If there’s one dessert that truly embodies the spirit of New Orleans, it’s bread pudding. Not only does this Southern classic take something as humble as day-old bread, but it also transforms it into a rich, custardy dessert that feels like a warm hug in every bite. Furthermore, the mix of cinnamon, vanilla, and nutmeg, paired with a boozy bourbon sauce, makes this dish both comforting and indulgent. Whether you’re serving it at a festive gathering or enjoying a cozy night in, New Orleans bread pudding never fails to delight.
In this guide, I’ll walk you through how to make an authentic New Orleans bread pudding, as well as a few variations and tips to ensure it turns out perfect every time. As a result, you’ll have a dessert so good, you’ll want to make it again and again.
A Brief History of New Orleans Bread Pudding
Bread pudding is one of those dishes that tells a story with every bite. To begin with, its origins date back to the early days of Creole cuisine, when thrifty cooks would turn stale bread into a delicious dessert by soaking it in a mixture of eggs, milk, and sugar. As a result, bread pudding became popular in New Orleans due to its simplicity and the city’s strong French influence.
In fact, many New Orleans dessert recipes draw from French culinary traditions. Over time, the dish evolved to include local flavors like bourbon or rum, ultimately transforming it into the decadent dessert we know and love today. During celebrations such as Mardi Gras, it’s not uncommon to see variations of bread pudding served with festive twists, like rum-soaked raisins or caramel sauces. If you’re curious, explore more about the History of New Orleans Bread Pudding to see how it became a culinary staple in the Crescent City.
Why This Recipe Stands Out
Not all bread puddings are created equal. In particular, what makes this New Orleans-style bread pudding truly special is its simplicity, combined with the richness of the bourbon sauce. While many Southern desserts can be complex, this one uses ingredients you probably already have in your pantry, thus making it accessible for all home cooks, from beginners to seasoned bakers.
Moreover, this recipe skips the raisins that are often found in traditional versions and instead suggests dried cranberries for a tart twist. Of course, you can always customize it to suit your preferences, but overall, I find that the combination of warm spices, buttery custard, and the rich, sweet bourbon sauce creates the perfect harmony of flavors.
Ingredients for the Bread Pudding
One of the best parts about bread pudding is that it uses simple ingredients, most of which you likely have on hand. Let’s go through what you’ll need:
Bread Pudding:
- 1 loaf of stale French bread (about 4 cups, cubed)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup dried cranberries or raisins (optional)
- 2 tablespoons unsalted butter (for greasing the pan)
Bourbon Sauce:
- 1/2 cup bourbon (you can substitute rum or whiskey if you prefer)
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
This recipe uses stale French bread, but you can also substitute with challah or brioche for a richer texture. The custard base, made from eggs, milk, and cream, soaks into the bread, ensuring a pudding that’s both moist and creamy. For those avoiding raisins, dried cranberries or nuts make excellent alternatives.
Step-by-Step Instructions for Making New Orleans Bread Pudding
1. Prepare the Bread:
- Start by cutting your loaf of stale bread into 1-inch cubes. Stale bread is essential as it absorbs the custard without turning mushy. If your bread isn’t stale, you can place it in the oven at 300°F for about 10 minutes to dry it out.
- Place the cubed bread into a greased 9×13-inch baking dish. Spread it evenly so every piece has space to soak up the custard.
2. Make the Custard:
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, and nutmeg until fully combined.
- Pour this custard mixture evenly over the bread cubes, making sure every piece gets coated. You can gently press the bread down with a spoon to help it absorb the custard.
3. Optional Add-ins:
- If you’re adding dried cranberries, raisins, or nuts, sprinkle them over the soaked bread at this point. I personally love using dried cranberries for their tartness, which cuts through the sweetness of the pudding.
4. Let It Soak:
- Let the bread sit for about 20-30 minutes to fully absorb the custard. This step is key to achieving that moist, custard-like texture that makes bread pudding so irresistible.
5. Bake the Pudding:
- Preheat your oven to 350°F (175°C). Once the bread has soaked, place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set but still soft in the center.
- When done, the bread pudding should be puffed up and slightly firm to the touch, with a beautiful golden-brown crust on top.
Step-by-Step Instructions for Making Bourbon Sauce
Now let’s move on to the star of the show: the bourbon sauce. This sauce is the perfect blend of sweetness and warmth, with just enough bourbon to add that extra depth of flavor.
1. Melt the Butter:
- In a small saucepan, melt the butter over medium heat.
2. Add the Sugar:
- Stir in the sugar and cook until it dissolves, forming a smooth, syrupy mixture. This should take about 3-4 minutes.
3. Add the Egg Yolk:
- Remove the saucepan from heat and quickly whisk in the egg yolk. This will thicken the sauce, giving it a rich, velvety texture.
4. Incorporate the Bourbon and Vanilla:
- Finally, stir in the bourbon and vanilla extract. Return the sauce to the heat for another minute, just until everything is warmed through and well combined.
5. Serve Warm:
- Pour the warm bourbon sauce generously over the bread pudding right before serving. Trust me, this sauce is pure magic!
Tips for the Perfect Bread Pudding
Even though bread pudding is a forgiving recipe, there are a few tips to ensure yours turns out perfect every time:
- First, use stale bread: Fresh bread can get too soggy, so always opt for day-old bread. If you’re in a pinch, you can dry it out in the oven, as mentioned earlier.
- Next, don’t skip the soak time: Letting the bread sit in the custard mixture before baking ensures the pudding absorbs all the flavors fully.
- Additionally, avoid overbaking: Bread pudding should be moist, so bake it just until the center is set but still slightly jiggly. Overbaking can result in a dry texture.
- Finally, experiment with flavors: This recipe is versatile! You can add nuts for crunch or swap the bourbon sauce for a rum caramel sauce if you’re feeling adventurous.
Serving Suggestions
New Orleans bread pudding is best served warm, straight from the oven. To elevate the dessert experience even further, try these serving suggestions:
- With whipped cream or a scoop of vanilla ice cream. The cold, creamy contrast pairs beautifully with the warm bread pudding and bourbon sauce.
- For a gluten-free option, you can pair it with a gluten-free ice cream like the one mentioned in our Ice Cream Gluten-Free Flavors guide.
- For a New Orleans brunch dessert, serve it alongside an Easy Dinner Roll Recipe Without Yeast for a delightful combination of savory and sweet.
If you’re hosting a gathering, consider offering a dessert wine or strong coffee to balance the sweetness of the pudding.
Variations on New Orleans Bread Pudding
One of the great things about bread pudding is its versatility. Here are a few variations to try if you want to mix things up:
- Cajun bread pudding: Add a pinch of allspice or clove for a spicier twist. You can also drizzle the pudding with a rum caramel sauce instead of bourbon.
- Raisin-free version: For those who aren’t fans of raisins, feel free to omit them or use dried cranberries as a tart alternative.
- Seasonal fruit additions: Incorporate fruits like apples, pears, or even fresh berries during summer for a refreshing twist on the traditional recipe.
How to Store and Reheat Bread Pudding
Bread pudding is one of those desserts that reheats beautifully, so don’t worry if you have leftovers!
Storing:
- You can store bread pudding in the refrigerator for up to 4 days. Be sure to keep it in an airtight container to maintain its moisture.
- For longer storage, you can freeze it. Wrap the pudding tightly in plastic wrap and foil, then freeze for up to 2 months.
Reheating:
- If reheating from the fridge, you can microwave individual portions for about 30-60 seconds.
- To reheat larger portions, cover the pudding with foil and place it in a 325°F oven for 10-15 minutes. This will warm it through without drying it out.
Common Mistakes to Avoid When Making Bread Pudding
Even though bread pudding is relatively simple, a few common mistakes can lead to a less-than-perfect dessert. Here’s what to watch out for:
- Using fresh bread: Fresh bread doesn’t absorb the custard well and can lead to a mushy texture. Always use stale or day-old bread for best results.
- Not letting the bread soak: If you don’t give the bread time to soak in the custard mixture, the pudding won’t have that creamy, custardy consistency.
- Overbaking: This is probably the biggest mistake. Bread pudding should be moist and slightly jiggly in the center when it’s done baking. Overbaking can result in a dry, dense texture.
- Overcooking the sauce: When making the bourbon sauce, be careful not to overheat it after adding the egg yolk, as this can cause the sauce to curdle.
Pairing Suggestions: What to Serve Alongside Your Bread Pudding
If you want to create a truly memorable dessert experience, here are a few perfect pairings for New Orleans bread pudding:
- Strong coffee or espresso: The bold, rich flavors of coffee make an excellent match for the sweetness of the bread pudding, cutting through the richness while complementing the dessert’s warm spices.
- Serve alongside a savory dish: Pair the bread pudding with a savory dish like our Easy Dinner Roll Recipe Without Yeast. The contrast between the savory and sweet creates a perfect balance, especially for brunch or a festive gathering.
For those interested in balancing this indulgent dessert with lighter, low-carb options, check out our Quick and Easy Keto Dinner Recipes for a well-rounded meal experience.
Bread Pudding as a Comfort Food Dessert
Few desserts evoke the same feeling of comfort and nostalgia as Louisiana-style bread pudding. Whether it’s the warm spices, the soft, custardy texture, or the decadent sauce, this dish is the ultimate Southern comfort food. It’s no surprise that bread pudding is often associated with Mardi Gras and other festive occasions in New Orleans. There’s something so satisfying about taking simple ingredients like stale bread, milk, and eggs, and transforming them into a rich, luxurious dessert.
Conclusion
Whether you’re a seasoned cook or a novice in the kitchen, this New Orleans bread pudding recipe is a must-try. Not only is it rich, comforting, and full of flavor, but it also makes the perfect dessert for any occasion. Paired with a decadent bourbon sauce, it’s hard to resist going back for seconds.
If you’re also looking to balance out this indulgent dessert with healthier meal options, be sure to explore our Quick and Easy Keto Dinner Recipes to keep your meal plan varied and exciting.
FAQs About New Orleans Bread Pudding
1. What is the best bread to use for bread pudding?
Stale French bread works best, but you can also use brioche or challah for a richer texture. Just make sure the bread is slightly dry to soak up the custard.
2. Can I make New Orleans bread pudding without alcohol?
Absolutely! Simply replace the bourbon in the sauce with vanilla extract or a non-alcoholic syrup for a delicious, family-friendly version.
3. How do I prevent my bread pudding from becoming dry?
The key is not overbaking. The pudding should be just set in the center but still slightly jiggly. Also, make sure your bread has soaked up the custard before baking.
4. Can I freeze bread pudding for later use?
Yes! Bread pudding freezes very well. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in the oven when ready to enjoy.
5. What are some popular variations of this dessert?
Popular variations include adding dried cranberries, using a rum caramel sauce instead of bourbon, or incorporating seasonal fruits like apples or berries for a fresh twist.