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Delicious classic New Orleans bread pudding served with a warm sauce
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Classic New Orleans Bread Pudding

A delightful dessert that embodies the soul of Creole cuisine, featuring a creamy custard mingled with soft, buttery bread and rich spices.
Prep Time2 hours
Cook Time50 minutes
Total Time2 hours 50 minutes
Course: Dessert, Sweet
Cuisine: American, Creole
Keyword: bread pudding, classic recipe, comfort food, holiday baking, New Orleans dessert
Servings: 8 servings
Calories: 375kcal

Ingredients

For the Bread Pudding

  • 1 loaf 1 large loaf French bread (14–16 ounces), torn into 1-inch pieces Day-old bread works best.
  • 4 cups 4 cups milk, rich and creamy for an indulgent pudding Use whole milk for best results.
  • 3 large 3 eggs, lightly beaten for structure and richness
  • 2 cups 2 cups granulated sugar, adding sweetness to balance flavors
  • 2 tablespoons 2 tablespoons pure vanilla extract, infusing warmth and nostalgia
  • 1/4 teaspoon 1/4 teaspoon allspice, for a hint of aromatic delight
  • 1/4 to 1/2 teaspoon 1/4 to 1/2 teaspoon ground cinnamon, to warm your soul
  • 1 cup 1 cup raisins, offering bursts of chewiness and sweetness
  • 3 tablespoons 3 tablespoons butter, melted, for greasing and added richness

For the Bourbon Sauce

  • 1/2 cup 1/2 cup butter, lending creaminess and flavor
  • 1 cup 1 cup granulated sugar, melting into a heavenly glaze
  • 1 large 1 egg, lightly beaten to thicken the sauce
  • 2 tablespoons 2 tablespoons bourbon (or to taste), adding depth Can be omitted for a non-alcoholic version.

Instructions

Preparation

  • In a large bowl, place the torn bread pieces and pour the milk over them. Use your hands to crush and mix the bread until it’s well-soaked.
  • In another bowl, whisk together the eggs, sugar, vanilla extract, allspice, and ground cinnamon. Stir in the raisins.
  • Gently fold the egg mixture into the soaked bread, ensuring all pieces are well coated. Let sit for 2 hours, stirring occasionally.
  • Preheat the oven to 350°F (175°C).
  • Grease a 13×9-inch baking dish thoroughly with melted butter.
  • Pour the bread mixture into the greased dish and spread evenly. Bake uncovered for 45–50 minutes or until set and golden brown.
  • Allow the bread pudding to cool slightly on a wire rack.

Making the Bourbon Sauce

  • In a saucepan over medium heat, melt the butter.
  • Stir in the sugar and beaten egg, cooking gently until the mixture thickens.
  • Remove from heat and stir in the bourbon, ensuring a smooth and glossy sauce.
  • Drizzle the warm sauce over the baked bread pudding before serving.

Notes

Use day-old bread for optimal soaking. You can add dark chocolate chips or nuts for variations. Make ahead and bake just before serving.