Creamy, comforting, and full of warm spices, Classic New Orleans Bread Pudding is the kind of dessert that feels like a hug on a plate. With soft, custardy bread soaked in a sweet, spiced milk and egg mixture and studded with raisins, this pudding finishes with a golden, slightly crisp top that contrasts perfectly with the tender interior. Fun fact: bread pudding has roots in frugal cooking—perfect for turning stale bread into something decadent. If you love easy, cozy desserts, this one is for you. Try it after a family dinner or bring it to a potluck and watch it disappear. For a twist, compare it to our Apple Pie Bread Pudding which adds fruit and fall spices for extra warmth. This recipe is simple, quick to prepare, and totally family-friendly—let’s get baking!

What is Classic New Orleans Bread Pudding?

What’s in a name? Classic New Orleans Bread Pudding is essentially rich bread soaked in a spiced custard and baked until set—what could be more New Orleans than big flavors and a little sweetness? Curious where the name comes from? Maybe it’s the Bourbon-spiked sauces or the Southern comfort that makes you want to say “Laissez les bon temps rouler” with every bite. And after a forkful, you’ll probably agree with the old line “the way to a man’s heart is through his stomach.” It’s humble, delicious, and perfect for sharing—so try the recipe and see why it’s a Southern favorite.

Why You’ll Love This:

• Comforting, creamy texture: The custard soaks the bread until it’s tender and luscious, offering a melt-in-your-mouth experience with a lightly caramelized top.
• Budget-friendly and waste-reducing: Use leftover or slightly stale French bread to transform pantry staples into a show-stopping dessert—an easy way to save money without sacrificing flavor.
• Flavorful toppings and mix-ins: Raisins bring sweet bursts of texture, and a drizzle of bourbon sauce or a scoop of vanilla ice cream takes it to the next level.

If you enjoy classic desserts with approachable techniques, this one sits nicely alongside our Bread Pudding with Vanilla Sauce, which focuses on a silky sauce instead of a boozy finish. Make this recipe for a cozy family dinner or for entertaining—everyone will be asking for seconds.

How to Make:

Quick Overview

This Classic New Orleans Bread Pudding is straightforward and forgiving, which makes it great for beginners. Preparation is mostly tearing bread, whisking a custard, and baking. The result is a creamy interior with a golden top and little pockets of raisin sweetness. Expect about 15 minutes active prep and 45 to 50 minutes baking time for a total of roughly one hour.

Ingredients

1 large loaf French Bread (approximately 14 to 16 ounces), torn into small pieces
4 cups milk, whole or 2%
3 eggs, lightly beaten
2 cups granulated sugar
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon ground cinnamon, adjust to taste
1 cup raisins
3 tablespoons butter, melted

Directions

1. Preheat the oven to 350°F (175°C) and grease a baking dish. A 9×13-inch pan or similar works well—use a little extra butter or nonstick spray to prevent sticking.
2. Tear the French bread into small pieces and place them in a large bowl. Smaller pieces absorb the custard more evenly; you can cut or rip by hand.
3. In a separate bowl, whisk together the milk, eggs, sugar, vanilla, allspice, and cinnamon until well combined and smooth. Make sure the sugar is fully incorporated.
4. Pour the milk mixture over the bread pieces and let it soak for about 15 minutes, stirring occasionally to press the bread down so it absorbs evenly. If the bread looks dry after 10 minutes, press gently with a spoon to submerge it.
5. Stir in the raisins and melted butter until well incorporated. Taste a little of the custard (raw eggs are present, so skip tasting if concerned) and adjust cinnamon if desired.
6. Transfer the mixture into the greased baking dish and spread evenly. Tap the dish gently to settle the custard.
7. Bake in the preheated oven for about 45-50 minutes, or until the top is set, golden brown, and a knife inserted near the center comes out mostly clean with a few moist crumbs. Avoid overbaking to keep the interior creamy.
8. Serve warm, optionally drizzled with bourbon sauce or topped with a scoop of vanilla ice cream for extra indulgence.

What to Serve With:

Pair this bread pudding with choices that highlight its warm, sweet nature and create contrast. Popular options include:

• Bourbon sauce or caramel sauce for richness and depth.
• A scoop of vanilla ice cream or whipped cream for cool contrast.
• Fresh fruit like sliced oranges or berries to brighten the plate.
• For an alternate spin, serve alongside a nutty accompaniment such as pecan brittle or candied pecans—similar flavors are explored in our Pecan Pie Bread Pudding recipe.
• Coffee, strong black tea, or a dessert wine make lovely beverage matches.

Top Tips for Perfecting:

• Use day-old or slightly stale bread: It soaks up custard better and prevents a soggy, overly dense texture.
• Adjust sweetness to taste: If you prefer less sugar, reduce to 1 3/4 cups and add a drizzle of sauce when serving.
• Soaking time matters: Let the bread sit for about 15 minutes so it absorbs fully; pressing down occasionally helps.
• Raisin alternatives: Swap raisins for dried cranberries, chopped apricots, or chocolate chips for a different flavor profile.
• Avoid overbaking: The center should be set but still slightly soft; it will firm up as it cools. Overbaking yields a dry pudding.
• If adding a boozy sauce, simmer bourbon with brown sugar and butter off the heat and stir—don’t flambé unless you’re confident.

Storing and Reheating Tips:

Refrigeration: Cover leftover pudding tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 to 4 days.
Freezing: Slice and wrap pieces individually in plastic wrap, then place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm individual slices in the microwave for 20-30 seconds or reheat in a 325°F oven covered with foil for 10-15 minutes until warmed through. If frozen, allow full thaw before reheating to maintain texture.

FAQs

What kind of bread is best for this recipe?
French bread is classic because of its texture and neutral flavor. You can also use brioche for a richer pudding or challah for extra tenderness.

Can I make this ahead of time?
Yes. Assemble and refrigerate for a few hours or overnight before baking. If baking from chilled, add a few extra minutes to the baking time.

Can I leave out the raisins?
Absolutely. Omit them or replace with chopped dried fruit, chocolate chips, or chopped nuts depending on your preference.

Is there a non-dairy version?
Yes. Substitute the milk with a full-fat non-dairy milk like coconut or almond, and use dairy-free butter. The texture will be slightly different but still delicious.

Can I make this gluten-free?
Yes, use a gluten-free French-style loaf or cubed gluten-free bread. Ensure all other ingredients are certified gluten-free where needed.

How do I make a bourbon sauce for drizzling?
Simmer butter, brown sugar, and a splash of heavy cream until glossy, then remove from heat and stir in bourbon. For safety, do not flambé—add bourbon off heat.

Conclusion

Classic New Orleans Bread Pudding is a straightforward, comforting dessert that turns simple pantry ingredients into something celebratory and memorable. Its creamy texture, warm spices, and easy preparation make it a reliable favorite for weeknights, holidays, and gatherings. If you want inspiration for a boozy finish, try an external version of a bourbon sauce recipe like New Orleans Bread Pudding with Bourbon Sauce – The Night Owl Chef or see a different take at New Orleans Bread Pudding with Bourbon Sauce – Kenneth Temple. Give this recipe a try, share it with family or friends, and enjoy the warm, comforting flavors of New Orleans at home.