Description
Classic New Orleans Bread Pudding is a soulful Southern dessert made with cubed bread soaked in a spiced custard, baked to golden perfection, and topped with a rich bourbon sauce. It’s warm, indulgent, and full of nostalgic flavor.
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)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Place cubed bread in a large bowl. Warm milk and cream slightly and pour over bread to soak.
- In another bowl, whisk eggs, sugar, vanilla, cinnamon, nutmeg, and melted butter.
- Pour egg mixture over soaked bread. Fold gently until combined. Stir in raisins or pecans if using.
- Pour mixture into prepared baking dish. Let rest for 10 minutes.
- Bake for 45–50 minutes, until top is golden and center is set.
- Meanwhile, melt butter in a saucepan. Stir in sugar and cream. Cook over medium heat until slightly thickened, about 5–7 minutes.
- Remove from heat. Stir in vanilla and bourbon.
- Serve bread pudding warm with bourbon sauce drizzled on top.
Notes
- Use challah or brioche for a richer texture.
- Swap raisins with dried cranberries, apples, or skip them altogether.
- Make ahead and bake the next day—just let it come to room temp first.
- Top with nuts before baking for extra crunch.
- Freeze leftovers in individual portions for easy reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 26g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
