Name: Classic New Orleans Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: Southern
Ingredients: 1 loaf day-old French bread or brioche, cubed; 2 cups whole milk; 1 cup heavy cream; 4 large eggs; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 4 tbsp unsalted butter, cubed; 1/2 cup raisins or chopped pecans (optional); For the sauce: 1/2 cup butter, 1 cup sugar, 1/2 cup heavy cream, 2 tbsp bourbon or 1 tsp vanilla extract

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Classic New Orleans Bread Pudding is a warm, comforting dessert that transforms day-old bread into something magical. Baked with a rich custard and finished with a decadent bourbon or vanilla sauce, this traditional Southern treat is hearty, rustic, and full of soul. It’s a dessert I always come back to—simple ingredients, big flavor, and pure comfort in every bite.

Why You’ll Love This Recipe

I love how this recipe takes stale bread and turns it into a showstopping dessert. The pudding is soft, custardy in the center, and just crisp around the edges. The warm spices and buttery richness give it that signature New Orleans flair, and the sauce—whether bourbon-spiked or vanilla-sweet—is the perfect finishing touch. It’s easy to throw together, feeds a crowd, and tastes even better the next day.

Ingredients

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

Day-old French bread or brioche
Whole milk
Heavy cream
Eggs
Granulated sugar
Brown sugar
Vanilla extract
Ground cinnamon
Ground nutmeg
Unsalted butter
Raisins or chopped pecans (optional)
For the sauce: butter, sugar, heavy cream, and bourbon or vanilla

Directions

I preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
I cube the day-old bread and place it in the dish. If I’m using raisins or pecans, I scatter them in now.
In a bowl, I whisk together milk, cream, eggs, sugars, vanilla, cinnamon, and nutmeg until smooth.
I pour the custard mixture over the bread and press down lightly so every piece soaks it up.
I let it sit for about 20 minutes so the bread absorbs all the custard.
I dot the top with butter and bake uncovered for 45–50 minutes, until golden brown and set in the center.
While it bakes, I make the sauce by melting butter in a saucepan, adding sugar and cream, and simmering until smooth. I stir in bourbon or vanilla at the end.
I spoon the warm sauce over the pudding just before serving.

Servings and timing

This recipe serves about 10–12 people.
Preparation time: 20 minutes
Resting time: 20 minutes
Baking time: 45–50 minutes
Total time: about 1 hour 30 minutes

Variations

I sometimes swap raisins for dried cranberries or chopped apples for a fruity twist.
If I want extra texture, I use a mix of breads—French, croissants, or even doughnuts.
I’ve made a chocolate chip version for the kids by folding in dark chocolate chunks.
To make it alcohol-free, I skip the bourbon and use vanilla extract in the sauce.
A splash of orange zest or a drizzle of caramel adds a fun flavor layer.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave or reheat the whole dish in a 300°F (150°C) oven for about 15–20 minutes, covered with foil. The sauce can be stored separately and gently reheated on the stove or in the microwave.

FAQs

Can I make this bread pudding ahead of time?

Yes, I often assemble it the night before, refrigerate it, and bake it the next day. It gives the bread more time to absorb the custard.

What’s the best bread to use?

I usually go with day-old French bread or brioche. I’ve also used leftover dinner rolls or challah—they all work beautifully.

Do I have to include bourbon in the sauce?

Not at all. I sometimes use vanilla extract instead.

Can I freeze bread pudding?

Yes. I let it cool completely, then wrap portions in plastic and foil before freezing. I reheat from frozen or thaw overnight and warm it up.

Why is my pudding too soggy or dry?

If it’s soggy, I may have added too much liquid or not baked it long enough. If it’s dry, I add more custard next time or use richer bread like brioche.

Conclusion

Classic New Orleans Bread Pudding is the kind of dessert that never goes out of style. It’s rich, comforting, and brings a little bit of Southern hospitality to my table. Whether I serve it at a holiday dinner, casual brunch, or just because I have extra bread, it always satisfies. It’s warm, nostalgic, and always gone way too fast.