Recipe for Bourbon-Soaked New Orleans Bread Pudding

New Orleans bread pudding recipe is a sweet dessional dessert that has become synonymous with comfort and celebration in equal measure.

Born from humble beginnings, it has evolved into something truly special that graces tables at both casual gatherings and upscale dining establishments across Louisiana.

The dessert carries with it centuries of tradition, blending French influences with Southern hospitality to create something unforgettable.

When you take that first bite, there's an immediate sense of warmth that goes beyond just temperature.

It's a dish that feels like home no matter where you happen to be enjoying it.

Rich without being heavy, sweet without being cloying, it strikes a balance that keeps people coming back time after time.

What could be better than making a classic that has stood the test of time in kitchens throughout the Big Easy?

Special Features Of New Orleans Bread Pudding

• Uses Stale Bread: Turns day-old bread into something warm and comforting instead of letting it go to waste.
• Feeds a Crowd: Makes enough servings in one baking dish to have everyone at the table satisfied without extra fuss.
• Spiced Warmth: Cinnamon and nutmeg create that cozy feeling that makes people gather around the table and come back for seconds.
• Works for Any Occasion: Bakes up nicely whether serving after a casual weeknight dinner or bringing to a holiday gathering, and tastes just as good the next day if there are leftovers.

What Ingredients Need to Be Ready for New Orleans Bread Pudding

• Day-Old Bread (6-8 cups cubed): French bread, brioche, or challah works best, and the staleness helps it absorb the custard without falling apart.
• Eggs (4 large): These bind everything together and add richness to the pudding.
• Whole Milk (2 cups): Provides creaminess, though a mix of milk and cream makes it even more luxurious.
• Granulated Sugar (3/4 cup): Sweetens the pudding and can be adjusted based on preference.
• Unsalted Butter (2 tablespoons): Used for greasing the baking dish and adding extra richness.

• Vanilla Extract (2 teaspoons): Adds warm, aromatic flavor that complements the entire dish.
• Ground Cinnamon (1 teaspoon): A classic spice that enhances all the flavors in bread pudding.
• Ground Nutmeg (1/4 teaspoon): Just a pinch adds warmth and depth without overpowering.
• Salt (1/4 teaspoon): Balances the sweetness of the dish.

• Raisins (1 cup): Adds texture and natural sweetness, though chocolate chips or nuts work as substitutes.
• Almond or Coconut Milk (2 cups): Either of these can replace traditional milk for a dairy-free version in equal amounts.

Cooking Tools Behind New Orleans Bread Pudding

• 9×13-Inch Baking Dish: Holds the bread cubes and custard mixture during baking; grease it with butter to prevent sticking.
• Large Mixing Bowl: Perfect for whisking together eggs, milk, sugar, vanilla extract, and spices until well combined.
• Whisk: Essential for blending the wet ingredients smoothly without lumps.
• Bread Knife: Helps cut day-old bread into even 1-inch cubes.
• Measuring Cups: Needed for accurately measuring milk, sugar, and other liquid ingredients.
• Measuring Spoons: Used for measuring vanilla extract, nutmeg, cinnamon, and salt.
• Oven: Preheated to 350°F for even cooking and a golden-brown top.
• Toothpick: Inserted into the center to check if the pudding is fully cooked.
• Butter Knife or Pastry Brush: Useful for greasing the baking dish with unsalted butter.

Stepwise Cooking Method For New Orleans Bread Pudding

What Are Simple Cooking Tips For New Orleans Bread Pudding

• Day-Old Bread Works Best: Stale bread soaks up the custard mixture far better than fresh bread, so plan ahead or lightly toast fresh bread to dry it out first.
• Press Down Gently After Pouring: After adding the egg mixture, give the bread cubes a soft press so they absorb the liquid evenly throughout.
• Let It Sit Before Baking: Waiting 15 minutes allows the bread to fully soak up the custard, which prevents dry spots in the finished pudding.
• Check For Doneness Carefully: A toothpick inserted in the center should come out clean, but the pudding continues cooking as it cools, so don’t overbake it.
• Cool It Down First: Letting it rest for 10 minutes helps the pudding set properly and makes serving much easier without it falling apart.

How Can New Orleans Bread Pudding Be Adapted?

• Chocolate Bread Pudding: Replace 1 cup of milk with 1 cup of whole milk mixed with 4 ounces of melted dark chocolate, and reduce sugar to ¾ cup since chocolate adds sweetness; stir the chocolate milk thoroughly before pouring over bread.
• Gluten-Free Version: Substitute day-old bread with gluten-free bread cut into 1-inch cubes, keeping all other ingredients and ratios the same since the custard mixture remains unchanged.
• Bourbon Whiskey Bread Pudding: Add ¼ cup of bourbon whiskey to the egg mixture along with the vanilla extract, using the same amount of all other wet ingredients; the alcohol cooks off during baking while adding depth.
• Savory Herb Bread Pudding: Omit sugar entirely and reduce it to 2 tablespoons, skip cinnamon and nutmeg, then add 1 teaspoon dried thyme, ½ teaspoon garlic powder, and freshly cracked black pepper to the egg mixture for a savory main-dish version.

How Do You Serve New Orleans Bread Pudding for a Meal

• Serve In Generous Portions: Bread pudding is rich and satisfying, so cut into 4 to 6 pieces depending on appetite – smaller squares work better than you’d think.
• Pair With Bourbon Sauce: Warm whiskey sauce drizzled over each serving brings out the spiced flavors and adds that classic New Orleans touch that makes this dish sing.
• Add Vanilla Ice Cream On The Side: A scoop melting into the warm pudding creates a simple contrast that balances the sweetness and spices beautifully.
• Serve After Dinner: This works as a dessert following a lighter meal, since the custard and bread make it quite filling on its own.

How To Store Extra New Orleans Bread Pudding

• Refrigerate leftovers in an airtight container for up to 4 days; the pudding firms up nicely and actually tastes better the next day as flavors meld together.
• Freeze individual portions in freezer-safe containers for up to 3 months, then thaw overnight in the refrigerator before reheating gently in a 300°F oven for about 15 minutes.
• Store the bourbon sauce separately in a sealed jar in the refrigerator for up to 2 weeks, making it easy to warm and drizzle over cold or reheated pudding.
• Keep day-old bread in a paper bag at room temperature for a day or two before making this dish, since stale bread absorbs the custard better than fresh bread does.

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New Orleans Bread Pudding Recipe

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• Total Time: 1 hour 5-15 minutes
• Yield: 8 1x

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Description

Classic New Orleans bread pudding brings together stale bread, custard, and warm spices to create something special that your family will keep asking for at the table. Raisins plump up as everything bakes into a comforting dessert, and a rich whiskey sauce drizzled on top makes each bite taste like a celebration.

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Ingredients

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Base ingredients:

• 1 pound day-old French bread
• 4 eggs
• 2 cups whole milk
• 0.75 cup granulated sugar
• 2 teaspoons vanilla extract
• 0.25 teaspoon salt

Spices and flavor enhancers:

• 0.5 teaspoon cinnamon
• 0.25 teaspoon nutmeg

Mix-ins and toppings:

• 0.75 cup raisins
• 2 tablespoons butter

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Instructions

1. Heat your oven to 350°F (175°C) so it reaches the right temperature for even cooking.
2. Cut 1 pound of day-old bread into 1-inch cubes and set them aside.
3. Coat a 9×13-inch baking dish with 2 tablespoons of unsalted butter to prevent sticking.
4. Spread your bread cubes into the prepared dish and scatter 3/4 cup of raisins throughout.
5. Crack 6 large eggs into a bowl and whisk them together with 2 cups of whole milk, 3/4 cup of granulated sugar, 2 teaspoons of vanilla extract, 1/4 teaspoon of nutmeg, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt.
6. Pour the custard mixture over your bread cubes, making sure each piece gets coated, and gently press down so everything soaks in properly.
7. Let the bread sit in the custard for 15 minutes at room temperature to absorb the liquid completely.
8. Transfer your baking dish to the 350°F oven and bake for 45 to 55 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean.
9. Take the pudding out of the oven and let it rest for at least 10 minutes before you serve it so the custard sets up nicely.

Notes

• Use day-old or stale bread because fresh bread will turn mushy instead of creating that custardy texture bread pudding needs.
• Let the bread soak for the full 15 minutes so each piece absorbs the egg mixture evenly and bakes through without staying dry in the center.
• Check for doneness by inserting a toothpick in the middle; it should come out clean, but the pudding itself will still feel slightly jiggly because it sets as it cools.
• For a dairy-free version, replace the milk with oat or coconut milk and use oil instead of butter for greasing, though the flavor will be slightly lighter than the traditional version.

• Prep Time: 20 minutes
• Cook Time: 45 to 55 minutes
• Category: Mousses & Puddings
• Method: Baking
• Cuisine: Creole

Nutrition

• Serving Size: 8
• Calories: 270 kcal
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg