking: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similarly sized oven-safe dish with some of the melted butter.
5. Assemble and Bake: Pour the bread pudding mixture into the prepared baking dish, spreading it evenly. Drizzle the remaining melted butter over the top of the pudding. Bake for 50-60 minutes, or until the pudding is golden brown on top, set, and a knife inserted into the center comes out relatively clean (it will still be moist).
6. Make the Bourbon Sauce: While the pudding is baking, prepare the sauce. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup sugar until dissolved.
7. Add Egg & Bourbon to Sauce: Slowly whisk in the lightly beaten egg into the butter-sugar mixture. Cook, stirring constantly, for 2-3 minutes until the sauce slightly thickens. Do not boil vigorously. Remove from heat and stir in the bourbon and an additional splash of vanilla extract if desired.
8. Serve: Let the bread pudding cool slightly after baking, then serve warm with generous drizzles of the warm Bourbon Sauce.

Tips for Success

• Stale Bread is Best: This is truly the key to great bread pudding. Stale bread soaks up the custard without turning into mush.
• Don’t Rush Soaking: Giving the bread enough time to absorb the custard mixture is crucial for a moist, tender pudding.
• Gentle Whisking for Sauce: When adding the egg to the bourbon sauce, whisk constantly and keep the heat moderate to prevent the egg from scrambling.
• Serve Warm: While good cold, bread pudding truly shines when served warm, especially with the warm sauce.

Serving Suggestions and Pairings

This Classic New Orleans Bread Pudding is a dessert meant to be savored.

• The Sauce is Essential: Don’t skip the Bourbon Sauce! It’s what makes this pudding sing.
• Ice Cream/Whipped Cream: A scoop of vanilla bean ice cream or a dollop of freshly whipped cream provides a delightful creamy contrast.
• Coffee: A strong cup of coffee or chicory coffee (a New Orleans staple) is the perfect accompaniment.
• Cocktail Pairing: Consider a classic Old Fashioned or a Sazerac to complement the bourbon notes in the sauce.

Storage and Leftover Tips

Store any leftover Classic New Orleans Bread Pudding in an airtight container in the refrigerator for up to 3-4 days. The Bourbon Sauce can be stored separately in the refrigerator for the same amount of time. Reheat individual portions of the bread pudding gently in the microwave or oven until warm. Gently rewarm the Bourbon Sauce in a saucepan over low heat, stirring frequently, or in the microwave.

More Recipes You Will Love

If you have a soft spot for comforting, rich desserts like this bread pudding, you’ll love these other sweet treats from Chef Maniac:

• For another classic family-sized dessert, my Big Family Banana Pudding is always a hit.
• If you’re a chocolate lover, these Chocolate Chip Cookie Dough Brownie Bombs are pure decadence.
• My recipe for The Best Peanut Butter Brownies I’ve Ever Made is a consistent crowd-pleaser.
• For a refreshing no-bake treat, try my Grasshopper Pie.
• And as fall approaches, this Pumpkin Delight Dessert is a comforting option.

Final Thoughts

Making Classic New Orleans Bread Pudding is more than just baking; it’s about embracing a tradition of warmth, hospitality, and incredibly delicious food. This recipe delivers all the comfort and flavor you expect from a beloved Southern dessert, proving that sometimes the simplest ingredients create the most profound culinary experiences. Give it a try, and let the rich flavors transport you straight to the heart of New Orleans.

What’s your favorite traditional Southern dessert? Share your thoughts in the comments below!