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Warm, comforting, and irresistibly rich, this Classic New Orleans Bread Pudding captures the essence of traditional Southern desserts. Made with tender cubes of day-old bread soaked in a luscious custard, this iconic treat delivers warm spices, buttery sweetness, and the unmistakable charm of New Orleans cuisine. Whether served fresh from the oven with a silky sauce or enjoyed chilled the next day, this bread pudding promises satisfying flavor in every bite.

Ingredients

Bread Pudding

• 6–8 cups day-old bread, cut into cubes
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup raisins (optional)
• ¼ cup bourbon or dark rum (optional)

Instructions

Step 1 — Preheat the Oven

Preheat your oven to 350°F (175°C) so it’s ready when the pudding is assembled.

Step 2 — Prep the Bread

Cut your bread into cubes and set aside. If the bread is fresh, let it sit uncovered for a few hours or overnight to dry slightly.

Step 3 — Make the Custard

In a large bowl, whisk together the milk and heavy cream until smooth.

Step 4 — Add Sugar and Eggs

Whisk in the granulated sugar and eggs until the mixture becomes creamy and well combined.

Step 5 — Add Flavorings

Stir in the vanilla extract, cinnamon, nutmeg, and salt. Add raisins or bourbon if desired.

Step 6 — Combine Bread and Custard

Fold the bread cubes into the custard, ensuring every piece is coated. Let the mixture rest for 30 minutes so the bread absorbs all the flavor.

Step 7 — Prepare the Baking Dish

Grease a baking dish with butter or non-stick spray.

Step 8 — Transfer and Bake

Pour the soaked bread mixture into the dish, spreading it evenly. Bake for 45–50 minutes, or until the top is golden brown and the center is set.

Step 9 — Cool and Serve

Allow the bread pudding to cool slightly before serving. Serve warm, chilled, or topped with your favorite sauce.

Pro Tips

• Use thick, sturdy breads like challah, brioche, or French bread for the best texture.
• Add rum-soaked raisins for a deeper, more authentic flavor.
• If the top browns too quickly, cover it loosely with foil during baking.
• Letting the mixture sit before baking ensures a creamy, custard-filled interior.

Why This Recipe Works

• Captures authentic New Orleans flavor with simple pantry ingredients.
• Creates a creamy center with a crisp golden top, the perfect bread pudding texture.
• Easy to customize with mix-ins and sauces.
• A reliable dessert for holidays, gatherings, or weeknight indulgence.

Substitutions & Variations

Substitutions

• Milk: Swap with evaporated milk or unsweetened almond milk.
• Sugar: Use brown sugar for deeper caramel notes.
• Bread: Replace with croissants or cinnamon rolls for added richness.

Variations

• Chocolate Chip Bread Pudding — Stir in chocolate chunks.
• Banana Bourbon Bread Pudding — Add sliced bananas and a splash of bourbon.
• Apple Cinnamon Bread Pudding — Incorporate diced apples and extra cinnamon.
• Coconut Bread Pudding — Replace some milk with coconut milk and add shredded coconut.
• Pumpkin Spice Bread Pudding — Mix in pumpkin purée and warm fall spices.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Assemble the pudding up to 24 hours in advance and refrigerate unbaked.
• Bake when ready to serve.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze up to 2 months; thaw overnight in the refrigerator.

Reheating

• Oven: 300°F (150°C) for 10–15 minutes.
• Microwave: 20–30 seconds per serving.
• Add a splash of milk if the pudding seems dry.

Serving Ideas

• Drizzle with bourbon sauce, rum sauce, or vanilla glaze.
• Top with whipped cream or vanilla ice cream for extra indulgence.
• Serve with fresh berries, caramel sauce, or toasted pecans.
• Pair with strong coffee for a classic Southern treat.

Nutrition (Per Serving Estimate)

• Calories: ~350
• Carbohydrates: 45g
• Protein: 7g
• Fat: 15g
• Sugar: 28g
• Fiber: 1g
  (Values vary based on ingredients.)

Frequently Asked Questions

Can I use different types of bread?

Yes! Brioche, challah, French bread, or even croissants work beautifully.

Can I make it without alcohol?

Absolutely—simply leave out the bourbon or rum.

Can bread pudding be frozen?

Yes, freeze in airtight containers for up to two months.

How do I prevent it from becoming soggy?

Use drier bread and allow the mixture to rest before baking.

Can I add other mix-ins?

Yes—nuts, chocolate chips, dried fruit, and spices all make delicious additions.

This Classic New Orleans Bread Pudding brings warmth, nostalgia, and authentic flavor to your table. With its creamy interior, golden top, and customizable mix-ins, it’s a dessert that satisfies every craving. Whether served for holidays, family gatherings, or late-night dessert moments, this timeless recipe is guaranteed to impress.

Classic New Orleans Bread Pudding Recipe

Discover this classic New Orleans Bread Pudding recipe featuring creamy custard, warm spices, and tender bread baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 350 kcal

Ingredients

  

Bread Pudding

• 6-8 cups day-old bread, cut into cubes
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup raisins (optional)
• ¼ cup bourbon or dark rum (optional)

Instructions

 

• Preheat the Oven

  Preheat your oven to 350°F (175°C) so it’s ready when the pudding is assembled.
• Prep the Bread

  Cut your bread into cubes and set aside. If the bread is fresh, let it sit uncovered for a few hours or overnight to dry slightly.
• Make the Custard

  In a large bowl, whisk together the milk and heavy cream until smooth.
• Add Sugar and Eggs

  Whisk in the granulated sugar and eggs until the mixture becomes creamy and well combined.
• Add Flavorings

  Stir in the vanilla extract, cinnamon, nutmeg, and salt. Add raisins or bourbon if desired.
• Combine Bread and Custard

  Fold the bread cubes into the custard, ensuring every piece is coated. Let the mixture rest for 30 minutes so the bread absorbs all the flavor.
• Prepare the Baking Dish

  Grease a baking dish with butter or non-stick spray.
• Transfer and Bake

  Pour the soaked bread mixture into the dish, spreading it evenly. Bake for 45–50 minutes, or until the top is golden brown and the center is set.
• Cool and Serve

  Allow the bread pudding to cool slightly before serving. Serve warm, chilled, or topped with your favorite sauce.

Notes

• For a richer flavor, toast the bread cubes lightly before soaking.
• Add lemon or orange zest for a bright citrus twist.
• Serve with homemade caramel or vanilla bourbon sauce for an elevated finish.

WANT TO SAVE THIS RECIPE?