Classic New Orleans Bread Pudding Recipe with a Rich Sauce

New Orleans bread pudding is a beloved Southern dessert that embodies comfort, tradition, and indulgence. Made from day-old French bread, this dish transforms simple ingredients into a rich, custardy delight. Infused with warm spices like cinnamon and nutmeg, and often topped with a luscious bourbon or vanilla sauce, this dessert is a staple in Creole and Cajun cuisine.

What makes New Orleans bread pudding special is its deep cultural roots and its ability to be both humble and decadent. Traditionally, it was a way to use up leftover bread, but over time, it has become a restaurant-worthy delicacy. Many restaurants in the French Quarter serve their own signature versions, often incorporating ingredients like pecans, chocolate, or bananas foster flavors.

If you’re a fan of classic Southern desserts, you’ll love exploring the rich history of Creole cuisine and how it has influenced this dish. You can read more about Creole Cuisine to understand how New Orleans flavors blend French, Spanish, and Caribbean influences. Whether served warm with powdered sugar or topped with a boozy sauce, bread pudding is the ultimate comfort food.

Ready to make your own? Before diving into the step-by-step recipe, let’s explore the history behind this delicious dish and why it’s so deeply tied to New Orleans culinary heritage.

History & Origins of New Orleans Bread Pudding

The origins of bread pudding date back centuries, rooted in the resourcefulness of early cooks who sought to make the most of stale bread. This dish evolved from medieval European recipes, particularly in France and Spain, where bread was softened with milk and eggs to create a custard-like texture. When French and Spanish settlers arrived in Louisiana, they brought their culinary traditions with them, blending them with local ingredients and Creole influences to create what we now know as New Orleans bread pudding.

In Creole and Cajun cuisine, food waste was never an option, and bread pudding became a delicious solution to repurpose leftover bread. Over time, the dish transformed from a simple peasant food into a beloved Southern classic, frequently served in fine-dining establishments in the French Quarter. Today, it is often enhanced with flavors like bourbon, pecans, pralines, or even bananas foster sauce.

Many traditional recipes still use French bread, which has a crisp crust and soft interior, making it perfect for soaking up the custard mixture. Learn more about why French Bread is the ideal choice for this dish. Whether served in homes or restaurants, New Orleans bread pudding continues to be a symbol of Southern hospitality, cherished for its comforting texture and rich flavor.

Essential Ingredients for a Classic Bread Pudding

To create an authentic New Orleans bread pudding, you’ll need a combination of simple pantry staples and a few special ingredients that give this dish its signature flavor. Below is a breakdown of the key ingredients and their roles in making the perfect bread pudding.

Bread: The Foundation of the Dish

• French bread – The most traditional choice, as it absorbs the custard well without becoming mushy. You can learn more about its crusty texture and airy crumb by checking out French Bread.
• Brioche or challah – These richer breads add a slightly sweet and buttery flavor.
• Day-old or slightly stale bread – Essential for soaking up the custard without turning soggy.

Dairy Ingredients for a Creamy Texture

• Whole milk – Adds richness and ensures a creamy consistency.
• Heavy cream – Enhances the luxurious mouthfeel of the custard.
• Butter – Provides a rich, melt-in-your-mouth texture and enhances the flavor.

Sweeteners & Flavor Enhancers

• Sugar – A mix of white and brown sugar adds both sweetness and depth.
• Cinnamon and nutmeg – Classic warm spices that define the comforting taste of bread pudding.
• Vanilla extract – Essential for enhancing all the flavors.

Eggs: The Custard Binder

• Eggs play a crucial role in creating the custard-like texture by binding the ingredients together. Without them, the pudding would be too soft and loose.

Optional Add-Ins for Extra Flavor

• Raisins or dried fruit – A classic addition that adds bursts of sweetness.
• Pecans or walnuts – For added crunch and a nutty richness.
• Bourbon – A signature ingredient in many New Orleans-style bread puddings, giving it a deep, warm complexity. Learn more about how bourbon enhances Southern desserts by checking out Bourbon Sauce for Desserts.

With these ingredients in hand, you’re ready to move on to the step-by-step instructions for making a perfect New Orleans bread pudding.

Step-by-Step Instructions

Now that you have all the essential ingredients, it’s time to put them together. Follow these step-by-step instructions to create a classic New Orleans bread pudding with a rich, custardy texture and a perfectly golden crust.

Step 1: Preparing the Bread

• Cut the French bread into 1-inch cubes. If using brioche or challah, ensure it’s day-old so it can absorb the custard without getting too soggy.
• Place the bread cubes in a greased 9×13-inch baking dish in an even layer.

Step 2: Making the Custard Mixture

• In a large mixing bowl, whisk together:
  • 4 cups of whole milk
  • 1 cup of heavy cream
  • 4 large eggs
  • ¾ cup of granulated sugar
  • ¼ cup of brown sugar
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
• Whisk until fully combined, ensuring that the sugar dissolves completely.

Step 3: Soaking the Bread

• Pour the custard mixture evenly over the bread cubes, pressing down lightly to help the bread soak up the liquid.
• Let it sit for 20-30 minutes to ensure the bread is fully saturated. This step is key to achieving a creamy, melt-in-your-mouth texture.

Step 4: Baking the Bread Pudding

• Preheat your oven to 350°F (175°C).
• Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes until the top is golden brown and slightly crispy.
• To check for doneness, insert a knife in the center—if it comes out clean, it’s ready!

At this point, your kitchen will be filled with the warm, comforting aroma of cinnamon, vanilla, and baked custard. But no New Orleans bread pudding is complete without a rich, flavorful sauce—let’s move on to the final step.

Step 5: Preparing a Rich Sauce (Vanilla or Bourbon)

A great New Orleans bread pudding is incomplete without a rich sauce. Traditionally, two popular options are used: a classic vanilla cream sauce or a bourbon-infused sauce for an extra kick.

Option 1: Classic Vanilla Cream Sauce

This smooth, velvety sauce adds an extra layer of sweetness and indulgence.

Ingredients:

• 1 cup heavy cream
• ½ cup whole milk
• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch (for thickening)
• 2 teaspoons vanilla extract

Instructions:

1. In a small saucepan over medium heat, combine heavy cream, milk, and sugar. Stir continuously until the mixture begins to steam.
2. In a separate bowl, dissolve the cornstarch in 2 tablespoons of water. Slowly whisk this into the saucepan to help thicken the sauce.
3. Add butter and vanilla extract, stirring until smooth.
4. Once the sauce thickens slightly, remove from heat and let it cool for a few minutes before drizzling over the warm bread pudding.

Option 2: New Orleans Bourbon Sauce

A signature element of many New Orleans-style bread puddings, this sauce adds deep caramel and vanilla notes with a subtle boozy warmth. Check out this Bourbon Sauce for Desserts for more inspiration.

Ingredients:

• ½ cup unsalted butter
• 1 cup brown sugar
• ½ cup heavy cream
• ¼ cup bourbon (or rum for a variation)
• 1 teaspoon vanilla extract

Instructions:

1. Melt the butter in a small saucepan over medium heat. Add the brown sugar, stirring until it dissolves.
2. Slowly pour in the heavy cream and stir well. Let the mixture simmer for 2-3 minutes.
3. Reduce the heat and carefully add the bourbon, stirring constantly. Allow it to simmer for another minute to cook off some of the alcohol.
4. Stir in the vanilla extract and remove from heat.
5. Drizzle generously over the bread pudding while it’s still warm.

Serving Suggestion

For a true New Orleans experience, serve your bread pudding warm, topped with a scoop of vanilla ice cream or a dusting of powdered sugar. The combination of the crispy top, custardy interior, and the luscious sauce makes every bite irresistible.

Now that you’ve mastered the classic recipe, let’s explore some delicious variations to customize your bread pudding!

Variations of New Orleans Bread Pudding

One of the best things about New Orleans bread pudding is its versatility. While the classic version is rich and comforting, there are several delicious variations that add unique flavors and textures. Whether you prefer a chocolate twist, a nutty crunch, or a boozy kick, these variations will take your bread pudding to the next level.

1. Chocolate Bread Pudding

For chocolate lovers, adding semi-sweet chocolate chips or cocoa powder transforms this dessert into an indulgent treat.

How to Make It:

• Add 1 cup of chocolate chips or ½ cup of cocoa powder to the custard mixture.
• Drizzle with a warm chocolate sauce instead of vanilla or bourbon sauce.
• Sprinkle with shaved dark chocolate for extra richness.

2. Pecan Praline Bread Pudding

A classic New Orleans twist, this version combines crunchy pecans with a sweet, buttery praline sauce. Learn more about pralines by checking out Praline.

How to Make It:

• Fold ¾ cup of chopped pecans into the bread mixture.
• Make a praline sauce by simmering butter, brown sugar, and heavy cream.
• Drizzle with the praline sauce before serving for a nutty caramel flavor.

3. Bananas Foster Bread Pudding

Inspired by the famous New Orleans Bananas Foster, this version includes sautéed bananas and a rum sauce.

How to Make It:

• Sauté sliced bananas in butter, brown sugar, and a splash of dark rum.
• Mix the bananas into the bread pudding before baking.
• Top with a caramelized rum sauce for an extra layer of decadence.

4. Vegan & Dairy-Free Bread Pudding

For a plant-based alternative, substitute traditional dairy and egg ingredients with vegan-friendly options.

How to Make It:

• Use almond, oat, or coconut milk instead of dairy milk.
• Replace eggs with a flaxseed or chia egg mixture (1 tablespoon flaxseed + 3 tablespoons water = 1 egg).
• Sweeten with maple syrup or coconut sugar for a refined sugar-free option.

Each of these variations offers a unique twist on the classic recipe while keeping the essence of New Orleans bread pudding intact. Now, let’s go over some expert tips to make sure your bread pudding turns out perfect every time.

Expert Tips for the Best Bread Pudding

Making New Orleans bread pudding is simple, but a few key techniques can elevate your dessert from good to restaurant-quality. Follow these expert tips to ensure the perfect balance of custard, texture, and flavor.

1. Use Day-Old Bread for the Best Texture

Fresh bread can become too soggy when soaked in custard, leading to a mushy pudding. Instead:

• Use day-old French bread, which absorbs the liquid without falling apart.
• If your bread is too fresh, toast it in the oven at 300°F for 10 minutes to dry it out.
• Brioche and challah work well but may result in a slightly softer pudding.

2. Let the Bread Soak for Maximum Flavor

One of the secrets to an ultra-creamy bread pudding is allowing enough time for soaking.

• Let the bread soak for at least 20-30 minutes before baking.
• For even deeper flavor, cover and refrigerate overnight, allowing the custard to fully infuse the bread.

3. Balance the Sweetness

Since toppings like praline sauce or bourbon glaze add extra sweetness, avoid making the base too sugary.

• Use a mix of granulated sugar and brown sugar for depth without overpowering sweetness.
• Adjust sugar levels if using naturally sweet add-ins like raisins, bananas, or chocolate.

4. Prevent Soggy or Dry Bread Pudding

Achieving the perfect texture means finding the right balance between custard and bread.

• If the pudding is too dry, increase the milk or cream slightly.
• If it’s too wet, use less liquid or extend the baking time.
• Bake in a water bath (place the dish in a larger pan filled with hot water) for an extra creamy consistency.

5. Get a Perfectly Golden, Slightly Crispy Top

The best New Orleans bread pudding has a crisp golden top with a soft, custardy interior.

• Bake uncovered for the last 15-20 minutes to crisp up the top.
• For extra texture, sprinkle turbinado sugar or chopped pecans on top before baking.
• Lightly broil for 1-2 minutes at the end if you prefer a caramelized crust.

By following these expert tips, your bread pudding will have the perfect balance of texture, flavor, and richness. Now, let’s explore how to serve and pair this classic dessert.

How to Serve and Pair Bread Pudding

Once your New Orleans bread pudding is baked to perfection, the next step is serving it in a way that enhances its flavors. Whether you’re enjoying it as a warm, comforting dessert or a decadent brunch dish, these serving and pairing ideas will make it even more special.

1. Best Ways to Serve Bread Pudding

• Warm with Sauce: The classic way to enjoy bread pudding is warm, drizzled with a rich sauce like bourbon glaze or vanilla cream sauce.
• With a Scoop of Ice Cream: Pairing it with vanilla bean ice cream creates the perfect balance of warm and cold.
• Dusted with Powdered Sugar: A light dusting of powdered sugar adds a delicate sweetness and enhances presentation.
• Topped with Whipped Cream: A dollop of freshly whipped cream makes the dish even more indulgent.

2. Perfect Pairings for Bread Pudding

New Orleans bread pudding is best enjoyed with beverages that complement its rich flavors. Here are some classic pairings:

• Coffee or Café au Lait – The bitterness of coffee balances the sweetness of the pudding. Try pairing it with a New Orleans-style café au lait for an authentic experience.
• Dessert Wine or Port – A sweet white wine like Sauternes or a tawny port enhances the vanilla and caramel flavors.
• Spiced Rum or Bourbon Cocktail – A glass of aged bourbon or spiced rum pairs perfectly with the deep, warm spices in the pudding.

For more Southern dessert ideas and serving inspiration, check out Southern Comfort Desserts.

Whether served as a holiday dessert, a Sunday brunch treat, or a classic comfort food, New Orleans bread pudding is guaranteed to impress. Now, let’s go over how to store and reheat it properly so you can enjoy leftovers just as deliciously as fresh-baked!

Storage & Reheating Guide

If you have leftovers (which isn’t always the case with New Orleans bread pudding), storing and reheating it correctly will keep it moist, flavorful, and just as delicious as when it was freshly baked. Follow these best practices to ensure your bread pudding stays perfect.

1. How to Store Bread Pudding

• In the Refrigerator:

  • Allow the bread pudding to cool completely before storing.
  • Cover it tightly with plastic wrap or transfer it to an airtight container.
  • Store in the fridge for up to 4 days.

• In the Freezer:

  • If you want to store it long-term, freeze individual portions wrapped in plastic wrap and aluminum foil.
  • Place wrapped pieces in a freezer-safe bag or airtight container.
  • Freeze for up to 3 months.
  • For best results, thaw overnight in the refrigerator before reheating.

2. Best Ways to Reheat Bread Pudding

• In the Oven (Recommended for Best Texture):

  • Preheat the oven to 325°F (163°C).
  • Place the bread pudding in an oven-safe dish and cover with foil to prevent drying out.
  • Bake for 15-20 minutes, or until heated through.
  • If using a sauce, drizzle it over before reheating to keep it moist.

• In the Microwave (Quick Method):

  • Place a portion of bread pudding on a microwave-safe plate.
  • Heat on medium power for 30-45 seconds, adding extra time as needed.
  • For a softer texture, cover with a damp paper towel to prevent it from drying out.

• In a Skillet (For a Crispy Crust):

  • Melt a small amount of butter in a nonstick skillet.
  • Add a slice of bread pudding and cook over medium heat for 2-3 minutes per side.
  • This method gives the pudding a crispy caramelized edge while keeping the inside warm and soft.

For additional inspiration on classic desserts that can be stored and reheated well, check out Best Bread Pudding Recipe – Rich, Warm, and Irresistible.

Now that you know how to store and reheat bread pudding like a pro, let’s go over some frequently asked questions to troubleshoot common concerns.

Frequently Asked Questions (FAQs)

Here are answers to some common questions about making and serving New Orleans bread pudding.

1. Why is my bread pudding too dry or too soggy?

• If it’s too dry, you may not have used enough custard or soaked the bread long enough. Try adding extra milk or cream and allowing more time for the bread to absorb the liquid before baking.
• If it’s too soggy, the ratio of liquid to bread may be too high. Make sure to use day-old bread and bake until the center is set.

2. Can I make bread pudding ahead of time?

• Yes! You can assemble it the night before and store it covered in the fridge. When ready to bake, let it sit at room temperature for 15-20 minutes, then bake as directed.

3. What’s the best way to reheat bread pudding?

• The oven is the best method to retain texture (325°F for 15-20 minutes).
• The microwave works for a quick reheat but may make it softer.
• The skillet method is great for a crispy edge.

4. Can I make bread pudding without eggs?

• Yes! Substitute eggs with a flaxseed mixture (1 tbsp flaxseed + 3 tbsp water per egg) or use a plant-based egg replacer. A mix of cornstarch and non-dairy milk can also help bind the custard.

5. What’s the difference between bread pudding and French toast casserole?

• Bread pudding is denser and custard-like, baked in a deeper dish with soaked bread.
• French toast casserole is often baked in a shallower dish and has a fluffier texture, sometimes featuring a streusel topping.

For more variations and ideas, explore Classic New Orleans Bread Pudding for additional recipe inspiration.

With these FAQs covered, let’s wrap up with a final recap of why this dessert is a true New Orleans classic.

Classic New Orleans Bread Pudding Recipe with a Rich Sauce

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This Classic New Orleans Bread Pudding is a rich, custardy dessert made with day-old French bread, warm spices, and a luscious vanilla or bourbon sauce. Rooted in Creole and Cajun traditions, this dish transforms simple ingredients into an indulgent Southern treat. Whether served warm with ice cream, drizzled with praline sauce, or paired with coffee, this dessert is perfect for holidays, special occasions, or cozy family meals.

With variations like chocolate, pecan praline, and bananas foster, you can customize this recipe to match your taste. Plus, it’s easy to make ahead, store, and reheat, ensuring you always have a delicious dessert ready to serve!

• Author: Clara

Ingredients

Scale 1x2x3x

• 4 cups bread flour
• 2 tablespoons sugar
• 1 ½ teaspoons salt
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ½ cups warm water (about 110°F)
• 2 tablespoons vegetable oil or melted butter
• 1 egg white (for brushing, optional)
• 1 tablespoon water (for egg wash, optional) 

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. In a large mixing bowl, whisk together flour and salt. Add the yeast mixture and vegetable oil, then mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.
5. Punch down the dough and shape it into a loaf or divide it into two smaller loaves. Place on a parchment-lined baking sheet.
6. Cover and let rise again for 30-45 minutes. Meanwhile, preheat the oven to 375°F.
7. If using, mix the egg white with 1 tablespoon of water and brush it over the top of the bread for a golden crust.
8. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped.
9. Let cool before slicing and serving.

Notes

• Best Bread Choice: Use French bread, brioche, or challah for the ideal texture. Day-old bread is essential for soaking up the custard without becoming too soggy.
• Custard Tip: For a creamier texture, let the bread soak for at least 20-30 minutes before baking.
• Sauce Variations:
  • Bourbon sauce adds a rich, boozy depth.
  • Vanilla cream sauce is a smooth, kid-friendly option.
  • Praline or caramel sauce gives extra sweetness and a nutty crunch.
• Serving Ideas: Best served warm, topped with powdered sugar, whipped cream, or a scoop of vanilla ice cream.
• Storage & Reheating:
  • Refrigerate for up to 4 days in an airtight container.
  • Freeze for up to 3 months (wrap tightly and store in a freezer-safe bag).
  • Reheat in the oven at 325°F for 15-20 minutes for the best texture.

This New Orleans bread pudding is a timeless classic, bringing a taste of Southern comfort to your table!