New Orleans Bread Pudding Recipe

If you’re searching for a true Southern comfort dessert that feels like a big warm hug, New Orleans Bread Pudding is here to deliver. Picture deeply golden, custard-soaked cubes of French bread nestled together, brimming with rich vanilla and spices, and finished with a decadent bourbon caramel sauce. This is a dessert that’s been delighting generations in Louisiana, and after just one bite, you’ll see why it’s such a beloved classic.

Ingredients You’ll Need

The heart and soul of New Orleans Bread Pudding lies in its ingredient simplicity. Each element brings character and charm to the pan, from pillowy bread cubes to creamy custard, aromatic spices, and that iconic sauce.

• French bread (1 – 16 oz, cubed): Choose day-old or slightly stale bread so it soaks up every drop of custard.
• Eggs (5 large): These bind everything and create the classic pudding texture.
• Sugar (1 cup): For just the right touch of sweetness in the custard and sauce.
• Whole milk (1½ cups): The key to a rich, moist base; don’t skimp on fat here!
• Heavy whipping cream (1½ cups for pudding + ¾ cup for sauce): Brings creaminess to both the pudding and the luscious sauce.
• Pure vanilla extract (2 tsp for pudding + 2 tsp for sauce): Gives the dish warmth and depth.
• Ground cinnamon (2 tsp): Delivers that signature spice and aroma.
• Ground nutmeg (1 tsp): For subtle warmth and complexity.
• Bourbon (¼ cup): This is what makes the caramel sauce pure New Orleans magic, but you can omit it if you’re sharing with little ones.
• Flour (1 tbsp): Helps thicken the silky caramel sauce.
• Unsalted sweet cream butter (5 tbsp): Adds richness and finish to the sauce.
• Pam baking spray: To keep your pudding from sticking and help with easy cleanup.

How to Make New Orleans Bread Pudding

Step 1: Whisk the Custard

In a medium mixing bowl, whisk together the eggs, sugar, whole milk, heavy whipping cream, vanilla extract, ground cinnamon, and nutmeg until everything is thoroughly combined. This blend forms the luxurious custard that’s the soul of any great New Orleans Bread Pudding.

Step 2: Prep the Bread

Place your cubes of French bread into a large bowl. This is the perfect stage to use up any slightly dry or day-old bread—it’ll soak up the custard gloriously, resulting in that irresistible texture you crave.

Step 3: Soak the Bread

Gradually pour the custard over the bread cubes, giving everything a gentle stir to ensure all pieces are coated. Cover the bowl and place it in the refrigerator for two hours, allowing the bread to fully absorb every melt-in-your-mouth bit of the spiced custard.

Step 4: Prepare and Fill Your Pan

Preheat your oven to 350°F. Spray a 9×13 inch baking dish with Pam baking spray, ensuring your pudding won’t stick or burn. Transfer the soaked bread-custard mixture to the prepared dish, spreading it out evenly.

Step 5: Bake to Golden Perfection

Bake for 50 minutes or until the center of the pudding is set and the top is beautifully golden brown. Your kitchen will soon be filled with the sweet, nostalgic aroma of New Orleans Bread Pudding!

Step 6: Make the Bourbon Caramel Sauce

While the bread pudding is cooling, grab a medium pot. Whisk together sugar, flour, heavy whipping cream, and bourbon over medium heat until well blended. Add in the butter and let the sauce simmer, stirring constantly until it thickens into a silky caramel. Finish by whisking in the vanilla—it’s pure New Orleans bliss!

Step 7: Serve and Enjoy

Pour the warm bourbon caramel sauce over the bread pudding. Serve it up warm, and if you want to go truly over the top, don’t forget a scoop of vanilla ice cream, a pillow of fresh whipped cream, or a handful of fresh berries.

How to Serve New Orleans Bread Pudding

Garnishes

A sumptuous New Orleans Bread Pudding almost begs for a final flourish. Dust the top with a little extra cinnamon or powdered sugar, add a swirl of whipped cream, or finish with fresh berries for a pop of color and brightness. And, of course, don’t skip an extra drizzle of that bourbon caramel sauce right before serving!

Side Dishes

While this classic dessert certainly steals the show, you can create a memorable dessert spread by pairing it with sliced oranges (to cut the richness) or even simple butter cookies on the side. Coffee with chicory is a traditional New Orleans touch that pairs beautifully too.

Creative Ways to Present

For a festive twist, try portioning your bread pudding into individual ramekins before baking, or even baking it in a cast-iron skillet for rustic charm. Garnish with a cinnamon stick or candied pecans for something extra special, making New Orleans Bread Pudding the star of any dessert table.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. Refrigerated, New Orleans Bread Pudding will keep beautifully for up to 4 days, and often tastes even better after a day as the flavors meld.

Freezing

Yes, you can freeze New Orleans Bread Pudding! Simply wrap individual portions tightly with plastic wrap followed by foil, then stash in a freezer bag. It’ll retain its texture and flavor for up to 2 months. Just freeze the sauce separately and add after reheating.

Reheating

To reheat, warm pudding slices in the oven at 300°F for about 10 minutes, covered loosely with foil to prevent drying out. Sauce can be gently reheated on the stove or in the microwave; pour over the hot pudding and serve immediately for that freshly-baked taste.

FAQs

Can I use a different type of bread?

Absolutely! While classic French bread is traditional for New Orleans Bread Pudding, brioche or challah work beautifully. Avoid breads with seeds or heavy crusts, as those can impact the final texture.

Do I have to include bourbon in the caramel sauce?

Not at all! You can omit the bourbon if you’d like a family-friendly version, or substitute with rum or extra vanilla extract for a different flavor spin.

Why does my bread pudding sometimes turn out soggy?

Usually, too much liquid or not enough soaking time is to blame. Be sure your bread is a bit stale, allow the full soaking time, and always bake until the center is just set for the proper pudding consistency.

Can I make this ahead of time for a party?

Definitely! Assemble the pudding up to the soaking step, cover, and refrigerate overnight. Simply bake and make the sauce right before serving for the freshest flavor and texture.

What’s the best way to reheat it without drying out?

Reheat in a moderate oven, covered with foil, to keep it moist, or add a splash of cream before reheating. Microwave reheating also works in a pinch, but the oven gives the best results.

Final Thoughts

If you’re longing for a dessert that feels like a true celebration of home and tradition, New Orleans Bread Pudding is ready to win your heart. Whether you’re serving it for family, friends, or just to treat yourself, this Southern classic brings a little taste of magic into every kitchen. Give it a try—you might just find it becomes your own signature dessert!

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