New Orleans Style Bread Pudding
Indulge in the comforting, rich flavors of New Orleans Style Bread Pudding, a classic Southern dessert that’s irresistibly decadent yet delightfully simple to prepare. Made with cubes of day-old French bread soaked in a creamy custard of whole milk, heavy cream, and a blend of granulated and brown sugars, this dish is infused with warm notes of cinnamon, nutmeg, and vanilla for a beautifully spiced aroma. Golden raisins add a touch of sweetness to every bite, while a splash of bourbon (optional) takes it to the next level of indulgence. Baked to perfection with a golden, buttery crust, this bread pudding is finished with a light dusting of powdered sugar, creating a dessert that’s both rustic and elegant. Serve it warm, drizzled with bourbon sauce or topped with whipped cream, for the ultimate comforting finale to any meal. Perfect for holidays, family gatherings, or a little taste of New Orleans in your own kitchen!
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Recipe Information
Ingredients
- 8 cups day-old French bread
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 cup light brown sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 4 tablespoons unsalted butter
- 0.5 cup raisins
- 2 tablespoons (optional) bourbon
- 2 tablespoons (for garnish) powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.
Cut the day-old French bread into 1-inch cubes and spread evenly in the greased baking dish.
In a large mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, and ground nutmeg until fully combined.
Pour the custard mixture evenly over the bread cubes, ensuring all pieces are soaked. Let the bread sit for 10 minutes to absorb the custard.
Sprinkle the raisins over the soaked bread mixture. If desired, drizzle 2 tablespoons of bourbon over the bread for added flavor.
Dot the top of the mixture with the remaining 3 tablespoons of unsalted butter, cut into small pieces.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for another 25 minutes, or until the top is golden brown and the custard is set.
Remove the bread pudding from the oven and let cool for 5-10 minutes before serving.
Dust the top with powdered sugar for garnish. Serve warm, optionally with a drizzle of bourbon sauce or whipped cream.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 67.1 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 196 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
