Classic New Orleans Bread Pudding is a comforting Southern dessert made with day-old bread soaked in a rich, warmly spiced custard and baked until golden and tender. Traditionally served warm with a creamy sauce, this easy dessert is perfect for using up leftover bread and makes a wonderful finish to a family meal.
Ingredients
For the Bread Pudding
- 1 large loaf French bread or day-old French bread, cut into 1-inch cubes
- 4 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 cup raisins
- ½ cup chopped pecans or walnuts, optional
For the Sauce
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon, optional
- Pinch of salt
Instructions
1. Prepare the Bread
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter.
Place the cubed bread in a large bowl. If the bread is very fresh, spread it on a baking sheet and let it sit uncovered for about 20–30 minutes to dry slightly.
2. Make the Custard
In another large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt.
Slowly whisk in the melted butter.
3. Combine Everything
Pour the custard mixture over the bread cubes. Add the raisins and pecans if using.
Gently toss everything together until the bread is thoroughly coated.
Let the mixture sit for 15–20 minutes, allowing the bread to absorb the custard.
4. Bake
Transfer the soaked bread mixture to the prepared baking dish and spread it evenly.
Bake for 45–55 minutes, or until the top is golden brown and the center is set but still slightly soft.
Do not overbake—the center should remain moist and custardy.
Remove from the oven and let it rest for about 10 minutes.
5. Make the Sauce
While the bread pudding is baking, melt the butter in a saucepan over medium-low heat.
Add the sugar and heavy cream. Stir continuously until the sugar dissolves and the sauce becomes smooth and slightly thickened.
Remove from the heat and stir in the vanilla, salt, and bourbon if using.
6. Serve
Cut the warm bread pudding into squares and spoon the sauce generously over each serving.
For an extra-special dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for the Best Bread Pudding
- Day-old French bread works best because it absorbs the c