Classic New Orleans Bread Pudding with Homemade Bourbon Sauce: A Taste of the Big Easy
By Jason Griffith
Bread pudding. The very name conjures images of cozy kitchens, sweet spices, and a dessert that feels like a warm hug. But when you talk about New Orleans Bread Pudding, you’re talking about something legendary. This isn’t just leftover bread baked with custard; it’s a rich, decadent, and utterly satisfying experience, made complete by a generous drizzle of that iconic Bourbon Sauce.
I first had this dish on a trip to the French Quarter years ago, and I’ve been chasing that flavor ever since. The secret? Letting the bread really soak up the spiced, milky custard, ensuring every bite is moist and flavorful. It’s comforting, easy to make, and is the ultimate showstopper dessert for any gathering. Trust me, once you taste this classic recipe, it’ll be your new favorite.
Why I Love This Recipe
There are a thousand bread pudding recipes out there, but this one is pure, unadulterated New Orleans tradition.
- Ultimate Comfort Food: It’s rich, warm, and deeply satisfying—the definition of a perfect dessert.
- Simple Ingredients: The pudding itself uses pantry staples, turning humble French bread into something extraordinary.
- The Bourbon Sauce: This sauce is non-negotiable. It’s what elevates the dish from great to unforgettable. The subtle warmth and caramel notes of the bourbon cut through the richness of the pudding beautifully.
- Perfect for Entertaining: This recipe makes a large batch, making it ideal for holiday meals, potlucks, or just feeding your whole family. It’s a fantastic, fuss-free dessert for when you’re feeding a crowd, much like my go-to This Big Family Banana Pudding Is My Favorite Classic Dessert to Feed a Crowd.
Ingredients
| Item | Quantity | Notes |
| Pudding | ||
| French Bread | 1 large loaf (14-16 oz) | Day-old or slightly stale is best. |
| Milk | 4 cups | Whole milk is recommended for richness. |
| Eggs | 3, lightly beaten | |
| Granulated Sugar | 2 cups | |
| Pure Vanilla Extract | 2 Tablespoons | Don’t skimp on the quality! |
| Allspice | 1/4 teaspoon | |
| Ground Cinnamon | 1/4 to 1/2 teaspoon | Adjust to your preference. |
| Raisins | 1 cup | Optional, but highly recommended. |
| Butter | 3 Tablespoons, melted | For greasing the dish. |
| Bourbon Sauce | ||
| Butter | 1/2 cup | |
| Granulated Sugar | 1 cup | |
| Egg | 1, lightly beaten | |
| Bourbon (Whiskey) | 2 Tablespoons, or to taste | Use your favorite brand. |
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Swaps and Notes
- Bread: Brioche or Challah can be used for a richer pudding, but classic French bread gives it that authentic NOLA texture. If your bread is fresh, let the pieces sit out for an hour or two to dry slightly.
- Milk: You can use a mix of half-and-half or heavy cream with milk for an even richer custard.
- Raisins: If you aren’t a fan of raisins, swap them for dried cranberries, pecans, or walnuts. You can also soak the raisins in the bourbon before adding them for an extra punch of flavor.
- Bourbon Sauce: You can omit the bourbon for a non-alcoholic vanilla sauce. Simply use 2 tablespoons of vanilla extract in place of the bourbon and a splash of milk or water if the sauce is too thick.
Steps for the Recipe
Step 1: Prep the Bread and Soak
Tear or cut the French bread into roughly 1-inch pieces and place them in a very large bowl. Pour the 4 cups of milk over the bread. Use your hands to thoroughly combine and mash the bread until it’s fully soaked and starts to break down into a chunky, mushy texture.
Step 2: Make the Custard
In a separate medium bowl, whisk together the 3 lightly beaten eggs, 2 cups of sugar, vanilla extract, allspice, and cinnamon until the mixture is uniform. Stir in the raisins.
Step 3: Combine and Rest
Pour the egg/sugar mixture into the bowl with the soaked bread. Stir well to combine everything. Let the mixture sit for 2 hours at room temperature, stirring occasionally. This resting period is crucial—it ensures the bread is completely saturated and the pudding will be moist, not dry.
Step 4: Bake the Pudding
Preheat your oven to 350∘F. Melt the 3 tablespoons of butter and use it to generously grease a 13×9-inch baking dish. Transfer the bread pudding mixture into the prepared dish, spreading it out evenly. Bake uncovered for 45-50 minutes. The pudding is done when it’s set, lightly golden brown on top, and a knife inserted near the center comes out clean.
Step 5: Make the Bourbon Sauce
While the pudding cools slightly on a wire rack, make the sauce. Melt the 1/2 cup of butter in a small saucepan over medium heat. Stir in the 1 cup of sugar until it is dissolved. Gradually add the 1 lightly beaten egg, stirring constantly and vigorously to prevent the egg from scrambling. Cook the sauce, stirring, until it thickens slightly (a minute or two). Remove from the heat and stir in the 2 tablespoons of bourbon (or more, to taste!).
Step 6: Serve
Serve the bread pudding warm, sliced into squares, and generously drizzled with the warm Bourbon Sauce.
Tips for Success
- Don’t Rush the Soak: The 2-hour rest time is the most important part of this recipe. It ensures the texture is moist and custard-like throughout.
- Egg Tempering (Bourbon Sauce): When adding the egg to the sauce, make sure to add it slowly and stir very fast to incorporate it smoothly and prevent it from cooking into bits.
- Serving Temperature: This pudding is best served warm or at room temperature. The Bourbon Sauce should also be warm when drizzled on top.
Serving Suggestions and Pairings
New Orleans Bread Pudding is a rich dessert, so simple pairings work best.
- Coffee: A strong, dark roast, or even a classic New Orleans-style coffee and chicory provides a nice, bitter contrast to the sweetness.
- Cocktails: For a spirited pairing, try a Sazerac or a Rum Old Fashioned.
- Ice Cream: A scoop of vanilla bean ice cream or whipped cream can provide a cool, creamy contrast.
Nutritional Information Per Serving
(Estimates based on 12 servings)
| Component | Value |
| Calories | 480 kcal |
| Total Fat | 18 g |
| Saturated Fat | 11 g |
| Cholesterol | 105 mg |
| Sodium | 300 mg |
| Total Carbohydrate | 69 g |
| Dietary Fiber | 2 g |
| Total Sugars | 50 g |
| Protein | 10 g |
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Storage and Leftover Tips
- Storage: Cover leftover bread pudding tightly and store it in the refrigerator for up to 4 days. Store the Bourbon Sauce separately in an airtight container in the fridge for up to a week.
- Reheating: This dish reheats beautifully. Cover individual portions loosely with foil and warm them in a 300∘Foven for 10-15 minutes, or microwave them briefly until warm. Reheat the Bourbon Sauce gently on the stovetop or in the microwave.
More Recipes You Will Love
If you enjoyed this decadent, comforting dessert, you might love these other favorites:
- The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made a Lot)
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- This One-Pan Breakfast Bake Will Make You Skip
Final Thoughts
Making this New Orleans Bread Pudding is more than just baking a dessert; it’s inviting a piece of Southern culinary heritage into your home. The aroma alone as it bakes will have your guests asking for the recipe.
Give this classic a try for your next big dinner—I promise it’ll be a new family favorite.
I’d love to hear your thoughts! Did you add any pecans or cranberries? Let me know in the comments below!
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