Introduction
Classic New Orleans bread pudding is a beloved dessert that reflects the rich culinary traditions of the Crescent City.
This indulgent treat is a perfect blend of comforting bread, creamy custard, and sweet spices, making it a favorite for family gatherings and special occasions alike.
Paired with a rich bourbon sauce, this version brings a Southern twist to a dessert that dates back generations.
Made with simple ingredients like French bread, milk, eggs, and sugar, New Orleans bread pudding is an easy yet decadent dessert.
The addition of bourbon sauce enhances its flavor, adding a warm, rich depth that complements the creamy custard base. Whether served as a holiday dessert or as a sweet finale to a dinner party, it’s sure to impress.
Ingredients
Classic New Orleans Bread Pudding
1 large loaf French Bread (approximately 14 to 16 ounces)
4 cups milk
3 eggs, lightly beaten
2 cups sugar (granulated)
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon, ground
1 cup raisins.
3 tablespoons butter, melted
Bourbon Sauce:
1/2 cup butter
1 cup sugar (granulated)
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste
Instructions
To begin, preheat your oven to 350°F (175°C) to ensure it’s ready for baking. Tear the French bread into small chunks and place them in a large mixing bowl.
Next, heat the milk in a saucepan over medium heat until it’s warm but not boiling. Pour the warm milk over the torn bread, stirring to allow the bread to soak up the milk.
In a separate bowl, whisk together the eggs, sugar, vanilla extract, allspice, and cinnamon until smooth.
Pour the egg mixture into the bread and milk mixture, stirring gently to combine. Stir in the raisins, ensuring they are evenly distributed throughout the bread mixture.
Once everything is mixed, add the melted butter and stir again. Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
Bake in the preheated oven for about 45-50 minutes, or until the pudding is golden brown on top and a toothpick inserted in the center comes out clean. While the pudding bakes, prepare the bourbon sauce.
To make the bourbon sauce, melt the butter in a saucepan over low heat. Stir in the sugar and cook, stirring constantly, until the sugar dissolves and the mixture becomes smooth.
In a small bowl, whisk the egg lightly, then slowly add it to the butter and sugar mixture while stirring continuously to avoid scrambling the egg.
Once the sauce is thickened and smooth, stir in the bourbon, adjusting to taste. Set aside and allow it to cool slightly before serving.
How to Make
Start by tearing the French bread into small pieces and placing them in a large bowl. Pour the warm milk over the bread to allow it to soak up the liquid.
In a separate bowl, whisk the eggs, sugar, vanilla, allspice, and cinnamon until smooth and incorporated.
Mix this egg mixture into the bread and milk mixture until well combined. Add the raisins and melted butter, stirring again to combine all the ingredients.
Once the mixture is ready, transfer it to a greased baking dish and bake it for 45 to 50 minutes at 350°F (175°C).
The bread pudding should be golden brown and firm to the touch. While the bread pudding is baking.
prepare the bourbon sauce by melting the butter, dissolving the sugar, and adding the egg to the mixture. Stir in the bourbon for an added kick.
Once the pudding is done, remove it from the oven and let it cool slightly before serving. Pour the bourbon sauce over the warm bread pudding and serve immediately.
The sauce will soak into the pudding, adding a deliciously rich and boozy flavor that elevates the entire dish.
Variations
For a twist on this classic recipe, try adding different dried fruits such as currants, cranberries, or chopped dried apricots instead of raisins.
For those who prefer a nutty addition, chopped pecans or walnuts can be incorporated into the bread pudding, providing a satisfying crunch alongside the soft bread base.
Another variation could be the addition of chocolate chips to satisfy any sweet tooth. The chocolate melts into the pudding, creating pockets of rich, gooey chocolate throughout.
You can also experiment with flavored extracts like almond or rum extract in place of the vanilla extract to further personalize the flavor profile.
If you prefer a more tropical taste, consider adding some coconut flakes or chopped pineapple to the pudding mix.
For those seeking an alcohol-free version, you can omit the bourbon from both the sauce and the pudding entirely, substituting with a teaspoon of rum or vanilla extract for flavor.
For a lighter version, try using low-fat milk or a dairy-free substitute like almond or oat milk. Similarly, swap the sugar for a natural sweetener like maple syrup.
honey, or a sugar substitute to reduce the sweetness and calories. You could also opt for whole wheat bread for a more rustic, hearty texture.
Tips
Make sure to use stale or slightly dried-out bread for the best results. Fresh bread can be too soft and soggy, while day-old bread will absorb the milk and custard mixture better.
yielding a firmer and more flavorful pudding. You can leave the bread out overnight to dry it slightly, or toast it lightly before using it.
For an extra indulgent touch, serve the bread pudding with a scoop of vanilla ice cream or a dollop of whipped cream alongside the bourbon sauce.
The cool creaminess of the ice cream pairs beautifully with the warm bread pudding, creating a delightful contrast of textures.
If you don’t have raisins, any dried fruit can work well in this recipe. Try dried cherries, figs, or dates for a unique flavor twist. Just make sure to chop any large fruits into smaller pieces for even distribution.
If you prefer a denser, more custard-like texture, reduce the amount of bread used in the recipe. If you like a fluffier texture.
increase the bread quantity slightly and make sure to let it soak for the full amount of time to ensure it absorbs the custard properly.
To make ahead, assemble the bread pudding and store it in the refrigerator overnight before baking.
You can also prepare the bourbon sauce ahead of time and store it in an airtight container in the fridge. Just reheat the sauce before serving.
If you don’t have bourbon, feel free to substitute with rum, brandy, or even a splash of vanilla extract for a more subtle flavor. Adjust the amount of alcohol based on your personal preference.
If you want the sauce to be thicker, cook it a bit longer until it reaches the desired consistency, or whisk in a small amount of cornstarch mixed with water.
Conclusion
Classic New Orleans bread pudding is a decadent, comforting dessert that’s easy to make and sure to satisfy any sweet tooth. With its rich custard base, flavorful spices, and the indulgent bourbon sauce.
It captures the essence of Southern baking perfectly. Whether you stick to the traditional recipe or explore your own variations, this dessert is bound to become a favorite in your recipe collection.
This timeless treat not only brings the flavors of New Orleans into your kitchen, but it also carries with it a sense of warmth and tradition