New Orleans Bread Pudding: The Ultimate Recipe and Guide

New Orleans Bread Pudding: Prepare to be transported to the heart of the French Quarter with every spoonful of this decadent dessert! Imagine sinking your spoon into a warm, custardy cloud, studded with plump raisins and infused with the rich aroma of cinnamon and nutmeg. This isn’t just bread pudding; it’s a taste of New Orleans history, a comforting embrace on a plate.

This classic dessert has humble beginnings, born from the thrifty practice of using leftover bread. But in the skilled hands of New Orleans chefs, it transformed into something truly special. The city’s unique blend of French, Spanish, and African influences shaped its culinary landscape, and New Orleans Bread Pudding became a beloved staple, gracing tables in homes and restaurants alike. It’s a dish that speaks of resourcefulness, creativity, and a deep appreciation for good food.

What makes this dessert so irresistible? It’s the perfect marriage of textures – the soft, yielding bread, the plump, juicy raisins, and the creamy, velvety custard. The warm spices create a symphony of flavors that dance on your tongue, leaving you wanting more. Plus, it’s incredibly versatile! Enjoy it warm with a scoop of vanilla ice cream, drizzle it with a bourbon sauce, or simply savor it on its own. Whether you’re a seasoned baker or a kitchen novice, this New Orleans Bread Pudding recipe is sure to become a new favorite. Let’s get started!

this Recipe

Ingredients:

• For the Bread Pudding:
• 1 loaf (about 1 pound) stale French bread, cut into 1-inch cubes
• 4 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 4 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup raisins (optional)
• 1/2 cup chopped pecans or walnuts (optional)
• For the Bourbon Sauce:
• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1/4 cup bourbon (or more, to taste!)
• 1 teaspoon vanilla extract
• Pinch of salt

Preparing the Bread Pudding Base:

1. Prepare the Bread: The key to a great bread pudding is using truly stale bread. If your bread isn’t already stale, you can dry it out by leaving the cubed bread uncovered overnight, or by baking it in a low oven (around 200°F) for about an hour, tossing occasionally, until it’s dried but not browned. This step is crucial because the dry bread will soak up the custard beautifully.
2. Soak the Bread: In a very large bowl, combine the cubed bread, milk, and heavy cream. Gently press down on the bread to ensure it’s fully submerged in the liquid. Let this mixture soak for at least 30 minutes, or even up to an hour. The longer it soaks, the softer and more decadent your bread pudding will be. I usually give it a good stir every 15 minutes or so to make sure all the bread gets its fair share of the liquid.
3. Whisk the Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, melted butter, eggs, and egg yolks until the mixture is light and slightly frothy. This step helps to incorporate air into the custard, which will give the bread pudding a lighter texture.
4. Add the Flavorings: Stir in the vanilla extract, cinnamon, nutmeg, cloves, and salt into the egg mixture. These spices are what give the bread pudding its warm, comforting flavor. Don’t be afraid to adjust the amounts to your liking – if you’re a big fan of cinnamon, add a little extra!
5. Combine the Mixtures: Gently pour the egg mixture over the soaked bread mixture. Use a large spoon or spatula to carefully fold the two mixtures together until everything is evenly combined. Be gentle so you don’t completely break down the bread cubes, but make sure everything is well incorporated.
6. Add the Extras (Optional): If you’re using raisins and/or pecans (or walnuts), now’s the time to add them. Gently fold them into the bread pudding mixture until they’re evenly distributed. I love the added texture and flavor that these ingredients bring, but feel free to leave them out if you prefer a simpler bread pudding.

Baking the Bread Pudding:

1. Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the bread pudding from sticking to the dish and make it easier to serve.
2. Pour into the Dish: Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly. If you want a really custardy bread pudding, you can let the mixture sit in the dish for another 15-20 minutes before baking. This allows the bread to absorb even more of the custard.
3. Bake: Bake in the preheated oven for 45-60 minutes, or until the bread pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean, although it’s okay if it’s slightly moist. The baking time may vary depending on your oven, so keep an eye on it.
4. Cool Slightly: Remove the bread pudding from the oven and let it cool for at least 15-20 minutes before serving. This allows the bread pudding to set up a bit more and makes it easier to cut and serve.

Making the Bourbon Sauce:

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter. Let it cook for a minute or two until it starts to brown slightly and has a nutty aroma. Be careful not to burn it!
2. Add the Sugar: Stir in the granulated sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. This usually takes about 2-3 minutes.
3. Add the Cream: Slowly pour in the heavy cream, stirring constantly to prevent the mixture from curdling. Bring the mixture to a simmer and cook for another 2-3 minutes, stirring occasionally, until it thickens slightly.
4. Stir in the Bourbon and Vanilla: Remove the saucepan from the heat and stir in the bourbon, vanilla extract, and a pinch of salt. Be careful when adding the bourbon, as it may cause the mixture to sputter slightly.
5. Taste and Adjust: Taste the sauce and adjust the bourbon and vanilla to your liking. If you prefer a stronger bourbon flavor, add a little more. If you want it sweeter, add a little more sugar.
6. Keep Warm: Keep the bourbon sauce warm until ready to serve. If it thickens too much, you can add a splash of milk or cream to thin it out.

Serving the Bread Pudding:

1. Cut and Serve: Cut the bread pudding into squares and serve warm.
2. Drizzle with Bourbon Sauce: Generously drizzle each serving with the warm bourbon sauce. The combination of the warm, custardy bread pudding and the rich, boozy sauce is simply divine!
3. Optional Garnishes: If you want to get fancy, you can garnish the bread pudding with a dollop of whipped cream, a sprinkle of cinnamon, or a few chopped pecans.

Tips for the Best Bread Pudding:

• Use Stale Bread: This is the most important tip! Stale bread soaks up the custard better and prevents the bread pudding from being soggy.
• Don’t Overbake: Overbaking will result in a dry bread pudding. Bake until it’s set but still slightly moist in the center.
• Let it Rest: Letting the bread pudding cool slightly before serving allows it to set up and makes it easier to cut.
• Make it Ahead: You can assemble the bread pudding a day ahead of time and store it in the refrigerator. Just add a few extra minutes to the baking time.
• Customize it: Feel free to add other ingredients to your bread pudding, such as chocolate chips, dried cranberries, or different types of nuts.

Variations:

• Chocolate Bread Pudding: Add 1/2 cup of cocoa powder to the egg mixture and fold in 1 cup of chocolate chips.
• Apple Cinnamon Bread Pudding: Add 2 cups of diced apples and 1 teaspoon of apple pie spice to the bread pudding mixture.
• Cranberry Orange Bread Pudding: Add 1 cup of dried cranberries and the zest of one orange to the bread pudding mixture.

Conclusion:

This isn’t just bread pudding; it’s a warm hug on a plate, a taste of New Orleans sunshine, and a guaranteed crowd-pleaser. Seriously, if you’re looking for a dessert that’s both comforting and impressive, look no further. This New Orleans Bread Pudding recipe is a must-try for so many reasons. The rich, custardy base, the subtle spice notes, and that decadent bourbon sauce… it all comes together in perfect harmony. It’s the kind of dessert that makes you close your eyes and savor every single bite.

But beyond the incredible flavor, what makes this recipe so special is its versatility. While the classic version is undeniably delicious, there’s plenty of room to get creative and make it your own. Feeling fruity? Add a cup of raisins, dried cranberries, or even chopped apples to the bread mixture. Want to amp up the chocolate factor? Stir in some chocolate chips or chunks. For a truly decadent experience, try using croissants or brioche instead of regular bread. The possibilities are endless!

And let’s talk serving suggestions. While this bread pudding is fantastic on its own, a few simple additions can elevate it to the next level. A scoop of vanilla ice cream or a dollop of whipped cream is always a welcome addition. For a truly authentic New Orleans experience, serve it with a generous drizzle of that bourbon sauce. Or, if you’re feeling adventurous, try pairing it with a scoop of salted caramel ice cream. Trust me, the combination is divine!

Beyond the traditional, consider serving smaller portions as part of a dessert sampler. You could even bake it in individual ramekins for a more elegant presentation. And don’t forget about brunch! This bread pudding is the perfect way to start a lazy Sunday morning. Just imagine waking up to the aroma of cinnamon and bourbon… pure bliss!

I know that baking can sometimes seem intimidating, but I promise you, this recipe is surprisingly easy to follow. I’ve broken down each step into clear, concise instructions, so even beginner bakers can achieve amazing results. And the best part? You probably already have most of the ingredients in your pantry.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of New Orleans Bread Pudding. I’m confident that this recipe will become a new favorite in your household.

I truly hope you give this recipe a try. I’ve poured my heart and soul into perfecting it, and I’m so excited to share it with you. Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did you think of the bourbon sauce? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy baking!