Warm, Custardy, and Rich with a Classic Louisiana Finish!

Whether you're preparing a holiday dessert, a family gathering treat, or simply craving a taste of New Orleans comfort food, this Classic New Orleans Style Bread Pudding delivers a soft, custard-filled center with a golden baked top and a smooth bourbon whiskey sauce. Made with French bread, warm spices, vanilla, raisins, and pecans, this easy Southern dessert brings restaurant-quality flavor right to your kitchen.

Recipe Overview

Prep Time: 20 minutes
Soaking Time: 30 minutes (recommended)
Cook Time: 45–55 minutes
Total Time: Approximately 1 hour 15 minutes
Servings: 8–10

Ingredients

Bread Pudding

• 1 large loaf French bread or French baguette (12–16 oz), cut into 1-inch cubes
• 4 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup packed brown sugar
• 4 tbsp unsalted butter, melted
• 2 tbsp bourbon whiskey (optional)
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup raisins (optional)
• ½ cup chopped pecans (optional)
• 2 tbsp melted butter, for greasing baking dish

Bourbon Whiskey Sauce

• ½ cup heavy cream
• ½ cup whole milk
• ½ cup granulated sugar
• ¼ cup bourbon whiskey or quality whiskey
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp cold butter (optional, for finishing)

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Instructions

Step 1: Prepare the Bread

Preheat your oven to 350°F (175°C).

Grease a 9x13-inch baking dish with melted butter.

Cut the French bread into 1-inch cubes and place them into a large mixing bowl. If using fresh bread, allow it to sit uncovered for a few hours or lightly toast it in the oven for 10 minutes to help it absorb the custard.

Step 2: Make the Custard Mixture

In a large bowl, whisk together:

• Whole milk
• Heavy cream
• Eggs
• Granulated sugar
• Brown sugar
• Melted butter
• Bourbon whiskey (optional)
• Vanilla extract
• Cinnamon
• Nutmeg
• Salt

Whisk until smooth and fully combined.

Step 3: Soak the Bread

Pour the custard mixture over the bread cubes.

Add raisins and chopped pecans if desired.

Gently fold the bread until every piece is coated with the custard mixture.

Allow the bread to soak for 30 minutes, stirring once or twice to ensure even absorption.

Step 4: Bake the Bread Pudding

Pour the soaked bread mixture into the prepared baking dish.

Bake uncovered for 45–55 minutes until:

• The top is golden brown
• The center is set but still soft
• A knife inserted into the center comes out mostly clean

Remove from the oven and allow the bread pudding to rest for 10 minutes before serving.

Step 5: Prepare the Bourbon Whiskey Sauce

In a small bowl, whisk together:

• ½ cup whole milk
• 1 tbsp cornstarch

Mix until smooth to create a cornstarch slurry.

In a saucepan over medium heat, combine:

• Heavy cream
• Granulated sugar
• Cornstarch slurry
• Salt

Whisk continuously and bring to a gentle simmer.

Cook for 3–5 minutes until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in:

• Bourbon whiskey
• Vanilla extract

For a silky restaurant-style finish, whisk in 1 tbsp cold butter until smooth and glossy.

Step 6: Serve

Slice the warm bread pudding into squares.

Drizzle generously with warm bourbon whiskey sauce.

Garnish with:

• Powdered sugar
• Toasted pecans
• Whipped cream
• Vanilla ice cream (optional)

Chef's Tips

✔ Use day-old French bread for the best texture and flavor.
✔ Allow the bread to soak fully so the pudding stays moist and custardy.
✔ Do not overbake—the center should remain soft and creamy.
✔ Add the bourbon after removing the sauce from heat to preserve its flavor.
✔ For an extra New Orleans touch, serve warm with vanilla ice cream and extra bourbon sauce.
✔ Bread pudding can be made ahead and reheated gently before serving.