The magic of this dessert lies in balance: enough liquid to make it custardy, but not soggy. That’s why stale bread is key — it holds up under the milk mixture, absorbing flavor without falling apart.
French bread is ideal because of its chewy crust and light interior. If you only have sandwich bread, you can use that, but reduce the milk slightly to avoid mushiness.
Why Bourbon Sauce Makes It Unforgettable 🥃
Let’s be honest — the sauce is where the magic happens. It’s buttery, sweet, and just a little bit sinful. The bourbon adds warmth and depth, perfectly complementing the sweet vanilla custard.
If you’re not using alcohol, don’t worry! You can substitute maple syrup or vanilla extract for a family-friendly version that’s just as delicious.
Classic New Orleans Bread Pudding
Equipment
- 9×13-inch Baking Dish
- Large Mixing Bowls
- Whisk
- Saucepan
Ingredients
Bread Pudding
- 10 cups French bread cubed and slightly stale
- 4 cups whole milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter melted
- 1/2 cup raisins optional
Bourbon Sauce
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup heavy cream
- 2 tbsp bourbon
Instructions
- Preheat oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish.
- Place cubed French bread in a large bowl. Pour milk over bread and let soak for 10 minutes until softened.
- In another bowl, whisk together eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- Stir in melted butter, then pour the mixture over the soaked bread. Add raisins if using and mix gently to combine.
- Transfer mixture to prepared baking dish and bake for 45–50 minutes, until golden brown and set.
- For the bourbon sauce: Melt butter in a saucepan over medium heat. Stir in sugar and cream, whisking constantly.
- Add egg and whisk quickly until smooth and slightly thickened. Remove from heat and stir in bourbon.
- Serve warm bread pudding drizzled generously with bourbon sauce. Enjoy immediately for best flavor.
Notes
A Healthier Look at Bread Pudding (Yes, Really!) 🥛🍞
Bread pudding is definitely indulgent, but it also has a few redeeming qualities when enjoyed in moderation.
1. Protein and Calcium from Milk and Eggs
The milk and eggs make this dessert more than just sugar—it’s a rich source of protein and calcium, helping build and maintain strong bones.
2. Antioxidants from Cinnamon and Nutmeg
Those warm spices aren’t just for flavor—they’re known for their anti-inflammatory and antioxidant properties. Cinnamon, especially, helps regulate blood sugar levels when used in moderation.
3. Mindful Sweetness
Yes, it’s a dessert—but it’s one made from simple, wholesome ingredients. There are no artificial flavors or colorings, and when you make it at home, you can control how much sugar and butter go in.
4. The Power of Portion Control
One small serving (about ½ cup) is rich enough to satisfy your sweet tooth without going overboard. Pair it with a cup of black coffee or green tea to balance out the sweetness.
Variations: Make It Your Own! 🌈
The beauty of bread pudding is how adaptable it is. Try these fun twists:
- Chocolate Bread Pudding: Add ½ cup cocoa powder and chocolate chips for a chocolatey twist.
- Bananas Foster Bread Pudding: Swap raisins for sliced bananas and drizzle with rum caramel.
- Apple Cinnamon Bread Pudding: Add diced apples for extra texture and flavor.
- No-Alcohol Version: Skip the bourbon and make a buttery vanilla cream sauce instead.
Check this recipe as well : New Orleans Style Bread Pudding with Bourbon Cream Sauce
Serving Ideas and Pairings 🍮
- Top with whipped cream or a scoop of vanilla ice cream.
- Serve with caramelized pecans for crunch.
- Add a sprinkle of powdered sugar for a pretty presentation.
- Pair with hot coffee, espresso, or Irish coffee for an extra indulgence.
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Storing and Reheating Tips
Bread pudding stores beautifully, making it a great make-ahead dessert.
- Store: In an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm in the oven at 325°F for 10–15 minutes or microwave individual portions for 30–45 seconds.
- Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Common Questions (FAQs)
1. What’s the best bread to use?
Day-old French or brioche bread works best because of its firm texture and ability to soak up custard.
2. Can I skip the bourbon?
Absolutely! Replace it with vanilla extract, rum flavoring, or caramel syrup.
3. How do I keep the pudding from getting soggy?
Use stale bread and avoid over-soaking. The bread should be moist, not mushy.
4. Can I make it dairy-free?
Yes, substitute almond milk or oat milk and plant-based butter. The texture will still be rich and satisfying.
5. What if my sauce curdles?
Keep the heat on medium-low and whisk constantly while adding the egg. If it does curdle slightly, strain it before serving.
The Joy of Slow, Soulful Baking
There’s something deeply comforting about making a dish that connects generations. This bread pudding isn’t fancy or fussy—it’s honest, soulful food. The kind you make on a Sunday afternoon with music playing in the background, filling your kitchen with the scent of butter, vanilla, and love.
When it comes out of the oven, golden and puffed, you’ll know exactly why it has stood the test of time.
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Final Thoughts: The Taste of Southern Hospitality
This Classic New Orleans Bread Pudding is proof that the simplest ingredients can make the most unforgettable desserts. It’s rich yet humble, indulgent yet comforting — a dish that brings people together and leaves them smiling with every bite.
Whether you serve it at a family gathering, holiday dinner, or cozy night in, one thing’s certain: it will steal the show.
So, go ahead. Pour yourself a cup of coffee, grab a spoon, and savor the magic of homemade bread pudding — the way New Orleans has been doing it for generations. 💛