Classic New Orleans Bread Pudding
A comforting Southern favorite, this Classic New Orleans Bread Pudding is rich, custardy, and finished with a decadent bourbon sauce. It’s warm, soulful, and brings a taste of New Orleans charm straight to your table!
Equipment
- 9x13-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 9x13-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
This bread pudding is best served warm. You can prepare it a day ahead and reheat gently in the oven. For a kid-friendly version, substitute the bourbon with vanilla or caramel sauce.