New Orleans Bread Pudding

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Author: yumenjoy
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Comments: 14
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Overall Rating: 4.8 / 5.0
New Orleans Bread Pudding
⏱️ cook time 1 hour 35 minutes
🍽️ servings 8
⚡ Difficulty easy

intro

Rich, custardy New Orleans Creole classic spiced with warm cinnamon and nutmeg, studded with raisins, and topped with velvety bourbon sauce for a cozy, indulgent treat.

Ingredients

Day-old French bread, cut into 2.5cm (1-inch) cubes 450g (1 standard loaf)
Whole milk 720ml (3 cups)
Heavy cream (for pudding base) 240ml (1 cup)
Large eggs, lightly beaten 4 (200g, shelled weight)
Granulated sugar (for pudding base) 200g (1 cup)
Packed light brown sugar 100g (½ cup)
Unsalted butter (melted and slightly cooled, for pudding base) 71g (5 tbsp)
Unsalted butter (softened, for greasing baking dish) 14g (1 tbsp)
Raisins 100g (½ cup)
Ground cinnamon 2 tsp
Ground nutmeg ½ tsp
Pure vanilla extract (for pudding base) 2 tsp
Fine table salt (for pudding base) ¼ tsp
Unsalted butter (for bourbon sauce) 57g (4 tbsp)
Granulated sugar (for bourbon sauce) 100g (½ cup)
Heavy cream (for bourbon sauce) 120ml (½ cup)
Bourbon 60ml (¼ cup)
Pure vanilla extract (for bourbon sauce) 1 tsp
Fine table salt (for bourbon sauce) 1 pinch (approx 1/8 tsp)

Steps

1

Preheat your oven to 175°C (350°F) with a rack positioned in the middle. Use 14g (1 tbsp) of softened unsalted butter to thoroughly grease the interior of a 23x33cm (9x13 inch) glass or ceramic baking dish. Spread the 450g of cubed day-old French bread evenly across the bottom of the dish, then scatter the 100g of raisins uniformly over the bread cubes.

Step 1
step1：
2

In a large 3L mixing bowl, whisk together the 4 lightly beaten large eggs, 200g granulated sugar (for pudding base), 100g packed light brown sugar, 2 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp table salt (for pudding base) for 1 minute until fully combined, with no visible lumps of sugar. Slowly pour in the 720ml whole milk, 240ml heavy cream (for pudding base), 71g (5 tbsp) melted and slightly cooled unsalted butter, and 2 tsp vanilla extract (for pudding base), whisking constantly at low speed to create a smooth, pale golden custard mixture.

Step 2
step2：
3

Pour the entire custard mixture slowly and evenly over the bread and raisins in the prepared baking dish. Press down gently on the bread cubes with the flat back of a wooden spoon to ensure every piece is fully submerged in custard. Let the mixture rest for 20 minutes at room temperature (20-22°C/68-72°F) to allow the stale bread to fully absorb the custard and prevent dry spots in the finished pudding.

Step 3
step3：
4

Place the baking dish on the middle oven rack and bake for 45 to 50 minutes at 175°C (350°F), until the top is deep golden brown and slightly puffed, and the center of the pudding is set: it should jiggle only slightly when the dish is gently shaken, with no runny, liquid custard visible. Remove the pudding from the oven and transfer it to a wire rack to rest for 15 minutes while you prepare the sauce.

Step 4
step4：
5

While the pudding rests, make the bourbon sauce: melt 57g (4 tbsp) unsalted butter in a 1L small saucepan over medium-low heat (setting 3-4 on most electric stoves). Add 100g granulated sugar (for sauce) and stir constantly with a silicone spatula for 2 minutes until the sugar fully dissolves into the butter. Slowly whisk in 120ml heavy cream (for sauce), bring the mixture to a gentle simmer (do not let it reach a rolling boil, as this will cause the cream to separate), and cook for 3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a metal spoon. Remove the pan from heat, stir in 60ml bourbon, 1 tsp vanilla extract (for sauce), and 1 pinch of table salt (for sauce) to balance sweetness.

Step 5
step5：
6

Cut the warm, rested bread pudding into 8 equal square portions (each about 10cm/4 inches square). Place one portion on each dessert plate, drizzle 2-3 tbsp of the warm bourbon sauce over the top of each serving, and serve immediately while the pudding is soft and the sauce is smooth and velvety.

Step 6
step6：

Tips

1.Always use day-old, slightly stale French bread for this recipe: fresh, soft bread will turn mushy and soggy when soaked in custard, while stale bread holds its shape and absorbs custard evenly for the ideal tender, not mushy, texture.
2.If you prefer a non-alcoholic version, substitute the bourbon with equal parts dark rum extract mixed with apple cider, or use 60ml of strong brewed chicory coffee for an authentic New Orleans non-alcoholic twist.
3.The bread pudding can be assembled (without baking) and stored covered in the refrigerator for up to 24 hours before baking, making it a perfect make-ahead dish for holiday gatherings.

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New Orleans Bread Pudding:Frequently Asked Questions

1.Why does the recipe call for day-old French bread instead of fresh bread? ▾
Great question! Fresh bread is too soft and moisture-dense, so it turns mushy and soggy when soaked in the rich custard base. Day-old bread has a drier, sturdier crumb that soaks up custard evenly without disintegrating, creating that ideal tender, non-gummy texture. If you only have fresh bread, cube it and toast at 300°F for 10 minutes to dry it out first.
2.Can I leave the raisins out or swap them for another mix-in? ▾
Absolutely! Traditional New Orleans bread pudding uses raisins, but you can easily omit them if you’re not a fan, or swap them for equal amounts of dried cranberries, toasted pecans, diced dried apricots, or dark chocolate bits. Skip juicy fresh fruit, which adds excess moisture and makes the pudding soggy. For extra-plump raisins, soak them in warm bourbon or water for 15 minutes, then drain before adding.
3.Do I have to use heavy cream in the pudding base, or can I swap it for all milk? ▾
You can use 100% whole milk for a lighter pudding, but you’ll lose that signature luxuriously rich, velvety Creole-style texture. If you want a middle ground, swap half the heavy cream for extra whole milk instead of cutting it entirely. Skip skim or low-fat milk, as it creates a watery, bland pudding that won’t set properly.
4.How do I know when the bread pudding is done baking? ▾
You’ll know it’s perfectly done when the edges are puffed and golden brown, the center jiggles just slightly (like Jell-O, not sloshy liquid) when you nudge the pan, and a knife inserted 1 inch from the center comes out clean with a tiny bit of soft custard clinging to it. It sets as it cools, so don’t overbake or you’ll get dry, rubbery pudding.
5.Can I make this bread pudding ahead of time for a party? ▾
You sure can! Assemble the unbaked pudding (bread, custard, raisins) in your baking dish, cover tightly, and refrigerate for up to 24 hours before baking—this actually lets flavors meld even better. You can also bake it fully, cool it, cover, and refrigerate for up to 3 days, then reheat slices before serving with warm bourbon sauce.
6.Is there a non-alcoholic substitute for the bourbon in the sauce? ▾
Definitely! If you want to skip alcohol, swap the bourbon for equal parts apple cider mixed with 1 teaspoon of vanilla extract and a tiny pinch of smoked paprika to mimic bourbon’s warm, oaky depth. You can also use non-alcoholic bourbon whiskey if you have it for the closest flavor match without the alcohol content.
7.Why does my bread pudding turn out soggy in the middle every time? ▾
Soggy centers almost always come from one of three common issues: using too-fresh bread that doesn’t hold its structure, adding too much custard for the amount of bread, or underbaking so the custard never fully sets. Stick to the recipe ratios, use the jiggle doneness test, and you’ll avoid that mushy middle every time.
8.What size baking dish works best for this recipe? ▾
A standard 9x13-inch (3-quart) glass or ceramic baking dish is ideal for this classic recipe, as it gives the pudding room to puff evenly as it bakes, with a perfect ratio of crispy golden edges to soft custardy center. If you use a smaller, deeper dish, add 10 to 15 minutes of bake time to ensure the center sets fully.
9.Can I reduce the granulated sugar in the pudding base, or use a sugar substitute? ▾
You can cut the granulated sugar by up to ¼ cup without ruining the custard’s set, but keep in mind the bourbon sauce adds extra sweetness, so the final dish will still feel indulgent. If using a baking-friendly sugar substitute, follow the package conversion guide, as many substitutes are far sweeter than sugar and can leave an odd aftertaste if overused.
10.Can I freeze leftover bread pudding? ▾
Yes! Wrap cooled, unsauced bread pudding tightly in plastic wrap and then a layer of aluminum foil, and it will keep well in the freezer for up to 3 months. Thaw it in the fridge overnight, then reheat slices in a 325°F oven for 10 to 12 minutes until warmed through before topping with fresh, warm bourbon sauce.
11.Do I need to temper the eggs when making the custard base? ▾
You don’t need a fancy, fussy tempering process for this recipe, but you do want to avoid scrambling the eggs! After beating your eggs, slowly whisk in a small amount of warm (not boiling) milk and cream to bring the eggs up to temperature gradually, then stir the egg mix into the rest of the dairy to prevent curdled bits.
12.Is the bourbon sauce supposed to be thick or thin? ▾
Classic New Orleans bourbon sauce is velvety and pourable, about the consistency of warm maple syrup, when it’s fresh off the stove. It will thicken more as it cools, so if it gets too thick to drizzle, just stir in a teaspoon of warm milk or cream at a time until it reaches your desired consistency. Don’t overcook it, or it will turn toffee-like.
13.Can I use a different type of bread if I don’t have French bread? ▾
You can, but stick to sturdy, crusty, plain breads for the most authentic result. Day-old mild sourdough, Italian bread, or even stale brioche work well. Avoid soft pre-sliced sandwich bread, sweet cinnamon bread, or crumbly cornbread, as those will either turn mushy or throw off the classic simple, spiced Creole flavor profile.
14.Why do some recipes call for resting the bread pudding before baking? ▾
Resting the assembled, unbaked pudding for 20 to 30 minutes at room temperature (or up to 24 hours in the fridge) lets the bread cubes fully absorb every bit of the spiced custard, so you don’t end up with dry, unsoaked bread chunks in the middle of your finished dish. It’s a simple step that makes a huge difference in even texture.
15.Can I add extra spices or flavorings to the pudding base? ▾
Absolutely! The classic cinnamon and nutmeg base is a perfect starting point, but you can add a teaspoon of vanilla extract, a quarter teaspoon of ground allspice, a tablespoon of orange zest, or even a splash of bourbon right in the custard for deeper flavor. Just go light on extras so the warm, creamy bread flavor stays front and center.

Comments (14)

2 days ago

OMG I made this for my husband’s birthday dinner last night and he said it tasted exactly like the bread pudding we had on our New Orleans honeymoon 8 years ago!!! The bourbon sauce is *chef’s kiss* — not too boozy, just the right amount of warm, sweet kick. My picky 7 year old even asked for a second serving! 10/10 will be making this for every family potluck from now on.

1 day ago

Wait did you use stale French bread like the recipe says? I only have sourdough on hand and wondering if it’ll still turn out ok!

20 hours ago

So glad your family loved it! Sourdough works great too, just trim off any extra crusty bits if you prefer a softer texture, and add a splash more heavy cream if the bread feels extra dry when you’re mixing the custard.

3 days ago

Super easy recipe even for a guy who burns toast half the time lmao. Cooked this up for our Sunday football watch party and the whole crew demolished it in 15 minutes flat. Only swap I did was add a handful of pecans on top for crunch, game changer. Would 100% make again.

2 days ago

Love the pecan addition! That’s such a classic New Orleans twist, we might have to add that as a variation note to the recipe. So glad it was a hit at your watch party!

1 week ago

Tried this for my dorm potluck and it was the only dish that got completely scraped clean! I used day-old hamburger buns because that’s all the grocery store had left and it still slapped. The bourbon sauce is SO good I was tempted to drink it straight tbh.

5 days ago

Has anyone tested this with gluten-free bread? I have celiac and have been chasing that perfect NOLA bread pudding flavor since I visited pre-diagnosis, but I’ve had so many gluten-free bakes turn out gummy I’m nervous to try. Would love any tips!

4 days ago

I made it with gluten-free sourdough last week! Just let it sit out for 2 days to get really stale, and let the custard soak in for a full 30 minutes before baking instead of 15, it came out perfect no gumminess at all!

3 days ago

Great tip from PNW_Pam! We’ve tested it with a sturdy gluten-free white bread (not the super soft sandwich kind) and had great results too, just make sure to skip any bread with added seeds if you want that classic smooth texture.

1 week ago

I’ve been making my bread pudding for 40 years and decided to give this recipe a shot when my granddaughter came to visit. Let me tell you, that bourbon sauce is better than my old recipe! I added a pinch of extra nutmeg because that’s how I always do it, and it was perfect. She took the leftovers home to her roommates, they texted me asking for the recipe before she even got back to her apartment lmao.

5 days ago

Aww that’s so sweet! I’m a college student looking for easy recipes to impress my grandma when she visits next month, this is definitely going on the list. Extra nutmeg sounds chef’s kiss.

2 weeks ago

Made this on Sunday for meal prep and it held up all week in the fridge! I warmed up slices for 30 seconds in the microwave each night and drizzled a little extra sauce on top, it was the perfect weeknight sweet treat. So easy to throw together even on a busy weekend, 10/10 for low effort high reward.

yesterday

Quick question — can I make the bourbon sauce ahead of time and store it? I’m hosting a Mardi Gras party this weekend and want to get as much prep done as possible ahead of time so I’m not stuck in the kitchen while guests are over.

12 hours ago

Absolutely! The sauce stores perfectly in an airtight container in the fridge for up to 1 week. Just warm it up gently on the stovetop over low heat (or 10 second bursts in the microwave) before drizzling, give it a good stir and it’s good to go. Hope your party is a blast!

30 minutes ago

Tried making this last night and I think I messed up the custard ratio? My bread pudding came out a little soggier than I wanted in the middle, did I not bake it long enough? I used regular white sandwich bread, not French bread, could that be it?

15 minutes ago

Oh I had that same issue the first time I made it! I didn’t let the bread soak long enough, and I used super soft fresh white bread too. Let your bread get stale for a day first, and make sure the middle is set (it shouldn’t jiggle like Jell-O when you nudge the pan) before you pull it out!

10 minutes ago

Great advice from BakingNewbie101! Soft sandwich bread holds a lot more moisture than stale French bread, so if you use it, either let it dry out completely first (cut into cubes and leave out on a baking sheet for 4-6 hours) or cut back the heavy cream by 2 tablespoons. You can also tent the pan with foil for the first 40 minutes of baking to make sure the middle cooks through before the top gets too dark.

5 days ago

This recipe is so easy I let my 10 year old help me measure everything for our church potluck last Sunday. We got so many compliments, people were coming up to me after service asking for the link! The bourbon sauce is perfectly balanced — not too strong, so even the kids at the potluck could have it (we did make a tiny side of sauce without bourbon for the toddlers though, just in case).

4 days ago

Oh that’s such a smart call to make a little non-boozy sauce for the little ones! I’m making this for our next potluck and I never would have thought of that, thanks for the tip!

2 days ago

Made this for my girlfriend for our 2 year anniversary and she cried lmao. She’s from New Orleans and has been homesick lately, said it tasted exactly like her grandma’s. Win for me, I’m officially the best boyfriend ever. Thanks for the easy, foolproof recipe!

2 hours ago

Wondering if I can swap the dairy for oat milk and coconut cream to make this vegan? I’m bringing dessert to my friend’s vegan dinner party next week and this looks too good to pass up.

1 hour ago

Great question! We haven’t tested a fully vegan version ourselves, but several readers have reported great results using full fat oat milk and canned coconut cream in equal measurements for the custard, plus a vegan butter swap for the sauce. Just make sure your bread is vegan too (no honey or dairy added) and it should turn out great!

5 minutes ago

Wait, how much bourbon is in the sauce? I’m a total lightweight and don’t want it to be too strong, but I also don’t want to skip it because everyone says it’s the best part. Would it be weird to cut it with a little extra vanilla?

3 minutes ago

I don’t drink at all and I use 1 tablespoon of bourbon plus 2 extra teaspoons of vanilla, and you can barely taste the alcohol just that warm, cozy bourbon flavor! It’s perfect, no overpowering booze taste at all.

1 minute ago

That’s a perfect swap! The bourbon is there for depth of flavor more than an alcoholic kick, since most of the alcohol cooks off when you make the sauce, but cutting it back and adding extra vanilla (or even a splash of rum extract if you have it) works beautifully too.

1 week ago

I had a whole loaf of stale French bread left over from making po’ boys last weekend and decided to whip this up on a whim. SO good. I didn’t even have heavy cream so I used half and half and it still turned out rich and delicious, no complaints. My roommate said it’s the best thing I’ve ever cooked, which is saying a lot because I make a pretty mean mac and cheese.

6 days ago

Wait po’ boys and NOLA bread pudding? That’s the perfect full New Orleans meal night! I’m stealing that idea for my next dinner with friends, thanks for the inspo.

just now

I already have this on my Thanksgiving dessert menu! I tested it last week and my whole family voted it better than our usual pecan pie (sorry grandma). It’s so easy to scale up for a crowd too, I doubled the recipe for 12 people and baked it in a 9x13 pan, only added 10 extra minutes of cook time and it came out perfect. Can’t wait to serve it next month!