Classic New Orleans Bread Pudding
Classic New Orleans Bread Pudding is a rich, custardy dessert baked with day-old bread, warm spices, and topped with a luscious bourbon or vanilla sauce. This traditional Southern treat is comforting, flavorful, and perfect for holidays, family dinners, or any time you crave an old-fashioned dessert.
Ingredients
- 5 –6 cups day-old French bread or brioche cubed
- 2 cups whole milk or half-and-half warmed
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 tbsp unsalted butter melted
- 1/3 cup raisins or chopped pecans optional
- For serving: warm bourbon sauce vanilla sauce, or caramel
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, soak bread cubes in warm milk until softened.
- In a separate bowl, whisk together eggs, sugars, vanilla, cinnamon, nutmeg, and melted butter.
- Pour egg mixture over soaked bread and mix well.
- Fold in raisins or pecans, if using.
- Pour mixture into the prepared dish and let sit 10–15 minutes.
- Bake for 45–50 minutes, or until golden and custard is set.
- While baking, prepare a warm sauce of your choice (bourbon, rum, or vanilla).
- Serve pudding warm, topped with sauce.
Notes
- Use brioche or challah for extra richness.
- Soak raisins in bourbon or rum for added flavor.
- Add chopped apples, bananas, or chocolate chips for variation.
- Coconut milk and toasted coconut offer a tropical spin.
- Freezes well when wrapped tightly; thaw in fridge and reheat.