New Orleans Bread Pudding Recipe – Classic Southern Dessert
New Orleans Bread Pudding Recipe – Classic Southern Dessert
Make this classic New Orleans bread pudding with soft French bread, raisins, warm spices, and a rich vanilla sauce. An easy Southern dessert perfect for holidays.
New Orleans Bread Pudding Recipe
This New Orleans Bread Pudding is a classic Louisiana dessert made with day-old bread soaked in a rich, creamy custard and baked until golden brown. It's soft and comforting in the center, lightly crisp around the edges, and traditionally served warm with a sweet vanilla sauce.
Made with simple ingredients such as French bread, milk, eggs, sugar, raisins, vanilla, and warm spices, this old-fashioned dessert is perfect for Sunday dinners, Thanksgiving, Christmas, Mardi Gras celebrations, and family gatherings.
If you love classic New Orleans desserts, this easy bread pudding deserves a place on your dessert table.
Why You'll Love This New Orleans Bread Pudding
- 🇺🇸 Classic New Orleans dessert
- 🍞 Perfect way to use day-old bread
- 🥛 Rich and creamy custard
- 🍇 Sweet raisins in every bite
- ✨ Warm cinnamon and vanilla flavor
- 🍮 Delicious homemade sauce
- ⏱️ Easy to prepare
- 🎉 Perfect for holidays and celebrations
- 🍨 Delicious with vanilla ice cream
Ingredients
For the Bread Pudding
- 1 large loaf day-old French bread, cut into cubes
- 4 cups whole milk
- 4 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup raisins
- ½ cup chopped pecans, optional
For the Vanilla Sauce
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make New Orleans Bread Pudding
1. Prepare the Bread
Preheat your oven to 350°F (175°C).
Cut the day-old French bread into approximately 1-inch cubes.
Place the bread cubes in a large mixing bowl.
Day-old or slightly stale bread works best because it absorbs the custard without becoming excessively mushy.
2. Make the Custard
In another large bowl, whisk together:
- Whole milk
- Eggs
- Granulated sugar
- Brown sugar
- Melted butter
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
Whisk until the mixture is smooth and well combined.
3. Soak the Bread
Pour the custard over the bread cubes.
Gently toss everything together, making sure the bread is thoroughly coated.
Allow the bread to soak for approximately 15–20 minutes.
Stir occasionally so the custard distributes evenly.
4. Add Raisins and Pecans
Fold in the raisins.
If using pecans, gently fold them into the mixture as well.
5. Transfer to the Baking Dish
Grease a 9 × 13-inch baking dish with butter.
Pour the soaked bread mixture into the dish and spread it evenly.
Press the bread down gently so the custard is distributed throughout the pudding.
6. Bake
Bake uncovered for approximately 45–55 minutes.
The top should become golden brown and the center should be set but still tender.
A knife inserted near the center should come out mostly clean.
7. Make the Vanilla Sauce
While the bread pudding is baking, prepare the sauce.
Add butter, sugar, and heavy cream to a small saucepan over medium-low heat.
Stir continuously until the butter melts and the sugar dissolves.
Simmer gently for about 3–5 minutes.
Remove from the heat and stir in vanilla extract and a pinch of salt.
8. Serve
Allow the bread pudding to cool for approximately 10–15 minutes.
Cut into squares and serve warm.
Pour the homemade vanilla sauce generously over each serving.
For an extra-special dessert, add a scoop of vanilla ice cream.
Pro Tips for the Best New Orleans Bread Pudding
Use day-old bread
Slightly stale bread absorbs the custard much better than fresh bread.
Don't skip the soaking time
Allowing the bread to sit with the custard ensures the center becomes soft and flavorful.
Don't overbake
Overbaking can make bread pudding dry. Remove it when the center is set but still moist.
Use whole milk
Whole milk produces a richer and creamier pudding.
Add pecans
Pecans provide a delicious Southern-style crunch.
Serve warm
New Orleans bread pudding is particularly delicious when served warm with vanilla sauce.
What Kind of Bread Is Best for Bread Pudding?
French bread is an excellent choice for New Orleans-style bread pudding.
You can also use:
- French baguette
- Brioche
- Challah
- Italian bread
- Day-old sandwich bread
A slightly stale loaf is preferable because it absorbs more custard while maintaining its structure.
Can I Use Fresh Bread?
Yes, but day-old bread generally produces better texture.
If you only have fresh bread, cut it into cubes and spread it on a baking sheet.
Bake at 300°F (150°C) for approximately 10–15 minutes, stirring once or twice, until the bread becomes slightly dry.
Allow it to cool before adding the custard.
New Orleans Bread Pudding Variations
Bourbon Bread Pudding
Add 1–2 tablespoons of bourbon to the sauce for a classic Louisiana-inspired variation.
Pecan Bread Pudding
Add extra chopped pecans for more crunch and Southern flavor.
Chocolate Bread Pudding
Add ½–1 cup of chocolate chips to the soaked bread mixture.
Raisin Bread Pudding
Increase the raisins to 1½ cups for a sweeter, fruitier version.
Apple Bread Pudding
Add peeled, diced apples and a little extra cinnamon.
Banana Bread Pudding
Add sliced ripe bananas for an extra fruity variation.
Coconut Bread Pudding
Add shredded sweetened coconut for a tropical twist.
What to Serve With New Orleans Bread Pudding
Serve warm bread pudding with:
- Vanilla sauce
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Bourbon sauce
- Fresh berries
- Toasted pecans
- Powdered sugar
For a complete New Orleans dessert spread, serve it alongside Bananas Foster, New Orleans Beignets, Louisiana Pralines, and Louisiana Pecan Pie.
How to Store New Orleans Bread Pudding
Allow the bread pudding to cool before storing.
Cover tightly or transfer leftovers to an airtight container.
Refrigerate for up to 4 days.
Reheat individual portions in the microwave or warm them gently in the oven.
Store the vanilla sauce separately when possible.
Can You Freeze Bread Pudding?
Yes.
Allow the bread pudding to cool completely.
Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container.
Freeze for up to 2–3 months for the best quality.
Thaw overnight in the refrigerator and reheat gently before serving.
Frequently Asked Questions
What makes New Orleans bread pudding special?
New Orleans bread pudding is known for its rich custard-soaked bread, warm spices, raisins, and sweet sauce. Louisiana versions often have a particularly rich and indulgent texture.
Why is my bread pudding soggy?
Too much liquid, insufficient baking, or using extremely fresh bread can cause a soggy texture. Make sure the bread absorbs the custard properly and bake until the center is set.
Why is my bread pudding dry?
Overbaking is one of the most common causes of dry bread pudding. Remove it when the center is set but still moist.
Can I make bread pudding ahead of time?
Yes. Bake it a day ahead, refrigerate it, and gently reheat it before serving.
Does bread pudding need to be refrigerated?
Yes. Because it contains milk and eggs, leftovers should be refrigerated.
Can I use brioche?
Absolutely. Brioche creates an especially rich and tender bread pudding.
Can I make New Orleans bread pudding without raisins?
Yes. Simply leave them out or replace them with chopped pecans, dried cranberries, chocolate chips, or diced fruit.
Can I add bourbon?
Yes. Bourbon pairs beautifully with the vanilla and brown-sugar flavors. Add it to the sauce or custard according to your preference.
Nutrition Facts
Approximate nutrition per serving:
- Calories: 425
- Protein: 9g
- Carbohydrates: 61g
- Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 115mg
- Sodium: 370mg
- Fiber: 2g
- Sugar: 38g
Nutrition information is an estimate and will vary depending on ingredients, bread, sauce, and serving size.
Similar Recipes
- Bananas Foster
- New Orleans Beignets
- Louisiana Pralines
- Louisiana Pecan Pie
- Louisiana King Cake
- Banana Pudding
- Sweet Potato Pie
- Southern Peach Cobbler
- Chocolate Chess Pie
- Bread Pudding with Caramel Sauce
Final Thoughts
This New Orleans Bread Pudding Recipe is the perfect example of how simple ingredients can become an unforgettable Southern dessert. Soft French bread, creamy custard, raisins, warm spices, and a rich vanilla sauce create a comforting combination that's hard to resist.
For the best results, use slightly stale French bread, give it plenty of time to absorb the custard, and avoid overbaking.
Serve it warm with plenty of vanilla sauce and a scoop of vanilla ice cream for a truly indulgent New Orleans-style dessert.
🍞 Recipe Card: New Orleans Bread Pudding
Prep Time: 20 minutes
Cook Time: 50 minutes
Soaking Time: 15–20 minutes
Total Time: About 1 hour 30 minutes
Servings: 12
Cuisine: American / Louisiana / New Orleans
Category: Dessert
Ingredients
Bread Pudding
- 1 large loaf day-old French bread, cubed
- 4 cups whole milk
- 4 eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 tablespoons melted butter
- 1 teaspoon vanilla
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup raisins
- ½ cup chopped pecans, optional
Vanilla Sauce
- ½ cup butter
- 1 cup sugar
- ½ cup heavy cream
- 1 teaspoon vanilla
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Cut day-old French bread into cubes.
- Whisk together milk, eggs, sugars, butter, vanilla, cinnamon, nutmeg, and salt.
- Pour the custard over the bread.
- Soak for 15–20 minutes.
- Fold in raisins and optional pecans.
- Transfer to a greased 9 × 13-inch baking dish.
- Bake for 45–55 minutes, until golden and set.
- Make the vanilla sauce by gently heating butter, sugar, and cream.
- Remove from heat and stir in vanilla and salt.
- Cool the pudding for 10–15 minutes.
- Serve warm with vanilla sauce and ice cream.
⭐ Best Tip: Use day-old French bread and let it fully absorb the custard before baking. This creates the soft, creamy center that makes classic New Orleans bread pudding so delicious.
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