Bread pudding in New Orleans is more than just a dessert; it’s part of the city’s food culture and heritage. It’s a dish found in nearly every Creole and Cajun restaurant, whether it’s a fine-dining establishment or a humble café. The warmth and comfort of this dessert reflect the hospitality of New Orleans, making it a must-try when visiting the city. From grand restaurants like Commander’s Palace to local favorites, bread pudding is a symbol of the region’s dedication to soul-satisfying dishes.
How to Make New Orleans Bread Pudding with Bourbon Sauce
New Orleans bread pudding is a classic Southern dessert that perfectly blends rich, custardy bread with the deep flavors of bourbon sauce. It’s the kind of dish that brings people together, especially when served with a generous drizzle of sweet bourbon sauce. If you’ve ever visited New Orleans or want to bring a little bit of the Big Easy into your kitchen, this recipe will show you how to make this delicious, comforting treat step by step.
Ingredients for the Bread Pudding:
- 1 loaf of French bread (about 12 cups), cut into 1-inch cubes
- 1 ½ cups of whole milk
- 1 ½ cups of heavy cream
- 4 large eggs
- 1 cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon of salt
- 1/4 cup of melted butter
- ½ cup of bourbon (for the sauce, but you can also add a little to the pudding mixture for extra flavor)
For the Bourbon Sauce:
- 1 cup of heavy cream
- ½ cup of unsalted butter
- 1 cup of brown sugar (packed)
- ¼ cup of bourbon (you can use the same one you used for the pudding)
- 1 tablespoon of vanilla extract
- Pinch of salt
Instructions:
Prepare the Bread:
Start by cutting your loaf of French bread into cubes. If you have time, let the bread sit out for a few hours (or overnight) to get a bit stale. Day-old bread is ideal because it soaks up the custard mixture without turning into mush. If you’re in a rush, that’s okay too – fresh bread works just fine, though it may need a little more time to soak up the custard.
Make the Pudding Custard:
In a large mixing bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk it until everything is well-combined and the mixture is smooth.
Combine the Bread and Custard:
Place the bread cubes into a large greased baking dish (9×13 works great). Pour the custard mixture over the bread, making sure that all the bread is soaked through. Use a spoon to press the bread down a bit and help it soak up the liquid. If you want a richer texture, feel free to add in the melted butter at this point for an extra layer of flavor.
Let the bread sit for at least 15-20 minutes, giving it a chance to soak up all that custard. For an even better result, you can cover the dish and refrigerate it for 30 minutes or overnight, letting the bread absorb even more of the mixture.
Bake the Bread Pudding:
Preheat your oven to 350°F (175°C). Once the bread is soaked and ready, bake it for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be a little crispy, while the center remains soft and custard-like.
Make the Bourbon Sauce:
While the bread pudding is baking, it’s time to make that famous bourbon sauce. In a medium saucepan over medium heat, combine the heavy cream, butter, and brown sugar. Stir constantly until the sugar dissolves and the mixture begins to simmer.
Once the sauce starts to simmer, lower the heat and let it cook for about 5 minutes, stirring occasionally. Add in the bourbon, vanilla extract, and a pinch of salt, and continue to simmer for another 2 minutes. The sauce will thicken slightly, but it should still be pourable.
Serve and Enjoy:
Once your bread pudding is done baking, remove it from the oven and let it cool for just a few minutes. Serve the warm bread pudding in bowls, and pour the rich bourbon sauce generously over the top. You can also add a scoop of vanilla ice cream or whipped cream if you’re feeling extra indulgent!
Tips for Perfect New Orleans Bread Pudding:
- Bread choice: While French bread is traditional, you can also use challah or brioche for an extra-soft, buttery texture.
- Soaking time: Don’t rush the soaking process! Allow the bread to really absorb the custard for the best texture. If you let it sit overnight, you’ll get a richer, more flavorful pudding.
- Bourbon: The bourbon sauce is what makes this dessert stand out, so don’t skip it! However, if you prefer a non-alcoholic version, you can substitute the bourbon with vanilla extract or rum.
- Toppings: To add a little extra flair, try topping your bread pudding with some toasted pecans or chocolate chips before baking.
Why New Orleans is Famous for Bread Pudding
Bread pudding in New Orleans isn’t just another dessert – it’s a part of the city’s food culture. It’s a dish that speaks to the melting pot of cultures that define the Big Easy. With influences from French, African, Spanish, and Creole traditions, this dessert perfectly captures the essence of New Orleans’ culinary heritage.
In New Orleans, bread pudding is more than just a treat at fancy restaurants. It’s a staple in homes and local eateries, a dessert that brings families and friends together. Whether you’re at a high-end restaurant like Commander’s Palace or a cozy neighborhood diner, there’s a version of bread pudding waiting for you. And each one tells a different story of the city’s past and its vibrant culture.
How to Store New Orleans Bread Pudding
In the Refrigerator:
- Cool it down: Let the bread pudding cool to room temperature before storing.
- Cover it tightly: Use plastic wrap, foil, or an airtight container to keep it fresh.
- Refrigerate for 3-4 days: Bread pudding stays good in the fridge for up to 4 days. Reheat before serving.
In the Freezer:
- Cool completely: Make sure it’s fully cooled before freezing.
- Wrap well: Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag or container.
- Freeze for up to 2-3 months: Thaw in the fridge overnight before reheating.
Reheating:
- Oven method: Reheat in a 350°F (175°C) oven for 20–30 minutes if refrigerated or 40–45 minutes if frozen.
- Microwave: Heat individual servings in 30-second intervals on medium heat.
FAQs About New Orleans Bread Pudding
Can I use fresh bread for bread pudding?
Yes, you can use fresh bread, but day-old or slightly stale bread works best. It soaks up the custard mixture better and gives the pudding a more ideal texture.
Can I make bread pudding without bourbon?
Absolutely! You can skip the bourbon if you prefer. Instead, you can use vanilla extract or even rum for a similar depth of flavor.
How long can I store leftover bread pudding?
You can store leftover bread pudding in the fridge for 3–4 days. For longer storage, freeze it for up to 2–3 months.
Can I freeze the bourbon sauce?
Yes, you can freeze the bourbon sauce separately for up to 1 month. Reheat it gently before serving.
How do I reheat bread pudding?
For the best results, reheat bread pudding in the oven at 350°F (175°C) for about 20–30 minutes if refrigerated. If frozen, it will take 40–45 minutes. You can also microwave individual servings, but the oven gives a better texture.
Print
New Orleans Bread Pudding
- Total Time: 1hour 35minutes
Description
New Orleans bread pudding is a rich, custardy dessert made with day-old bread, spices, and a decadent bourbon sauce. It’s a comforting Southern treat that’s perfect for any occasion.
Ingredients
- 6 cups whole milk
- 10 oz. stale French bread diced
- 1 ¼ cups granulated sugar
- 1 stick melted unsalted butter plus 1 tablespoon room temperature
- 4 large eggs
- 1 tablespoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons nutmeg
- ⅓ cup dried cranberries
- ½ cup bourbon
- 1 cup light brown sugar
- 1 teaspoon vanilla pure extract
- 4 tablespoons cold unsalted butter cut into tablespoons
- ½ cup heavy cream
Instructions
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Preheat the oven to 350°F. In a bowl soak bread in 2 cups of milk. Squeeze the bread with your hands to help the bread absorb the milk. In another bowl beat sugar and butter together with a hand mixer, until mixture resembles wet sand.
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Add eggs one at a time, until eggs are fully blended. Add vanilla, salt, cinnamon, nutmeg. Mix in remaining milk, stir in bread and dried cranberries.
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Butter an 8 x 8 or 9 x 9 casserole dish. Pour mixture into casserole dish, bake for 20 minutes. Reduce oven to 300°F and continue baking for 1 hour, bread pudding is done when the center has a slight jiggle but mostly stiff. Cool for 20 minutes before serving.
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While bread pudding is baking, make bourbon sauce: Combine bourbon and sugar in saucepan and bring to a boil. A large flame of fire will happen; remain calm, cut the heat off until the alcohol burns off.
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Add vanilla and turn heat to low and reduce by half. Cut off heat and whisk in butter 2 tablespoons at a time. Stir in heavy cream, sauce should coat a spoon.
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Serve bread pudding warm or cold with bourbon sauce.
- Prep Time: 20minutes
- Cook Time: 1hour 20minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 501kcal
Keywords: New Orleans Bread Pudding
