Name: Classic New Orleans Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Southern
Ingredients: For the bread pudding:; 1 loaf day-old French bread or brioche, cubed (about 6 cups); 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 3/4 cup sugar; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 tbsp melted butter; 1/2 cup raisins or chopped pecans (optional); For the bourbon sauce:; 1/2 cup butter; 1/2 cup sugar; 1/2 cup heavy cream or milk; 1 tsp vanilla extract; 2 tbsp bourbon or dark rum (optional)

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Classic New Orleans Bread Pudding is a rich, custardy dessert made from day-old French bread soaked in a spiced vanilla custard, baked until golden, and often finished with a warm bourbon or rum sauce. This timeless Southern treat is hearty, comforting, and packed with bold, nostalgic flavor.

Why You’ll Love This Recipe

I love how this bread pudding turns simple, leftover bread into a luxurious dessert with just a few pantry staples. It’s warm, soft in the center, crispy on the top, and full of cozy cinnamon and vanilla notes. When I drizzle it with a silky bourbon sauce, it becomes an unforgettable finish to any meal—especially when served warm.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bread pudding:

Day-old French bread or brioche (cubed)
Whole milk
Heavy cream
Eggs
Sugar
Vanilla extract
Ground cinnamon
Nutmeg
Melted butter
Raisins or chopped pecans (optional)

For the sauce (optional but recommended):

Butter
Sugar
Heavy cream or milk
Vanilla extract
Bourbon or dark rum (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
I place the cubed bread in a large bowl and pour warm milk and cream over it, letting it soak while I prepare the custard.
In another bowl, I whisk together eggs, sugar, vanilla, cinnamon, nutmeg, and melted butter.
I pour the custard mixture over the soaked bread and gently fold everything together. If I’m adding raisins or pecans, I stir them in here.
I pour the mixture into the prepared baking dish and let it rest for 10 minutes to absorb more custard.
I bake for 45–50 minutes, until the top is golden brown and the center is set.
While it bakes, I prepare the sauce by melting butter in a saucepan, stirring in sugar and cream, then cooking until slightly thickened. I stir in vanilla and bourbon at the end.
I serve the bread pudding warm with a generous drizzle of the sauce.

Servings and timing

This recipe serves about 8–10 people. It takes 15 minutes to prep, 45–50 minutes to bake, and a few minutes more to make the sauce—so I usually have it ready in about an hour and 15 minutes total.

Variations

Sometimes I swap the raisins for dried cranberries or chopped apples. If I want something richer, I use all cream instead of a milk/cream mix. For a nutty crunch, I like to sprinkle toasted pecans or walnuts on top just before baking.

storage/reheating

I store leftovers in the fridge, covered, for up to 4 days. To reheat, I use the microwave or bake it covered at 325°F until warmed through. The sauce can be reheated gently on the stove or in the microwave—just stir before serving.

FAQs

What kind of bread is best?

I use French bread, brioche, or even challah. The key is to use day-old or slightly stale bread so it soaks up the custard properly.

Can I make it without the bourbon sauce?

Absolutely. The bread pudding is delicious on its own or with a simple vanilla cream sauce.

Can I make it ahead of time?

Yes, I often prep it the night before, cover it, and bake it the next day. I just let it come to room temperature before baking.

How do I know when it’s done?

The center should be set and not jiggly, and a toothpick should come out mostly clean. The top should be golden and crisp.

Can I freeze bread pudding?

Yes, I freeze it in individual portions and reheat in the oven or microwave. I keep the sauce separate and add it after reheating.

Conclusion

Classic New Orleans Bread Pudding is one of those timeless desserts I turn to when I want something warm, rich, and full of soul. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. Whether I serve it plain or with that iconic bourbon sauce, it always brings a taste of Southern tradition to the table.