Let me tell you about a dessert that’ll transport you straight to the heart of New Orleans. Bread pudding isn’t just a recipe—it’s a love letter to Southern comfort food. Imagine transforming stale bread into a creamy, custard-laden masterpiece that whispers tales of tradition and warmth.
Want to know how a few simple ingredients can create something so magical that your taste buds will dance? Stick around, and I’ll show you how to turn ordinary ingredients into an extraordinary dessert that’ll have everyone asking for seconds.
Why You’ll Love this New Orleans Bread Pudding
Because bread pudding screams comfort food, this New Orleans-style version will absolutely rock your dessert world. Trust me, it’s like a warm hug wrapped in creamy, spiced deliciousness. The magic happens when day-old bread transforms into a custardy dream, punctuated with sweet raisins and warming spices. Want to know the secret? It’s all about letting those bread cubes soak up that rich egg mixture until they’re practically bursting with flavor. The result is a dessert that’s crispy on top, impossibly soft inside, and guaranteed to make your taste buds dance with pure Southern charm.
What Ingredients are in New Orleans Bread Pudding?
Want to whip up a classic New Orleans bread pudding that’ll transport you straight to the French Quarter? Let’s talk ingredients.
- Day-old French bread, cubed (about 4 cups) – the key to perfect texture is slightly stale bread
- 4 large eggs
- 1 cup packed light brown sugar
- 2 cups half-and-half
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup raisins
- 1 teaspoon unsalted butter (for greasing the pan)
Pro tip: Using day-old bread isn’t just a suggestion – it’s a game-changer. Slightly stale bread soaks up the custard mixture better, creating that dreamy, melt-in-your-mouth texture that makes bread pudding so irresistible. Fresh bread would turn mushy, so raid your breadbox or let those bread slices sit out overnight.
How to Make this New Orleans Bread Pudding
Step 1: Prep Your Baking Dish
Grab that unsalted butter (just 1 teaspoon) and generously grease an 8×8 or 9×9 baking dish. A well-buttered pan means no sticking and easy serving later.
Step 2: Create the Custard Base
Whisk together 4 large eggs, 1 cup packed light brown sugar, 2 cups half-and-half, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon freshly grated nutmeg. Whisk until the mixture is smooth and the sugar dissolves completely, creating a rich, fragrant custard.
Step 3: Prepare the Bread
Cube 8 slices of day-old French bread into roughly 1-inch pieces, measuring out about 4 cups. Slightly stale bread is your secret weapon – it’ll soak up the custard like a delicious sponge without turning to mush.
Step 4: Combine and Soak
Add the bread cubes and 1/2 cup raisins to the custard mixture. Gently stir to coat every piece, then let the mixture sit and soak for 2 hours. Occasionally stir to guarantee even absorption, allowing the bread to drink in all that flavor.
Step 5: Preheat and Prepare
Set your oven to 350°F well before you’re ready to bake. This guarantees a consistent temperature and even cooking for your bread pudding.
Step 6: Bake to Perfection
Pour the soaked bread mixture into your prepared baking dish. Slide it into the preheated oven and bake for about 55 minutes. You’re looking for a golden top and a set center – no wobbly custard allowed.
Step 7: Rest and Cool
Once baked, remove the bread pudding from the oven and let it rest for 5 minutes. This short waiting period helps the pudding firm up and makes serving much easier.
Step 8: Serve and Enjoy
Slice and serve warm. For an extra touch of New Orleans magic, consider drizzling with bourbon sauce or topping with spiced cream.
For best results, consider using a premium baking cookware set to ensure even heat distribution and reliable nonstick performance.
What to Serve with New Orleans Bread Pudding
This classic dessert is way more versatile than you might think. A warm slice pairs beautifully with a robust chicory coffee, capturing that true New Orleans spirit. For a decadent breakfast, serve alongside crispy bacon or a light fruit compote to balance the pudding’s rich custard.
Coffee lovers will appreciate a strong espresso to cut through the sweetness, while those craving extra indulgence can drizzle homemade bourbon sauce over the top.
A dollop of spiced whipped cream adds a luxurious touch, transforming this humble bread pudding into something truly special. Brunch, dessert, or late-night treat – this pudding works magic any time of day.
New Orleans Bread Pudding Substitutions and Variations
Bread Swaps:
No French bread? No problem. Brioche, challah, or even day-old croissants work beautifully. Stale white sandwich bread can pinch-hit in a pinch, though it’ll be less rich.
Gluten-Free Option:
Use gluten-free bread and guarantee all other ingredients are certified gluten-free. Almond or coconut flour bread can add interesting nutty undertones.
Dairy-Free Twist:
Swap half-and-half with coconut milk or almond milk. The result? A lighter, slightly nuttier pudding that’s still super creamy.
Fruit Play:
Trade raisins for dried cranberries, chopped apricots, or even chocolate chips. Seasonal berries can transform this classic dessert into something totally new.
Low-Sugar Hack:
Cut brown sugar by half and use monk fruit sweetener or stevia. Want extra flavor? Sprinkle some cinnamon or nutmeg to boost sweetness naturally.
Fun Add-Ins:
Toasted pecans, shredded coconut, or a handful of dark chocolate chunks can elevate this pudding from classic to crave-worthy.
Leftovers and Storage for This New Orleans Bread Pudding
Storing this bread pudding is a breeze. Refrigerate leftovers in an airtight container for up to 4 days. The pudding actually develops deeper flavors overnight, so don’t be surprised if it tastes even more delicious the next day.
Freezing works like a charm too. Wrap individual portions tightly in plastic wrap, then aluminum foil. They’ll keep in the freezer for about 2 months.
Reheating tips:
- Oven method (best): Warm at 325°F for 10–15 minutes, covered with foil to prevent drying
- Microwave method: Heat in 30-second intervals, stopping when just warmed through
Pro tip:
If the pudding seems a bit dry after refrigeration, drizzle a touch of extra bourbon sauce or cream before reheating to restore moisture and that just-baked magic.
Final Thoughts
This bread pudding isn’t just a dessert—it’s a warm culinary hug that captures the spirit of Louisiana hospitality. Comforting and rich with warm spices, it transforms humble day-old bread into something magical that feels like home.
Perfect for family gatherings, weekend brunches, or when you need a little comfort, this recipe brings New Orleans right to your kitchen. Whether served warm with a bourbon sauce or enjoyed chilled the next morning, it’s a demonstration of how simple ingredients can become something truly extraordinary—just like the resilient spirit of the Crescent City itself.
Frequently Asked Questions
Can I Make Bread Pudding Without Using Day-Old French Bread?
Yes, I can make bread pudding with other bread types! Challah, brioche, or even regular white bread work great. Just guarantee the bread is slightly stale to absorb the custard mixture better and create that classic pudding texture.
How Do I Prevent My Bread Pudding From Becoming Too Soggy?
I recommend using slightly stale bread and not over-soaking it. Drain excess liquid before baking, and make certain your oven temperature is accurate. A longer bake time at a lower temperature can help prevent sogginess and create a firmer texture.
Is It Possible to Make This Dessert Without Using Raisins?
Yes, you can easily skip the raisins. I’d recommend substituting them with chocolate chips, chopped pecans, or diced candied fruit if you want extra texture. The bread pudding will still be delicious and maintain its classic New Orleans style.
Can I Prepare Bread Pudding in Advance and Reheat It Later?
Yes, I can prepare bread pudding ahead of time! Just cover and refrigerate it before baking, then bake when you’re ready. When serving, reheat it in the oven at 350°F for about 15–20 minutes until warmed through.
What Are Some Alternative Sauces to Pair With Bread Pudding?
I’d recommend caramel, whiskey, chocolate, or rum sauce. Each adds a delightful twist to bread pudding. My personal favorite is a rich, buttery bourbon sauce that complements the dessert’s warm spices and custardy texture.