Creamy, comforting, and dripping with warm bourbon sauce, New Orleans Style Bread Pudding is the kind of dessert that hugs you from the inside out. This recipe turns simple pantry staples into a showstopping, cozy finale for any meal — and it’s surprisingly easy. Fun fact: bread pudding rose to popularity because clever cooks used stale bread to stretch meals, turning leftovers into something decadent. If you love homestyle desserts that feel like a warm kitchen conversation, this one’s for you.

If you enjoy twists on classic bread pudding, try our Apple Pie Bread Pudding for a spiced, fruity variation that’s just as comforting. This New Orleans-style version is special because it balances richness with bright bourbon notes, it’s quick to assemble, and it’s perfect for feeding a crowd. Ready to make something unforgettable? Let’s get baking!

What is New Orleans Style Bread Pudding?

What makes this bread pudding “New Orleans style”? Is it the bourbon wink, the generous use of nuts and coconut, or simply a love for bold flavors? Maybe it’s all three. Think of it as a southern hospitality dessert: boozy, nutty, and slightly tropical with coconut — exactly the kind of sweet that could make someone say “the way to a man’s heart is through his stomach.” Rumor has it that this version got its jazz from home cooks who loved to add whatever liquor and nuts they had on hand. Curious? Whip it up and see why it’s a local classic — and then dare your friends not to ask for seconds.

Why You’ll Love This:

• Soul-soothing texture: The pudding is creamy in the center with a slightly golden top and crunchy pecan bits for contrast. The whiskey sauce adds a silky, boozy finish that elevates every bite.
• Budget-friendly: Use day-old or stale bread and pantry staples to turn leftovers into a dessert that feels expensive. It’s a smart, thrifty way to feed a crowd without breaking the bank.
• Flavor-packed: Cinnamon, nutmeg, shredded coconut, raisins, and pecans combine into layers of warm, comforting flavor. The bourbon sauce provides a luxurious, slightly caramelized sweetness that ties everything together.

If you prefer a vanilla-forward finish instead of bourbon, check out our Bread Pudding with Vanilla Sauce for a lighter, elegant alternative. Don’t wait — this one is begging to be made for your next family gathering.

How to Make:

Quick Overview

This recipe is straightforward: toss crumbled stale bread with a rich custard, fold in mix-ins, and bake until set. The standout element is Joe’s Whiskey Sauce — a warm, silky drizzle that brings out the pudding’s best flavors. Prep time is about 15 minutes, bake time is 1 hour 15 minutes, and cooling time is optional depending on how warm you like it. Simple, satisfying, and perfect for beginner cooks and seasoned bakers alike.

Ingredients

• 10 oz stale French bread, crumbled (or 6–8 cups of any crumbled bread; reduce milk to 3 cups if using fresh bread)
• 2 cups granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large eggs, lightly beaten
• 2 tablespoons pure vanilla extract
• 1 cup raisins (optional but traditional)
• 1 cup shredded coconut
• 1 cup chopped pecans, toasted if desired
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 4 cups milk (or 3 cups if using fresh bread)

For Joe’s Whiskey Sauce:

• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups powdered sugar, sifted for smoothness
• 2 large egg yolks, tempered (see directions)
• 1/2 cup bourbon (or use less for milder flavor)

Directions

1. Preheat the oven to 350°F and butter a 9×13-inch baking dish. Place the oven rack in the lower third so the top browns evenly without burning.
2. In a large mixing bowl, combine the crumbled bread, granulated sugar, melted butter, beaten eggs, vanilla extract, raisins, shredded coconut, chopped pecans, cinnamon, nutmeg, and milk. Stir thoroughly until all bread is fully soaked and the mixture is cohesive — press a piece of bread to ensure it’s saturated. Let sit 5 minutes to absorb extra liquid.
3. Pour the soaked bread mixture into the prepared 9×13-inch dish, spreading it evenly. Bake in the preheated oven for 1 hour and 15 minutes, or until the custard is set in the center and the top is golden brown. A knife inserted in the center should come out mostly clean. If the top is browning too quickly, tent loosely with foil for the last 15–20 minutes.
4. While the pudding bakes, prepare Joe’s Whiskey Sauce. In a saucepan off the heat, cream the 1/2 cup butter with the powdered sugar using a hand mixer until smooth and pale. Warm the saucepan gently on low; whisk a small ladle of the warm butter-sugar mixture into the egg yolks to temper them, then whisk the tempered yolks back into the saucepan. Remove from heat and slowly whisk in the bourbon. The sauce will thicken as it cools. Taste and adjust bourbon amount to preference.
5. When the pudding is done, remove it from the oven and let it rest 10 minutes. Serve warm slices with a generous drizzle of whiskey sauce. Leftover sauce can be warmed slightly before serving.

What to Serve With

• Fresh whipped cream or a scoop of vanilla ice cream for contrast with the warm pudding
• A simple café au lait or strong coffee to cut the sweetness
• Fresh fruit compote (berries or spiced apples) for bright acidity
• Light salad (if serving as part of a larger meal) to balance richness
• For a festive touch, serve with spiced pecans or extra toasted coconut on top

Top Tips for Perfecting

• Use stale or day-old bread for best texture; fresh bread can make the pudding too soggy. If you must use fresh bread, cut the milk to 3 cups as noted.
• Toast pecans and coconut lightly before mixing to boost flavor and crunch.
• Temper the egg yolks when making the sauce: whisk a small amount of warm mixture into yolks before adding them back to prevent scrambling.
• If you prefer less alcohol, reduce bourbon to 1/4 cup and replace the rest with milk or water in the sauce.
• Avoid overbaking: the center should be set but still moist. It will continue to firm up as it cools.
• For a deeper caramel flavor, brown the butter slightly before adding to the sauce, but watch carefully to avoid burning.

Storing and Reheating Tips

• Refrigeration: Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. Keep the whiskey sauce in a separate airtight container.
• Freezing: Freeze cooled bread pudding in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Sauce can be frozen for up to 1 month.
• Reheating: Reheat individual portions in the microwave for 30–60 seconds until warm, or reheat the whole dish in a 325°F oven covered with foil for 20–30 minutes until warmed through. Warm the whiskey sauce gently on low or in short bursts in the microwave, stirring frequently.

FAQs

Can I make this bread pudding without alcohol?
Yes. Replace the bourbon in the sauce with an equal part milk, cream, or strong brewed coffee for a non-alcoholic version.

Can I use a different type of bread?
Absolutely. Brioche or challah add richness, while French bread gives a classic texture. If using very fresh or soft bread, reduce milk to 3 cups.

Can I prepare this ahead of time?
Yes. Assemble the pudding, cover, and refrigerate overnight. Bake as directed, adding a few extra minutes if baking cold.

How do I prevent the top from getting too dark?
If the top browns too quickly, tent the dish loosely with foil for the last 15–20 minutes of baking.

Is it safe to use raw egg yolks in the sauce?
The egg yolks are tempered with warm mixture to gently raise their temperature and reduce risk. If you’re concerned, use a recipe that cooks the sauce to 160°F or use a pasteurized egg yolk product.

Can I make this gluten-free?
Yes, substitute gluten-free bread and ensure all other ingredients are certified gluten-free. Texture may vary slightly.

Conclusion

This New Orleans Style Bread Pudding is an easy, crowd-pleasing dessert that transforms humble bread into something decadently memorable. With its creamy custard, crunchy pecans, and that irresistible Joe’s Whiskey Sauce, it’s a dessert that’s simple to prepare yet delivers big on flavor. Whether you’re feeding family or entertaining guests, this pudding offers comforting warmth and a bit of southern flair — and it’s forgiving enough for cooks of all skill levels. For another take on the classic with a similar boozy-sweet charm, see this New Orleans Bread Pudding with Bourbon Sauce – The Night Owl Chef recipe for inspiration. Give it a try and share with the people you love — good food tastes better together.