Classic New Orleans Bread Pudding is one of the most iconic Southern desserts, made with simple ingredients like French bread, milk, eggs, warm spices, and a rich bourbon sauce. This comforting recipe is deeply rooted in Louisiana’s culinary history and remains a beloved staple at holiday gatherings, family dinners, and celebrations across New Orleans.

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Classic New Orleans Bread Pudding is one of the most celebrated desserts in Southern cuisine, admired for its warm texture, rich flavor, and irresistible custard-like consistency. What once started as a simple way to use leftover bread evolved into a traditional Louisiana masterpiece enjoyed by families generation after generation.

This recipe stays true to the authentic New Orleans version by using French bread, warm spices, milk, eggs, sugar, and raisins all topped with a silky bourbon sauce that enhances every bite. Whether you’re preparing it for holidays, weekend desserts, or special occasions, this guide covers every step, including ingredients, instructions, expert tips, serving ideas, variations, and storage methods.

Why This Classic New Orleans Bread Pudding Stands Out

New Orleans has a long culinary heritage rooted in Creole and Southern culture. Bread pudding remains one of the area’s most cherished desserts because it combines simple ingredients with extraordinary flavor. Here’s why this version is exceptional:

• It uses basic pantry ingredients.
• The texture is rich, warm, and comforting.
• It’s customizable with nuts, spices, and fruit.
• Ideal for holidays, potlucks, and gatherings.
• The bourbon sauce elevates the dish to gourmet level.
• It reheats beautifully and lasts well for days.

While modern desserts can be complex, classic New Orleans Bread Pudding is incredibly simple, making it ideal for both beginners and experienced home bakers.

Classic New Orleans Bread Pudding Ingredients

Classic New Orleans Bread Pudding Recipe (Step-by-Step Guide)

Bread Pudding Ingredients

• 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

Bourbon Sauce Ingredients

• 1/2 cup butter
• 1 cup granulated sugar
• 1 egg, lightly beaten
• 2 tablespoons bourbon (or more to taste)

How to Make Classic New Orleans Bread Pudding

Step 1: Prepare the Bread

Cut or tear the French bread into 1-inch cubes and place them in a large mixing bowl. Day-old bread works best because it absorbs the custard better than fresh bread. Pour the milk over the bread and let it soak. Use your hands to gently mash the mixture until the bread breaks down and forms a thick, even texture.

Step 2: Make the Custard Mixture

In a separate bowl, whisk together the eggs, sugar, vanilla extract, allspice, and cinnamon. Stir in the raisins. Pour this mixture over the soaked bread and combine thoroughly. Allow it to rest for 1 to 2 hours so the bread fully absorbs the custard. This step creates the signature creamy texture.

Step 3: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Melt the butter and use it to grease a 13×9-inch baking dish.

Step 4: Bake the Bread Pudding

Transfer the bread mixture into the dish and spread evenly. Bake uncovered for 45–50 minutes until the top is golden brown and the center is set. The interior should be soft and custardy, while the top develops a light crisp.

Let the pudding cool slightly before serving.

Step 5: Make the Bourbon Sauce

To prepare the classic sauce:

1. Melt butter in a saucepan over medium heat.
2. Add sugar and stir until fully dissolved.
3. Slowly add the beaten egg while whisking continuously.
4. Cook until the sauce thickens slightly.
5. Remove from heat and stir in the bourbon.

Pour the warm sauce generously over the bread pudding.

Expert Tips for the Best Classic New Orleans Bread Pudding

Use Stale Bread

Old French bread absorbs more custard, producing a better texture.

Soak the Raisins

For added flavor, soak raisins in warm water or bourbon before adding them.

Adjust the Spices

Enhance the dessert with:

• More cinnamon
• A pinch of nutmeg
• A small amount of cloves

Add Crunch

Fold in chopped pecans or walnuts for a classic Southern twist.

Make It Richer

Swap part of the milk with half-and-half or heavy cream.

Classic New Orleans Bread Pudding Variations

Chocolate Chip Bread Pudding

Replace raisins with chocolate chips.

Banana Bread Pudding

Add sliced bananas for extra sweetness.

Coconut Bread Pudding

Use coconut milk and shredded coconut.

Apple Cinnamon Bread Pudding

Fold in diced apples and increase cinnamon.

No-Alcohol Version

Replace bourbon with vanilla or caramel sauce.

Serving Suggestions

Serve Classic New Orleans Bread Pudding warm with any of the following:

• Bourbon sauce
• Vanilla ice cream
• Whipped cream
• Caramel drizzle
• Fresh berries
• Powdered sugar

For holidays, add toasted pecans for extra crunch.

Storage and Reheating

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze for up to 3 months. Thaw in the refrigerator overnight.

Reheat

Warm in a 300°F (150°C) oven for 10–12 minutes to restore texture.

Trusted Sources & Additional Resources

External Resource (nofollow)

A great reference for more traditional American desserts

Internal Link (your website)

If you enjoy warm Southern desserts, try this:
Old Oven Peach Cobbler

FAQ Classic New Orleans Bread Pudding

What is the best bread for bread pudding?

French bread is traditional, but brioche or challah offer a richer texture.

Can I make it without bourbon?

Yes, replace bourbon with vanilla or caramel sauce.

How long should the bread soak?

For the best texture, soak for at least 1–2 hours.

Can I prepare it ahead of time?

Yes, assemble it earlier and bake when needed.

How do I keep the egg in the sauce from scrambling?

Add the egg slowly while whisking over low heat.