Name: New Orleans Style Bread Pudding
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 10 oz stale French bread, crumbled ((about 6-8 cups)); 2 cups granulated sugar; 1/2 cup unsalted butter, melted ((for pudding)); 3 large eggs, beaten; 2 tablespoons pure vanilla extract; 1 cup raisins, plump ((no need to soak)); 1 cup shredded coconut ((sweetened or unsweetened, as preferred)); 1 cup chopped pecans ((lightly toasted for extra flavor)); 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 4 cups whole milk ((preferred for richness)); 1/2 cup unsalted butter, room temperature ((for whiskey sauce)); 1 1/2 cups powdered sugar ((for whiskey sauce)); 2 large egg yolks ((for whiskey sauce)); 1/2 cup bourbon ((for whiskey sauce))

Jump to Recipe

Creamy, comforting, and packed with warm spices, New Orleans Style Bread Pudding is the kind of dessert that hugs you from the inside out. This version bakes soft, custardy bread studded with raisins, coconut, and pecans, then gets a boozy, buttery bourbon sauce poured over it for a sticky, indulgent finish. Fun fact: bread pudding was a thrifty household favorite long before fancy restaurants claimed it — it started as a way to make stale bread sing again.

If you love Southern comfort desserts, try our take on New Orleans Style Bread Pudding on our site for a straightforward recipe that any home cook can master. It’s simple to prepare, family-friendly, and faster than you might think. Compared to our other baked sweets, this one is particularly forgiving — similar in spirit to a classic cobbler but richer and more custardy. Get your baking dish ready; you’re about to wow the family.

What is New Orleans Style Bread Pudding?

What makes this bread pudding “New Orleans style”? Is it the bourbon wink, the crunchy pecans, or the extra coconut whispering Mardi Gras in your mouth? Maybe it’s all of the above. Historically, New Orleans desserts favor bold flavors and rich textures — think caramelized sauces and warm spices — so this pudding fits right in. And who could resist the old saying that “the way to a man’s heart is through his stomach.”? Try it once and you’ll see why the city’s soulful cooking has millions hooked. Ready to give it a shot? You won’t regret it.

Why You’ll Love This

You’ll love this recipe because it hits three irresistible marks:

Decadent, creamy custard center with a golden, slightly crisp top — the contrast in textures is heavenly.
Cost-savvy comfort food: use stale bread and pantry staples to create a showstopper dessert without breaking the bank.
Bold, Southern flavor: cinnamon, nutmeg, raisins, coconut, pecans, and a warm bourbon sauce make every bite sing.

This pudding is a delightful cousin to our classic New Orleans bread pudding, sharing the same comforting profile but with added coconut and pecan texture for extra character. Make it for a holiday meal, a weeknight treat, or whenever you want dessert that feels like a hug — and then make it again.

How to Make: Quick Overview

This recipe is easy, satisfying, and built for busy cooks who still want something special. Preparation is mostly mixing and soaking; the oven does the rest. Expect a soft, custardy interior with a golden finish and a silky whiskey-bourbon sauce that elevates everything.

Simplicity: One bowl, simple stirring, and a single baking dish.
Taste and texture: Silky custard, plump raisins, toasted pecans, and a hint of coconut chew.
Standout element: The warm bourbon whiskey sauce poured over the pudding just before serving.
Time: About 15 minutes active prep, 1 hour 15 minutes baking, total roughly 1 hour 30 minutes.

Ingredients

10 oz stale French bread, crumbled into 1-inch pieces (about 6-8 cups)
2 cups granulated sugar
1/2 cup unsalted butter, melted (for pudding)
3 large eggs, beaten
2 tablespoons pure vanilla extract
1 cup raisins, plump (no need to soak)
1 cup shredded coconut, sweetened or unsweetened, as preferred
1 cup chopped pecans, lightly toasted for extra flavor
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 cups milk, whole milk preferred for richness
1/2 cup unsalted butter, room temperature (for whiskey sauce)
1 1/2 cups powdered sugar (for whiskey sauce)
2 large egg yolks (for whiskey sauce)
1/2 cup bourbon (for whiskey sauce)

Directions

Preheat the oven to 350°F. Butter a 9×13-inch baking dish thoroughly and place an oven rack in the lower third of the oven to help the top brown slowly without overcooking the center.
In a large mixing bowl, combine the crumbled stale French bread and granulated sugar. Toss briefly so the sugar coats the bread.
In a separate bowl, whisk together the melted 1/2 cup butter, beaten eggs, vanilla extract, cinnamon, nutmeg, and milk until smooth.
Pour the wet mixture over the sugared bread. Add raisins, shredded coconut, and chopped pecans. Stir gently but thoroughly so all bread pieces are saturated and the mix is even. Let sit for 5 minutes so the bread absorbs the custard.
Transfer the soaked bread mixture to the prepared 9×13-inch baking dish, spreading it out evenly and pressing down lightly.
Bake on the lower rack for 1 hour and 15 minutes, or until the top is golden and the center is set (a knife inserted near the center should come out mostly clean but still moist).
While the pudding bakes, prepare the whiskey sauce. In a saucepan off the heat, cream together the 1/2 cup room-temperature butter and 1 1/2 cups powdered sugar with a hand mixer until smooth and glossy.
Remove the saucepan from the heat completely and whisk in the 2 egg yolks quickly until fully incorporated. Stir in the 1/2 cup bourbon. The warmth of the pan helps the sauce thicken as it cools; do not reheat after adding egg yolks.
When the pudding is done, remove it from the oven and let it rest 5 minutes. Serve warm with a generous drizzle of the whiskey sauce over each portion.

New Orleans Style Bread Pudding

What to Serve With

Freshly whipped cream or a scoop of vanilla ice cream for extra creaminess.
A simple citrus salad with orange segments and a light honey-lime dressing to cut the richness.
Strong coffee or chicory coffee for a classic New Orleans pairing.
A small glass of dessert wine or a bourbon cocktail for adults to echo the sauce flavors.

Top Tips for Perfecting

Bread choice: Day-old French bread works best because it soaks up custard without disintegrating. If bread is too fresh, dry it in a low oven for 10 minutes.
Raisins: Heat them briefly in warm water (or bourbon for adults) to plump them up if they’re dry.
Nuts: Toast pecans in a dry skillet for 3–5 minutes to deepen the flavor before adding.
Sauce safety: Remove the saucepan from heat before whisking in egg yolks to avoid scrambling. The sauce will thicken as it cools.
Don’t overbake: The center should be set but still slightly custardy — it will continue to firm as it cools.

Storing and Reheating Tips

Refrigeration: Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze individual portions wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat single servings in the microwave for 30–60 seconds, or in a 325°F oven for 10–15 minutes until warmed through. Add a splash of milk before reheating in the oven to restore creaminess.
Sauce: Store whiskey sauce separately in the refrigerator for up to 3 days. Bring to room temperature and whisk before serving.

FAQs

Is bread pudding supposed to be soggy?
No — it should be custardy and moist but not overly wet. A well-baked pudding will hold together and have a slightly set center.

Can I use another type of bread?
Yes. Brioche or challah work beautifully for extra richness. Avoid very dense rye or sourdough unless you want a tangier flavor.

Can I make this without alcohol?
Absolutely. Substitute the bourbon in the sauce with warm milk, strong coffee, or a bourbon-flavored extract if you prefer no alcohol.

How do I prevent the top from burning while the center cooks?
Place the dish on a lower oven rack and, if the top browns too quickly, tent lightly with foil for the remaining bake time.

Can I prepare this ahead of time?
Yes. Assemble the pudding and refrigerate covered for up to 24 hours before baking. Add a few extra minutes to the bake time if starting cold from the fridge.

Conclusion

This New Orleans Style Bread Pudding is comfort food at its finest: economical, simple, and spectacular on the plate. It’s an easy-to-follow recipe that turns humble ingredients into a dessert guests will ask for again and again. If you want another inspired take on the same idea, check out Night Owl Chef’s New Orleans Bread Pudding with Bourbon Sauce for more tips and a slightly different bourbon-sauce twist. Share this with family or friends and enjoy the warm smiles that follow.