Bread pudding might just be one of the best-kept secrets in Southern kitchens. It’s warm, comforting, and brimming with cozy spices—and New Orleans has truly perfected it. This Classic New Orleans Bread Pudding recipe captures everything that makes this dessert unforgettable: rich custard, buttery French bread, and just the right touch of cinnamon and nutmeg. Whether you’re making it for a holiday table or a cozy Sunday dinner, this dessert brings warmth and tradition to every bite.

In this guide, we’ll walk you through everything you need to make this iconic dish from scratch. From the best bread to use to tips on making the optional bourbon sauce, you’ll find everything you need to recreate the magic of the Crescent City right at home.

Why You’ll Love This Recipe

This isn’t just any bread pudding—it’s the kind that earns you recipe requests at family gatherings. It’s deeply flavorful, incredibly simple to make, and totally customizable. Here’s why it’s a dessert worth knowing.

Key Benefits

Simple Ingredients, Big Flavor
This bread pudding is built on kitchen staples: eggs, milk, butter, sugar, and day-old bread. Add some warm spices and optional bourbon, and you’re in business.

A Foolproof Crowd-Pleaser
Whether you’re serving it straight from the oven or reheated the next day, it’s always a hit. The top turns golden and crisp while the inside stays luxuriously soft and creamy.

Perfect for Any Occasion
Think holidays, brunches, birthdays—or just when you’ve got leftover French bread and a craving for comfort. Dress it up with bourbon sauce, or keep it simple and let the custard shine.

Suitable For

Beginner-Friendly Bakers
You don’t need to be a pastry chef to pull this off. The recipe is straightforward, and we’ll walk you through each step.

Families and Large Gatherings
It makes a generous batch, so there’s plenty to go around. Plus, it’s easy to prep ahead and reheat.

Flexible Diets
You can swap the dairy, skip the raisins, or switch out the bourbon—all without compromising flavor.

Ingredients for Classic New Orleans Bread Pudding

This dessert comes together with pantry basics, but each ingredient plays a key role in building its flavor and texture. Here’s what you’ll need.

Core Ingredients

• 4 large eggs – These form the base of the custard, giving the pudding its rich, creamy texture.

• 1 ½ cups granulated sugar – Adds sweetness and helps caramelize the edges as it bakes.

• 2 teaspoons pure vanilla extract – A must for warm, aromatic flavor.

• 1 loaf French bread (about 12 cups, cubed) – Day-old is best. It soaks up the custard without turning soggy.

• 4 cups whole milk – You can use half-and-half for a richer texture, but whole milk works beautifully.

• 1 teaspoon ground cinnamon – Adds warmth and depth.

• ½ teaspoon ground nutmeg – For a subtle nutty spice.

• ½ cup unsalted butter, melted – Helps bind and enrich the custard.

• 1 cup raisins (optional) – Classic in Southern versions, but you can skip or swap them (see below).

Substitutions and Tips

Bread Substitutes
French bread is the go-to, but brioche or challah give it an even richer twist. If using fresh bread, dry it in the oven at 300°F for 10 minutes to help it soak up the custard better.

Raisin Alternatives
Not a fan of raisins? No problem. Use chopped pecans, chocolate chips, or even bourbon-soaked raisins for an adult-friendly variation.

Milk Options
Whole milk gives a balanced richness, but you can use half-and-half for a more indulgent result. For a dairy-free option, try oat milk or coconut milk.

Make It Boozy (Or Not)
This recipe includes an optional bourbon sauce. It’s a traditional topping in New Orleans, but feel free to swap the bourbon for heavy cream if you prefer to keep it alcohol-free.

Best Bread for New Orleans Bread Pudding

The bread really makes this dessert. You want something sturdy enough to soak up the custard but soft enough to bake into a creamy texture. French bread is ideal because it’s crusty on the outside and airy on the inside.

If you’re looking for something even more decadent, brioche and challah are great options. They’re eggy, buttery, and lend an almost cake-like quality to the pudding. Just be sure to use bread that’s at least a day old—fresh bread won’t absorb the custard properly and may turn to mush.

Kitchen Tools You’ll Need

You don’t need fancy equipment to make this recipe. Just a few reliable tools and a little patience.

Must-Have Tools

• 9×13-inch baking dish – The perfect size for this batch.

• Large mixing bowl – For combining the custard and soaking the bread.

• Whisk – Helps incorporate the eggs, sugar, and milk smoothly.

• Measuring cups and spoons – Precision is key for a balanced custard.

Nice-to-Have Tools

• Microplane or spice grater – Freshly grated nutmeg makes a big difference.

• Electric mixer – Not required, but handy if you want a perfectly smooth custard.

• Medium saucepan – For making the optional bourbon sauce.

How to Make Classic New Orleans Bread Pudding

Making bread pudding from scratch may sound old-fashioned, but it’s easier than you think—and once you try it, you’ll understand why it’s such a beloved dessert across generations. The steps are straightforward, and the results are absolutely worth it: a golden, buttery top with a soft, custardy center that melts in your mouth.

Here’s how to bring this Southern classic to life, step by comforting step.

Step 1: Prep the Bread

Start with day-old French bread. If it’s still a little too soft, you can cube it and toast it in the oven at 300°F for about 10 minutes. This helps the bread absorb the custard better without turning soggy.

Cut the bread into 1-inch cubes—no need to be too precise here. You want enough texture for that perfect contrast between the soft center and golden top.

Step 2: Make the Custard Soak

This is the heart of the recipe—the rich, eggy custard that gives bread pudding its signature texture.

In a large mixing bowl, whisk together:

• 4 large eggs

• 1 ½ cups sugar

• 2 teaspoons vanilla

• 4 cups whole milk

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ½ cup melted unsalted butter

Mix until smooth and creamy. Then, pour the custard over the cubed bread in a large bowl or directly in your greased baking dish. Gently press the bread down so it’s mostly submerged. Let it soak for at least 15–20 minutes, giving the bread time to absorb all that flavor.

Step 3: Add Raisins or Extras

At this stage, fold in your mix-ins—if using. Raisins are classic, but you can just as easily add:

• Chopped pecans

• Chocolate chips

• Bourbon-soaked raisins

Don’t be afraid to get creative. Just make sure anything you add is evenly distributed so every bite has a little surprise.

Step 4: Bake the Bread Pudding

Preheat your oven to 350°F. Place the soaked bread mixture in a greased 9×13-inch baking dish. Smooth out the top, but don’t pack it down too much—you want a nice, airy texture.

Bake uncovered for about 45 to 50 minutes, or until the top is golden and crisp and the center is just set. A butter knife inserted into the center should come out mostly clean, with maybe a few soft crumbs.

Let it cool slightly before serving. This helps everything settle and makes it easier to slice.

Step 5: Make the Bourbon Sauce (Optional but Traditional)

If you want to take things over the top, a warm bourbon sauce is the way to go. It’s sweet, rich, and has just the right kick to balance the soft sweetness of the pudding.

In a saucepan over medium heat, combine:

• 1 stick (½ cup) unsalted butter

• 1 cup granulated sugar

Stir until the sugar starts to dissolve. Remove from the heat and quickly whisk in:

• 1 beaten egg

• ½ cup bourbon (or substitute with heavy cream if you prefer)

Return to the heat and cook over low until the mixture thickens—just a few minutes. Keep whisking gently the whole time to avoid curdling the egg.

Drizzle the warm sauce over the bread pudding just before serving. Or serve it on the side for guests to pour as they please.

Tips for Success

A few smart tips can take your bread pudding from good to absolutely unforgettable.

• Use day-old bread: Fresh bread won’t hold up in the custard and could turn mushy.

• Let the bread soak: Giving the bread time to absorb the custard ensures a creamy interior with a crisp top.

• Don’t overbake: You’re looking for a soft, slightly jiggly center—not a dry, overcooked one.

• Add toppings last: If you’re using nuts or sugar on top, sprinkle them halfway through baking so they don’t burn.

How to Store Classic New Orleans Bread Pudding

Bread pudding stores beautifully, making it a great make-ahead dessert. Here’s how to keep it tasting fresh:

At Room Temperature

Once baked and cooled, bread pudding can sit at room temperature (covered) for up to 6 hours. After that, move it to the fridge.

In the Refrigerator

Wrap it tightly or transfer it to an airtight container. It’ll stay good in the fridge for 4–5 days. Reheat in the microwave or oven until warmed through.

Freezing Tips

Want to freeze leftovers? No problem.

• Slice the bread pudding into individual portions.

• Wrap each slice in plastic wrap and place in a freezer bag or airtight container.

• Freeze for up to 2 months.

To reheat, thaw overnight in the fridge and warm in the oven at 300°F until hot.

Frequently Asked Questions (FAQs)

Can I make this ahead of time?

Yes! You can assemble the bread pudding the night before, cover it, and refrigerate it overnight. Just let it sit at room temperature for 20–30 minutes before baking the next day.

What type of bread works best?

Day-old French bread is the classic choice. Brioche and challah also work well and give an even richer texture.

Can I make it without raisins?

Absolutely. Skip them entirely or replace with chopped nuts, dried cranberries, or chocolate chips.

Can I skip the bourbon?

Yes. The bourbon sauce is optional. You can make a simple vanilla cream sauce instead, or just serve the pudding as is—it’s delicious either way.

Related Recipes

If you loved this Classic New Orleans Bread Pudding recipe, you might enjoy these other Southern and cozy sweet treats:

• Peach Dump Cake: A quick and fruity Southern dessert made with canned peaches and cake mix.

• Pineapple Upside-Down Cupcakes: Mini caramelized treats with pineapple and cherry.

• Lemon Raspberry Cupcakes: Tart, sweet, and perfect for springtime.

• Oatmeal Cake: Moist and spiced with a nostalgic coconut topping.

• Cream Cheese Stuffed French Toast: A decadent breakfast or brunch dish that doubles as dessert.

Conclusion

There’s something timeless about a warm pan of bread pudding. It’s the kind of dessert that feels like home—rich, custardy, and full of heart. Whether you drizzle it with bourbon sauce or keep it simple, this Classic New Orleans Bread Pudding is guaranteed to bring smiles to the table.

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