Classic New Orleans Bread Pudding Recipe
If you’re craving a soul-warming dessert that feels like a warm hug straight from the South, this Classic New Orleans Bread Pudding will instantly transport you to a candlelit jazz-soaked corner of the French Quarter. Delightfully custardy, luxuriously spiced, and finished with a boozy whiskey sauce, this timeless favorite is a celebration in every bite. Whether you remember bread pudding from big family gatherings or you’re trying it for the first time, you’ll quickly see why Classic New Orleans Bread Pudding is legendary for turning humble ingredients into a showstopping dessert.
Ingredients You’ll Need
The magic of Classic New Orleans Bread Pudding comes from a handful of simple yet essential ingredients. Each addition plays a special role—whether softening the bread, adding rich spice, or creating the pudding’s signature silky texture. Gather these basics, and you’re halfway to dessert heaven!
- Day-old French bread: Gives the pudding its hearty, slightly chewy structure and soaks up the custard perfectly.
- Whole milk: Creates a rich, creamy base for your custard mixture.
- Unsalted butter (melted): Infuses the bread with buttery flavor and helps the pudding bake to golden perfection.
- Granulated sugar: Lends just the right amount of sweetness to balance the spices and custard.
- Large eggs: Essential for setting the custard and giving the pudding its classic creamy texture.
- Vanilla extract: Adds warmth and depth that marries beautifully with the cinnamon and nutmeg.
- Ground cinnamon: Brings a classic New Orleans touch of warmth and spice.
- Ground nutmeg: Introduces a gentle aromatic note that rounds out the flavor.
- Raisins or golden raisins: Offer sweet pops of texture and a little bite in every forkful.
- Pinch of salt: Highlights all the other flavors and keeps things perfectly balanced.
- For the whiskey sauce: Butter, sugar, an egg, and bourbon whiskey—these combine to create a rich, decadent topping that’s unmistakably New Orleans!
How to Make Classic New Orleans Bread Pudding
Step 1: Prep and Set Up
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish; this ensures easy clean-up and that lovely golden crust. Cut or tear your day-old French bread into 1-inch cubes and scatter them evenly in the baking dish. Using day-old bread is key—the slightly dry texture means it’ll soak up all the custard goodness without falling apart.
Step 2: Whisk Up the Custard
In a big mixing bowl, whisk together the whole milk, melted butter, sugar, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt until everything’s wonderfully smooth and cohesive. This is where the classic flavors first come together; cinnamon and nutmeg add a hint of spice, while plenty of vanilla and creamy milk bring richness.
Step 3: Combine Bread and Custard
Pour the custard mixture evenly over the prepared bread cubes. Gently press down with your hands or a large spoon to ensure every single cube is soaked. Sprinkle raisins over the top, then stir them in just enough to distribute—this way, every bite of your Classic New Orleans Bread Pudding gets a bit of sweetness.
Step 4: Soak and Bake
Let the mixture rest for about 15 minutes. This soaking time guarantees that the bread drinks in all the luscious custard, giving you a tender pudding rather than a dry bake. Bake it uncovered for 45 to 50 minutes, or until it’s beautifully golden and set in the middle, with just a slight wobble. Your kitchen will be filled with a glorious cinnamon-vanilla aroma!
Step 5: Prepare the Whiskey Sauce
While the pudding bakes, make the utterly irresistible whiskey sauce. Melt the butter and sugar together in a saucepan over medium heat. Whisk in the egg quickly so it doesn’t scramble, then drizzle in the bourbon whiskey, whisking constantly until the sauce is smooth, glossy, and just slightly thickened. This sauce is the final flourish that makes Classic New Orleans Bread Pudding unforgettable!
Step 6: Serve and Enjoy
Remove the bread pudding from the oven and let it cool just enough to serve while still warm. Spoon generous portions onto plates or bowls, then cascade that rich whiskey sauce over the top. Every bite is pure Southern comfort—creamy, warm, boozy, and sweet!
How to Serve Classic New Orleans Bread Pudding
Garnishes
Give your Classic New Orleans Bread Pudding a touch of flair with a handful of beautiful garnishes. A classic option is a dusting of powdered sugar, which adds a pretty, snowy finish. You can also top each serving with a dollop of softly whipped cream or a few toasted pecans for crunch. If you want to play up the bourbon, a curl of orange zest brings out the whiskey’s citrusy notes—and the color is beautiful!
Side Dishes
While bread pudding is a showstopper on its own, you can elevate dessert further by serving it alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. A little bowl of fresh berries, such as strawberries or raspberries, offers brightness that balances the pudding’s richness. For a true Southern meal, finish the evening with a simple chicory coffee.
Creative Ways to Present
Classic New Orleans Bread Pudding also lends itself to charming presentations! Try cutting the pudding into squares and serving them in individual ramekins for a touch of elegance. For parties, layer the pudding in parfait glasses with extra sauce and whipped cream for a dessert that’s as striking as it is delicious. And if you’re after cozy comfort, warm up a generous serving in a rustic bowl and let everyone drizzle on their own whiskey sauce at the table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Classic New Orleans Bread Pudding stores beautifully. Simply cover the dish with plastic wrap or transfer slices to an airtight container and refrigerate for up to three days. The flavors settle and meld overnight, becoming even richer.
Freezing
To freeze, let the bread pudding cool completely. Wrap servings tightly in plastic wrap, then a layer of foil. Tuck the wrapped pieces in a freezer-safe bag, label them, and they’ll keep well for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
Warm up Classic New Orleans Bread Pudding in the oven (covered with foil) at 325°F for 15 to 20 minutes, or until heated through. You can also zap individual portions in the microwave for about a minute. For the whiskey sauce, a gentle reheat on the stovetop or in the microwave will restore its silky texture—just be sure to stir well.
FAQs
Can I make Classic New Orleans Bread Pudding without raisins?
Absolutely! If raisins aren’t your thing, feel free to swap them for dried cranberries, chopped figs, or even chocolate chips. You can also leave them out entirely—the bread pudding will still be rich and flavorful.
What’s the best bread to use for Classic New Orleans Bread Pudding?
French bread is the gold standard, but any sturdy, slightly stale bread like brioche or challah works well. Avoid soft sandwich bread; you want slices that can soak up the custard without turning mushy.
How can I make the whiskey sauce non-alcoholic?
If you’d prefer a non-alcoholic version, simply substitute orange juice or apple cider for the whiskey. You’ll get a different but equally delightful sauce that even kids can enjoy!
Can I add nuts or other mix-ins?
Definitely! Chopped pecans are a classic choice and add lovely crunch and flavor. Walnuts or hazelnuts also work. Stir up to 1/2 cup into the bread mixture before baking for extra richness.
Why does my bread pudding sometimes turn out dry?
Dry bread pudding usually means the bread didn’t soak up enough custard or it baked too long. Be sure to let the bread soak before baking, and check for doneness a little early—every oven is different! Aim for a pudding that’s gently set but still moist in the center.
Final Thoughts
There’s just something about the inviting aroma and melt-in-your-mouth texture of Classic New Orleans Bread Pudding that brings people together. Whether you’re treating yourself or feeding a crowd, this recipe is sure to become your go-to for special nights and comfort cravings alike. Dust off a dish, grab that day-old bread, and see why this Southern treat has stood the test of time—your taste buds will thank you!
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Classic New Orleans Bread Pudding Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Classic New Orleans Bread Pudding that’s topped with a decadent whiskey sauce. This traditional dessert is a must-try for anyone who loves a taste of the South.
Ingredients
Main Ingredients:
- 1 loaf (about 1 pound) day-old French bread, cut into 1-inch cubes
- 4 cups whole milk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 4 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup raisins or golden raisins
- Pinch of salt
For the Whiskey Sauce:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup bourbon whiskey
Instructions
- Preheat Oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Prepare Bread Mixture: Place the bread cubes in the baking dish. In a large bowl, mix together milk, melted butter, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth. Pour over the bread cubes, ensuring all are coated. Sprinkle raisins on top and gently stir in. Let sit for 15 minutes.
- Bake: Bake uncovered for 45 to 50 minutes until golden and set in the center.
- Make Whiskey Sauce: While the pudding bakes, melt butter and sugar in a saucepan. Whisk in the egg and slowly add whiskey, whisking until smooth and slightly thickened. Remove from heat.
- Serve: Serve warm bread pudding topped with the whiskey sauce.
Notes
- If you prefer a non-alcoholic sauce, substitute orange juice or apple cider for the whiskey.
- For extra richness, add 1/2 cup chopped pecans to the bread mixture.
- Bread pudding is best served warm but can be reheated in the oven the next day.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cajun/Creole, Southern
Nutrition
- Serving Size: 1 square with sauce
- Calories: 420
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 115 mg
