Name: Classic New Orleans Bread Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 large loaf French Bread (Approximately 14 to 16 ounces, torn into small pieces); 4 cups Milk (Whole milk recommended for creaminess); 3 large Eggs (Lightly beaten); 2 cups Granulated Sugar; 2 tablespoons Pure Vanilla Extract; 1/4 teaspoon Allspice; 1/4 to 1/2 teaspoon Ground Cinnamon (Adjust to taste); 1 cup Raisins (Optional; soak in hot water for 5 minutes if you prefer plumper raisins); 3 tablespoons Butter (Melted and slightly cooled)

Jump to Recipe

Creamy, comforting, and just the right amount of boozy-sweet, Classic New Orleans Bread Pudding is the kind of dessert that warms the kitchen and the heart. Imagine soft bread soaked in a fragrant custard, studded with plump raisins and baked until the top is golden and slightly crisp — pure comfort on a spoon. Fun fact: bread pudding was born as a way to rescue stale bread, turning thrift into decadence. If you love easy, make-ahead desserts that feed a crowd, you’ll want to try this now. For more variations and tips, check out this Classic New Orleans Bread Pudding recipe and get inspired to bake today.

What is Classic New Orleans Bread Pudding?

What’s in a name — and why does every bite taste like a Mardi Gras memory? Classic New Orleans Bread Pudding is the South’s love letter to simple ingredients: bread, milk, eggs, sugar, spices, and sometimes a splash of bourbon. Why might it be called New Orleans bread pudding? Maybe the city lent its flair and a little booze to an old English thrifty dish. Who wouldn’t agree that “the way to a man’s heart is through his stomach.”? Give this crowd-pleaser a try and see why friends and family will beg for seconds — you might just start your own tradition. For another New Orleans-style take, peek at this New Orleans-style Bread Pudding to compare techniques.

Why You’ll Love This

This bread pudding is irresistible for three big reasons: creaminess, thrift, and topping potential. First, the custardy center is rich and silky, a contrast to the slightly crisp top that makes each forkful interesting. Second, it’s a budget-friendly dessert that transforms stale bread into something luxurious — great for saving money without sacrificing flavor. Third, the toppings and sauces bring it alive: bourbon sauce, vanilla ice cream, or whipped cream add layers of taste. If you enjoy warm, comforting sweets, you’ll also like my spin on apple-studded bread puddings — try this Apple Pie Bread Pudding for a fruity variation. Make it tonight and watch it disappear.

How to Make

Quick Overview

This recipe is straightforward and forgiving, perfect for beginners. Preparation is mostly measuring and tearing bread, and the custard soaks into the bread, creating a creamy interior and a lightly browned crust. Standout elements include the luscious custard and the option to serve with a rich bourbon sauce. Total time: about 60 minutes (15 minutes prep, 45–50 minutes baking).

Ingredients

1 large loaf French Bread (approximately 14 to 16 ounces), torn into small pieces
4 cups milk (whole milk recommended for creaminess)
3 eggs, lightly beaten
2 cups granulated sugar
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon ground cinnamon (adjust to taste)
1 cup raisins (optional; soak in hot water for 5 minutes if you prefer plumper raisins)
3 tablespoons butter, melted (slightly cooled)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole with butter or nonstick spray so the pudding doesn’t stick.
Tear the French bread into small, bite-sized pieces and place them in a large mixing bowl. Stale bread works best because it soaks up the custard more readily.
In another bowl, whisk together the milk, lightly beaten eggs, granulated sugar, pure vanilla extract, allspice, and cinnamon until the sugar is mostly dissolved and the mixture is smooth.
Pour the custard mixture over the bread pieces, pressing gently so the bread absorbs the liquid. Let it soak for 15 minutes, stirring occasionally to ensure even saturation. If you prefer a moister pudding, soak for up to 30 minutes.
Stir in the raisins and the melted butter so they are evenly distributed, then transfer the mixture to the prepared baking dish, smoothing the top lightly with a spatula.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the center is set (a knife inserted near the center should come out mostly clean with a little custard clinging). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Remove from the oven and let cool for 10 minutes before serving. Serve warm with bourbon sauce, a scoop of vanilla ice cream, or a dollop of whipped cream.

Classic New Orleans Bread Pudding

What to Serve With

Pair this bread pudding with simple accompaniments to balance the sweetness and texture. Bourbon sauce or a warm caramel glaze adds richness. Vanilla ice cream provides contrast with cold creaminess. Fresh fruit like sliced pears or berries brightens the plate. For drinks, try coffee, dark roast tea, or a sweet dessert wine. If serving as part of a Southern-inspired dinner, offer it alongside pecan pie or a light fruit salad for variety.

Top Tips for Perfecting

Use slightly stale French bread for best texture; fresh bread can get too soft.
For richer custard, substitute 1 cup of the milk with heavy cream.
Don’t skip the resting step — letting the bread soak ensures a creamy interior.
If you want a boozy kick, soak raisins in a tablespoon of bourbon for 10 minutes before mixing in.
Avoid overbaking; check at 40 minutes and up to 50 minutes depending on your oven. The pudding should be set but still slightly jiggly in the center.
To make it nut-free or fruit-free, simply omit raisins and add chopped toasted pecans at serving time for crunch.

Storing and Reheating Tips

Refrigeration: Cool to room temperature, cover tightly, and store in the refrigerator for up to 3–4 days.
Freezing: Freeze baked pudding in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 30–60 seconds until warm, or reheat the whole dish in a 325°F oven covered with foil for 15–20 minutes until heated through. Add a splash of milk if the pudding seems dry when reheating.

FAQs

Can I use a different type of bread?
Yes. Brioche or challah will yield a richer pudding; regular white sandwich bread works in a pinch but results are lighter.

Do I have to add raisins?
No. Raisins are traditional but optional. You can swap in chopped dried apricots, cherries, or leave them out entirely.

Can I make this ahead of time?
Yes. You can assemble and refrigerate the pudding for a few hours before baking, or bake it and reheat later. For best texture, bake right before serving if possible.

Is there a non-dairy version?
Substitute full-fat coconut milk or an unsweetened almond milk blend for the milk and use a vegan egg substitute; texture will vary slightly.

How do I make a bourbon sauce?
Simmer butter, brown sugar, heavy cream, and a splash of bourbon until slightly thickened. Add vanilla to taste. Reduce alcohol by simmering longer if desired.

What if the top browns too fast?
Tent the dish loosely with foil for the remaining baking time to prevent over-browning while allowing the center to finish cooking.

Conclusion

Classic New Orleans Bread Pudding is a simple, satisfying dessert that turns humble pantry items into something memorable and comforting. It’s easy enough for weeknights, special enough for company, and flexible for many flavor variations; check this lovely New Orleans Bread Pudding with Bourbon Sauce – The Night Owl for a saucy inspiration and compare techniques with this rich New Orleans Bread Pudding with Bourbon Sauce – Kenneth Temple to find the perfect finishing touch for your dessert. Give it a try, share it with family, and enjoy the warm, cozy results.