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Delicious classic New Orleans bread pudding served in a bowl
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Classic New Orleans Bread Pudding

A comforting dessert made with French bread soaked in custard, enriched with raisins and topped with a delightful bourbon sauce.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, Creole
Keyword: Bourbon Sauce, Bread Pudding, comfort food, dessert, New Orleans
Servings: 8 servings
Calories: 350kcal

Ingredients

For the Bread Pudding

  • 1 large loaf French bread (14–16 ounces), torn into 1-inch pieces Opt for day-old bread for better absorption.
  • 4 cups milk Rich and creamy for improved custard texture.
  • 3 large eggs, lightly beaten Bind the mixture together.
  • 2 cups granulated sugar Sweetens and enriches the flavors.
  • 2 tablespoons pure vanilla extract Enhances the dish’s fragrance.
  • 1/4 teaspoon allspice Adds depth and warmth.
  • 1/4 to 1/2 teaspoon ground cinnamon Complements the bread's flavor.
  • 1 cup raisins Plump and juicy.
  • 3 tablespoons butter, melted For greasing the dish.

For Bourbon Sauce

  • 1/2 cup butter Luscious base for the sauce.
  • 1 cup granulated sugar Sweetens the sauce.
  • 1 large egg, lightly beaten Thickens the sauce.
  • 2 tablespoons bourbon (or to taste) Authentic New Orleans flavor.

Instructions

Preparation

  • In a large bowl, place the torn pieces of French bread. Pour the milk over the bread, using your hands to crush and mix until it’s fully combined.
  • In a separate bowl, whisk together the eggs, granulated sugar, pure vanilla extract, allspice, and ground cinnamon.
  • Stir the raisins into the egg mixture, then fold it gently into the soaked bread. Allow the mixture to rest for about two hours.

Baking

  • Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking dish with melted butter.
  • Pour the bread and custard mixture into the prepared dish and bake uncovered for 45–50 minutes or until set and golden brown.
  • Allow the pudding to cool slightly on a wire rack.

Making the Sauce

  • In a saucepan, melt the remaining butter over low heat. Stir in the sugar and beaten egg, cooking gently until the mixture thickens. Add bourbon and stir until well combined.

Serving

  • Serve the bread pudding warm, drizzling generously with bourbon sauce.

Notes

Adjust the sweetness of the pudding and sauce to taste. Consider adding toasted nuts or using different dried fruits for variations.