The Classic New Orleans Bread Pudding Recipe is nothing short of a heartwarming, soul-satisfying dessert that instantly transports you to the vibrant streets of New Orleans with every bite. This dish beautifully combines simple pantry staples like stale bread and spices into a custardy delight that’s rich in texture and bursting with warm, comforting flavors. Whether you enjoy it as a cozy family treat or a show-stopping finale to a southern-inspired meal, this recipe promises a luscious, fragrant experience that you’ll keep coming back to again and again.
Ingredients You’ll Need
The magic of the Classic New Orleans Bread Pudding Recipe lies in its straightforward ingredients, each contributing uniquely to the sweet, creamy, and aromatic profile of this southern classic. From the custard base that nurtures the bread cubes to the subtle spice blend, every element plays a crucial role in delivering that iconic warm hug of flavor.
- 8 cups stale bread, cubed: Using stale bread is key to soaking up the custard perfectly without falling apart.
- 4 cups whole milk: Provides richness and a silky texture to the custard mixture.
- 1 cup granulated sugar: Sweetens the pudding just right, balancing the spices and bread.
- 4 large eggs: Act as the binder and give the pudding its luscious custard consistency.
- 1 tablespoon vanilla extract: Adds fragrant warmth and depth of flavor.
- 1 teaspoon ground cinnamon: Offers a classic, cozy spice note typical of southern desserts.
- ½ teaspoon ground nutmeg: Adds a subtle, nutty spiciness that complements the cinnamon beautifully.
- ¼ teaspoon salt: Enhances all the sweet flavors and balances the richness.
- ½ cup raisins (optional): Incorporate a burst of chewy sweetness throughout the pudding.
- ½ cup chopped pecans (optional): Add delightful crunch and a toasty nutty flavor.
- Butter, for greasing the baking dish: Prevents sticking and lends a subtle buttery aroma to the crust.
How to Make Classic New Orleans Bread Pudding Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 350°F (175°C). While it warms up, generously grease a 9×13-inch baking dish with butter. This small step ensures the pudding will release easily after baking and helps create that delicious golden crust on the edges.
Step 2: Combine Bread and Mix-Ins
In a large mixing bowl, toss together the cubed stale bread with the optional raisins and pecans. Allow the bread to sit briefly so it can start absorbing some moisture and extra flavor from the mix-ins. This sets the stage for a pudding that bursts with texture and surprises in every bite.
Step 3: Whisk the Custard
In a separate bowl, whisk together milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined. This custard mixture is the heart of the Classic New Orleans Bread Pudding Recipe, bringing moistness and richness that transform dry bread cubes into a creamy delight.
Step 4: Soak the Bread
Pour the luscious custard over the bread cubes in the large bowl, making sure all pieces are generously coated. Let the mixture rest for about 10-15 minutes, giving the bread time to soak up the flavors deeply. This soaking step is crucial to achieving the perfect custardy texture inside.
Step 5: Transfer to Baking Dish
Once the bread has absorbed the custard, pour the entire mixture into your prepared baking dish. Spread it out evenly so it bakes uniformly and creates that irresistible crisp top layer we all love.
Step 6: Bake to Perfection
Place the baking dish in your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the top is beautifully golden brown and a knife inserted in the center comes out clean. This step locks in all the flavors and forms the signature tender yet structured texture.
Step 7: Let it Cool
After baking, pull the bread pudding from the oven and allow it to cool for 10-15 minutes. This resting period enhances the pudding’s flavor and makes it easier to slice and serve without falling apart.
Step 8: Optional Sauce
While cooling, whip up a bourbon or vanilla sauce to drizzle over the top for an extra touch of indulgence. This optional step elevates the Classic New Orleans Bread Pudding Recipe, adding sweetness and moisture that balance the spices beautifully.
How to Serve Classic New Orleans Bread Pudding Recipe
Garnishes
A simple dusting of powdered sugar or a dollop of freshly whipped cream can perfectly complement the warm spices in the bread pudding. For a special occasion, consider sprinkling toasted pecans or a drizzle of caramel sauce to add an extra layer of texture and sweetness.
Side Dishes
This pudding shines brilliantly on its own or alongside a scoop of vanilla ice cream for a classic pairing. If you want a savory contrast, serve it next to rich, creamy coffee or a robust cup of chicory tea to balance the sweetness.
Creative Ways to Present
For a charming presentation, serve individual portions in ramekins topped with a sprig of fresh mint and a cinnamon stick. You can also layer the pudding with fresh berries or sliced bananas for added color and a fresh burst of flavor.
Make Ahead and Storage
Storing Leftovers
You’re in luck—Classic New Orleans Bread Pudding Recipe leftovers keep beautifully. Store them in an airtight container in the refrigerator for up to 3-4 days. The flavors will even have time to meld and intensify, making every bite just as delightful as the first.
Freezing
If you want to extend its life even further, wrap the pudding tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. To thaw, move it to the refrigerator overnight and warm before serving.
Reheating
Reheat individual portions in the microwave for about 30-60 seconds or warm the entire dish in a 325°F oven, covered with foil, for 15-20 minutes. Add a quick drizzle of sauce or cream on top after reheating for that fresh-out-of-the-oven experience.
FAQs
Can I use fresh bread instead of stale for this recipe?
While fresh bread can be used, slightly stale bread is much better as it soaks up the custard without turning mushy. If using fresh bread, try toasting or drying it out a bit before starting.
What type of bread works best for this pudding?
Traditional French bread or a sturdy white bread is perfect because it holds up well during soaking and baking, giving the pudding its ideal texture.
Do I have to include raisins and pecans?
Not at all! Raisins and pecans add texture and sweetness but are optional. You can leave them out or substitute with other mix-ins like dried cranberries or chopped chocolate if you prefer.
Can I prepare the custard mixture ahead of time?
Yes, you can whisk the custard and combine with the bread cubes a few hours in advance. Just cover and refrigerate to let the flavors meld, then bake as directed.
Is there a gluten-free version of this recipe?
Absolutely! Use gluten-free bread cubes and ensure any mix-ins and toppings are gluten-free. The custard ingredients are naturally gluten-free, making this dessert adaptable for gluten-sensitive friends.
Final Thoughts
There’s something truly special about making and sharing the Classic New Orleans Bread Pudding Recipe. It’s a dessert that welcomes warmth and tradition to your table in the most delicious way possible. Whether it’s your first time or your hundredth, this recipe invites you to savor the rich flavors and comforting textures that make New Orleans cuisine so unforgettable. Give it a try, and I promise it will become a treasured favorite you’ll want to revisit season after season.
Print
Classic New Orleans Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
Classic New Orleans Bread Pudding is a rich, comforting dessert made with stale bread soaked in a spiced custard mixture, baked to golden perfection, and optionally enhanced with raisins, pecans, and a luscious bourbon or vanilla sauce. This ultimate recipe is easy to follow and delivers the traditional flavors of this beloved Southern treat.
Ingredients
Main Ingredients
- 8 cups stale bread, cubed
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Optional Add-Ins
- ½ cup raisins
- ½ cup chopped pecans
For Baking
- Butter, for greasing the baking dish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.
- Prepare the Bread: In a large bowl, combine the cubed stale bread with raisins and chopped pecans if using. Stir gently and set aside so the bread can begin absorbing any flavors.
- Mix the Custard: In a separate bowl, whisk together the whole milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
- Combine Mixtures: Pour the custard mixture over the bread cubes, making sure every piece of bread is saturated. Let the mixture sit for 10-15 minutes to allow the bread to absorb the custard fully.
- Transfer to Baking Dish: Pour the soaked bread and custard mixture into the prepared greased baking dish, spreading it out evenly for uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes. The bread pudding should develop a golden brown top and a knife inserted into the center should come out clean, indicating it is fully cooked.
- Cool: Remove the bread pudding from the oven and allow it to cool for 10-15 minutes before serving to let the flavors meld and the texture set.
- Prepare Sauce (Optional): While the bread pudding cools, prepare a bourbon or vanilla sauce to drizzle over the top if desired, adding a rich, complementary flavor.
Notes
- Using stale bread helps the pudding absorb the custard better without becoming too mushy.
- Adjust cinnamon and nutmeg to your spice preference for a more or less intense flavor.
- Optional raisins and pecans add texture and bursts of sweetness and nuttiness but can be omitted for a simpler pudding.
- Letting the pudding rest after baking improves flavor and makes slicing cleaner.
- Serve warm with bourbon sauce, vanilla sauce, or whipped cream for an indulgent treat.
