Classic New Orleans Bread Pudding

This classic New Orleans bread pudding is the ultimate Southern comfort dessert. With its custardy base, warm spices, plump raisins, and a rich bourbon sauce drizzled over the top, it’s the kind of old-fashioned treat that instantly feels nostalgic. I love how it transforms simple ingredients like bread and milk into a luscious dessert that always wows.

Why You’ll Love This Recipe

I love making this bread pudding because it’s hearty, flavorful, and surprisingly easy to put together. The bread soaks up all the spiced custard, turning soft and tender inside while developing a golden crust on top. The bourbon sauce is the perfect finishing touch—it’s buttery, sweet, and adds just the right amount of warmth. Whenever I make it, I feel like I’m bringing a little taste of New Orleans into my kitchen.

Ingredients

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

• French bread loaf (about 14 to 16 ounces)
• Milk
• Eggs, lightly beaten
• Granulated sugar
• Pure vanilla extract
• Allspice
• Ground cinnamon
• Raisins
• Butter, melted

Bourbon Sauce:

• Butter
• Granulated sugar
• Egg, lightly beaten
• Bourbon (whiskey)

Directions

1. I tear or cut the French bread into 1-inch cubes and place them in a large bowl.
2. I pour in the milk and let the bread soak, crushing with my hands until well combined.
3. In another bowl, I whisk eggs, sugar, vanilla, allspice, and cinnamon together, then stir in the raisins.
4. I pour this mixture into the soaked bread and stir well, letting it sit for about 2 hours, stirring occasionally.
5. I preheat the oven to 350°F (175°C) and butter a 13×9-inch baking dish.
6. I transfer the bread mixture into the dish and bake uncovered for 45–50 minutes, until the pudding is set and golden.
7. I let it cool slightly on a wire rack before serving.

For the bourbon sauce:

1. I melt the butter in a saucepan over medium heat.
2. I stir in the sugar until it dissolves.
3. I slowly whisk in the beaten egg, stirring constantly so it doesn’t scramble.
4. I cook until the sauce thickens slightly, then remove from heat and stir in the bourbon.
5. I drizzle the warm sauce over the bread pudding before serving.

Servings and timing

This recipe makes about 8 servings. It takes me around 20 minutes of prep time, 2 hours of soaking, and 45–50 minutes of baking, so I usually plan for about 3 hours total from start to finish.

Variations

Sometimes I swap raisins for dried cranberries, chopped dates, or even chocolate chips. If I don’t want to use bourbon, I replace it with vanilla extract for a kid-friendly version. I also like adding toasted pecans or walnuts for a little crunch. For a citrusy twist, I mix in orange zest with the custard.

Storage/reheating

I store leftovers covered in the refrigerator for up to 3 days. When I reheat, I prefer warming slices in the oven at 325°F so they stay soft and moist. The microwave works too for a quick option, but the oven keeps the texture better. The bourbon sauce reheats nicely on the stove or in the microwave.

FAQs

Do I need to use French bread?

I prefer French bread because it holds up well, but any sturdy, day-old bread works. Brioche or challah make it extra rich.

Can I make this without alcohol?

Yes, I often swap the bourbon for vanilla extract or leave the sauce plain buttery-sweet.

Why does the bread mixture need to soak for 2 hours?

Soaking gives the bread time to absorb the custard, which makes the pudding creamy inside instead of dry.

Can I make it ahead of time?

Yes, I sometimes assemble the pudding earlier in the day, keep it in the fridge, and bake it fresh when I’m ready to serve.

How do I know when it’s done baking?

I look for a golden top and a custard that feels set when gently pressed in the center—it shouldn’t be runny.

Conclusion

This classic New Orleans bread pudding with bourbon sauce is rich, flavorful, and full of Southern charm. I love how it takes simple pantry staples and turns them into a dessert that feels special every time. Once I made it at home, it quickly became a tradition for holidays and gatherings, and I never have a crumb left on the plate.

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