When it comes to iconic Southern desserts, Classic New Orleans Bread Pudding is a top contender. Rich, custardy, and gently spiced, this dish transforms humble ingredients—stale bread, milk, sugar, and eggs—into something warm, comforting, and wildly delicious.
Perfect for holidays, Sunday dinners, or any time you need a nostalgic dessert with Southern flair, this recipe is a tribute to simplicity and flavor.
Why I Love This Recipe
This bread pudding is everything a dessert should be: moist, sweet, and brimming with warm spices like cinnamon and allspice. The addition of raisins and a generous splash of vanilla adds depth and a slight chew that keeps every bite interesting.
It’s incredibly versatile too—serve it plain, top it with whipped cream, or go full indulgence with a warm bourbon or caramel sauce.
Ingredients
- 1 large loaf French bread (about 14–16 oz), torn or cubed
- 4 cups milk
- 3 eggs, lightly beaten
- 2 cups granulated sugar
- 2 tbsp pure vanilla extract
- ¼ tsp allspice
- ¼–½ tsp ground cinnamon
- 1 cup raisins
- 3 tbsp butter, melted
Swaps and Notes
- Bread options: Brioche, challah, or leftover dinner rolls work great too.
- No raisins? Try chopped dates, dried cranberries, or pecans.
- Add sauce: Serve with warm bourbon sauce, vanilla glaze, or a drizzle of sweetened condensed milk.
- Make ahead: Assemble and chill overnight, then bake fresh the next day.
How to Make Classic New Orleans Bread Pudding
1. Prep the Bread
- Preheat oven to 350°F (175°C).
- Tear or cube French bread and place in a large mixing bowl.
- Pour milk over the bread and let soak for 10–15 minutes, stirring occasionally until well softened.
2. Mix the Custard
- In a separate bowl, whisk together eggs, sugar, vanilla extract, allspice, and cinnamon.
- Stir in the raisins and melted butter.
3. Combine
- Pour the custard mixture over the soaked bread.
- Mix gently until everything is evenly incorporated—don’t over-mix or mash.
4. Bake
- Pour into a greased 9×13-inch baking dish.
- Bake for 45–55 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
5. Cool & Serve
- Let cool slightly before slicing.
- Serve warm, at room temperature, or chilled—your call.
Tips for Success
- Day-old bread is best—it soaks up the custard without falling apart.
- Don’t skip the soak time; it’s what gives bread pudding its creamy texture.
- For a caramelized crust, sprinkle a little extra sugar on top before baking.
- Double the vanilla for an extra aromatic boost.
Serving Suggestions & Pairings
Make this dessert the star or the sweet ending to a comforting meal. Here’s what to serve with or after:
- Pair with Big Family Banana Pudding for a Southern dessert table
- Add a fall favorite like Pumpkin Spice Muffins
- Offer small sweets like Caramel Apple Pie Cookies
- Create a nostalgic mix with Old-School No-Bake Cookies
- Include Easy Coconut Macaroons as a gluten-free option
Storage and Leftover Tips
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm slices in the microwave or covered in the oven at 300°F.
- Freezer: Freeze cooled portions for up to 2 months. Thaw overnight and reheat to serve.
More Recipes You’ll Love
If you love comforting Southern-inspired desserts, don’t miss:
- Big Family Banana Pudding
- Caramel Apple Pie Cookies
- Old-School No-Bake Cookies
- Easy Pumpkin Spice Muffins
- Easy Coconut Macaroons
Final Thoughts
This Classic New Orleans Bread Pudding is comfort food at its finest—warm, spiced, sweet, and easy to make. It brings old-school charm and Southern hospitality to your kitchen with minimal effort and maximum flavor.
Tried it? Tag @ChefManiac and share your slice of NOLA magic! And be sure to follow for more timeless recipes that turn everyday ingredients into unforgettable dishes.
Leave a Reply