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Classic New Orleans Bread Pudding

There’s something about a warm, custardy bread pudding that feels like a soft evening in a cozy kitchen—comforting, slightly boozy if you like, and full of memories. This Classic New Orleans Bread Pudding recipe turns day-old bread into a rich, spiced dessert that’s perfect for family gatherings or a slow Sunday supper. If you enjoy playful twists, you might also like this banana bread pudding recipe for a fruity variation that leans into the same custard-soaked goodness.

Why make this recipe
A short paragraph explaining what makes it special.
This version of New Orleans bread pudding is special because it balances simple pantry ingredients—stale bread, milk, eggs, and sugar—into a silky, fragrant custard that bakes into a golden, tender dessert. A hint of cinnamon and nutmeg brings warm spice, while a pour of bourbon or vanilla sauce finishes it with the boozy-sweet glaze the city is famous for. It’s easy to assemble, forgiving of substitutions, and always feels a little celebratory without much fuss.

Step-by-Step Guide to Making Classic New Orleans Bread Pudding

Ingredients:

6 cups day-old bread, cubed
4 cups milk
1 cup sugar
4 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, melted
1 cup raisins (optional)
Bourbon or vanilla sauce for serving

Directions:

Preheat the oven to 350°F (175°C). Grease a baking dish.
In a large bowl, combine the bread cubes and raisins.
In another bowl, whisk together the milk, sugar, eggs, vanilla, cinnamon, nutmeg, and melted butter.
Pour this mixture over the bread cubes and let it soak for about 15 minutes.
Pour the mixture into the prepared baking dish and bake for 45–50 minutes, or until the custard is set and the top is golden brown.
Serve warm, drizzled with bourbon or vanilla sauce.

How this recipe works (what to expect while cooking)

The day-old bread soaks up the custard without turning to mush; the soaking time gives it a chance to soften and absorb flavor.
Baking at a moderate temperature ensures the interior sets into a creamy custard while the top browns attractively.
Adding butter and spices creates a richer texture and aromatic depth; the optional raisins add pockets of chewy sweetness.

What to watch for while baking

Check the center with a knife or toothpick after 40 minutes; it should come out mostly clean with a slight custardy sheen—overbaking will dry it out.
If the top browns too quickly, tent loosely with foil for the remaining bake time.
Letting the pudding rest for 10–15 minutes after baking helps it finish setting and makes it easier to serve.

Best Way to Store Classic New Orleans Bread Pudding

Refrigerate: Cover tightly and store in the refrigerator for up to 4 days at 40°F (4°C).
Freeze: Wrap portions individually in plastic wrap and place in an airtight container for up to 2 months; thaw in the refrigerator overnight and reheat gently.
Reheating: Reheat single servings in a microwave for 30–60 seconds or warm in a 325°F (160°C) oven until heated through.

Serving Suggestions for Classic New Orleans Bread Pudding

Serve warm with a generous drizzle of bourbon sauce or warmed vanilla sauce to complement the custard’s richness.
Add a scoop of vanilla bean ice cream or a dollop of softly whipped cream to balance the sweetness with cool creaminess.
For a brunch twist, present small portions alongside fresh berries and a lightly spiced coffee or café au lait.

Tips to make Classic New Orleans Bread Pudding
Q: How do I keep it moist?
A: Use whole milk or a mix of milk and half-and-half for a richer custard, and do not overbake—remove when a knife comes out nearly clean.

Q: Can I skip the raisins?
A: Yes—raisins are optional. You can swap in dried cherries, currants, or skip dried fruit entirely if preferred.

Q: What kind of bread is best?
A: Sturdy, day-old breads like French bread, challah, brioche, or country-style loaves hold up best; avoid very soft sandwich bread unless you reduce the soaking time.

Variations

Bourbon-Soaked Raisin Version (bullet): Before assembling, soak the raisins in a couple of tablespoons of bourbon for 15–30 minutes, then mix into the bread for deeper flavor.
Savory Twist (paragraph): For a savory take, omit the sugar and spices, use a sturdier bread, stir in grated cheese and sautéed onions or mushrooms, and bake until set—serve warm as a brunch casserole.

Quick technique comparison: Fresh vs. Day-Old Bread

Day-old bread: Better absorption and structure; produces the classic texture.
Fresh bread: Requires a shorter soak and may yield a slightly denser pudding; toast cubes lightly first to imitate day-old bread’s texture.

FAQ
Q: Can I use non-dairy milk?
A: Yes. Use unsweetened almond, oat, or soy milk; for creaminess, choose higher-fat non-dairy milks or add a bit of coconut cream.

What if my custard is still runny after baking?

If the center is too soft after the recommended time, return to the oven and bake in 5–10 minute increments until set; avoid prolonged baking or the pudding will dry out.

Q: Can I prepare this ahead of time?
A: Absolutely. Assemble the pudding, cover, and refrigerate for up to 24 hours before baking—add an extra 5–10 minutes to the baking time if chilled.

Bolded question format:
How do I prevent the top from burning?
Tent loosely with foil when the top reaches a golden color but the center still needs time to set.

Bullet-style FAQ list:

Q: Is it okay to omit butter? A: You can, but butter adds flavor and richness; substitute an equal amount of neutral oil in a pinch.
Q: Any tips for making individual servings? A: Use ramekins and reduce baking time to 20–30 minutes, checking for set custard.

Notes on dietary adjustments

Gluten-free: Use a gluten-free day-old bread or toast gluten-free slices for a firmer texture.
Lower sugar: Reduce the sugar by 1/4 cup for a less sweet pudding; the sauce will add sweetness when served.

Make-ahead and entertaining ideas

Prepare the custard and bread mixture the night before and bake the next day for stress-free entertaining.
Bake in a large shallow dish and let guests serve themselves family-style, or portion into individual ramekins for elegant plating.

Troubleshooting quick guide

Too dry: Likely overbaked—serve with extra sauce or ice cream to add moisture.
Too soggy/runny: Needs more time in the oven; test with a knife and bake until mostly set.
Bland flavor: Add an extra 1/2 teaspoon of vanilla, a pinch more cinnamon, or a splash of bourbon in the custard.

A few finishing thoughts on flavor pairings

Citrus zest (lemon or orange) folded into the custard brightens the richness.
Toasted nuts (pecans or walnuts) add texture and a southern accent when sprinkled on top before serving.
A tiny bit of espresso powder in the custard enhances depth without making it taste like coffee.

Safety and serving temperature

Because this pudding contains eggs and milk, store promptly in the refrigerator and do not leave out longer than two hours at room temperature.
Serve warm (about 120–140°F / 49–60°C) for the best texture—hot enough to be comforting, not so hot as to scald.

Creative presentation ideas

Spoon baked pudding into shallow dishes, drizzle sauce in artistic lines, and finish with a dusting of cinnamon for a restaurant-style look.
For a rustic approach, serve in the baking dish with a big ladle and let guests help themselves—comfort food at its best.

FAQs recap (varied formats)
Q: Can I add other mix-ins?
A: Yes—chopped apples, cranberries, or chocolate chips work well. Adjust sugar if adding sweeter ingredients.

What alcohol is best for the sauce?
A: Bourbon is the traditional pairing for New Orleans-style pudding; dark rum or brandy are also excellent if you prefer a different profile.

Q: How long does the sauce keep? A: Store sauce in the refrigerator for up to 1 week; gently warm before serving.

Conclusion

This Classic New Orleans Bread Pudding is a reliably comforting dessert that celebrates simple ingredients turned into something lusciously indulgent. For more inspiration on bourbon sauce and regional takes on this beloved dish, consult this detailed recipe for New Orleans Bread Pudding with Bourbon Sauce – The Night Owl Chef, and for historical context and additional classic variations, see New Orleans Bread Pudding, Whats Cooking America.