The first time I tasted authentic New Orleans bread pudding was at a dimly lit café in the French Quarter, where jazz music drifted through open windows and the air hung thick with humidity and promise. The server placed a generous square before me, its golden surface glistening with warm whiskey sauce, and I understood immediately why this dessert has captured hearts for generations. Each spoonful revealed layers of custardy richness punctuated by bursts of vanilla and cinnamon, the bread having transformed from humble day-old loaves into something transcendent. That evening, as I walked the cobblestone streets with the taste still lingering on my tongue, I knew I had to recreate this magic in my own kitchen. What followed was months of experimentation, countless conversations with local bakers, and the gradual understanding that bread pudding isn’t just dessert—it’s edible storytelling, a way of transforming yesterday’s leftovers into tomorrow’s treasured memory.
This classic New Orleans bread pudding embodies everything beautiful about Creole cooking: resourcefulness, richness, and an unwavering commitment to comfort. Unlike its lighter cousins from other regions, this version embraces decadence with a custard base so rich it practically coats your spoon, studded with plump raisins and perfumed with real vanilla. The whiskey sauce isn’t merely an accompaniment—it’s the crescendo that transforms good bread pudding into unforgettable bread pudding. Every bite delivers that perfect contrast between the slightly firm top and the molten, custardy interior that defines New Orleans dessert culture.
Table of Contents
Ingredients
For the Bread Pudding:
- 1 loaf day-old French bread (about 10-12 inches), torn into 2-inch pieces
- 4 cups whole milk
- 3 large eggs
- 3/4 cup granulated sugar
- 4 tablespoons butter, melted
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/2 cup golden raisins
- 2 tablespoons butter for greasing
For the Whiskey Sauce:
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons bourbon or whiskey
- Pinch of salt
Instructions
Begin this journey by preheating your oven to 350°F and generously buttering a 9×13 inch baking dish. The butter isn’t just prevention against sticking—it creates those coveted caramelized edges that add textural complexity to every serving.
Tear your day-old French bread into irregular, bite-sized pieces, letting them fall into a large mixing bowl like autumn leaves. The bread should feel slightly firm to the touch, with just enough moisture remaining to absorb the custard without falling apart completely. If your bread feels too fresh, spread the pieces on a baking sheet and toast them lightly for five minutes. This step matters more than you might think—fresh bread creates a soggy pudding, while overly stale bread won’t absorb the custard properly.
In a separate bowl, whisk together the milk, eggs, granulated sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until the mixture achieves a pale golden color and the sugar has completely dissolved. I always taste this custard base before proceeding—it should sing with vanilla and warm spices, rich enough that you could almost drink it like eggnog. Pour this liquid gold over your bread pieces, then gently fold everything together with your hands. There’s something deeply satisfying about this tactile process, feeling the bread gradually soften and absorb the custard. Let this mixture rest for thirty minutes, stirring occasionally, until the bread has absorbed most of the liquid and transformed into a cohesive, pudding-like consistency.
Scatter the golden raisins throughout the mixture, distributing them evenly so each serving contains sweet pockets of fruit. Some traditionalists omit raisins entirely, but I find they add textural interest and little bursts of concentrated sweetness that complement the rich custard beautifully.
Transfer the entire mixture into your prepared baking dish, spreading it evenly but not compacting it. The surface should look slightly rustic, with peaks and valleys that will develop into gorgeous golden-brown patches during baking. Cover the dish with aluminum foil and slide it into the preheated oven.
Bake for 45 minutes covered, then remove the foil and continue baking for an additional 15-20 minutes until the top achieves a beautiful mahogany color and a knife inserted in the center emerges with just a few moist crumbs clinging to it. The pudding should feel set but still jiggle slightly when you gently shake the pan. This is the moment that separates good bread pudding from extraordinary bread pudding—that perfect balance between structure and creaminess.
While the bread pudding cools slightly, prepare the whiskey sauce that transforms this dessert from delicious to legendary. In a small saucepan over medium heat, melt the butter until it begins to foam. Remove from heat and whisk in the powdered sugar until smooth, then quickly whisk in the egg yolk, bourbon, and salt. Return the pan to low heat and whisk constantly for two to three minutes until the sauce thickens enough to coat the back of a spoon. The alcohol will mellow during this cooking process, leaving behind only its warm, complex flavor.
Serve the bread pudding warm, cutting it into generous squares and drizzling each portion with the whiskey sauce. Watch as the sauce pools around the edges and soaks into the custard, creating layers of flavor and richness that embody everything wonderful about New Orleans dessert tradition.
Chef’s Notes
Day-old bread is crucial for proper texture—fresh bread creates mushy results while overly stale bread won’t absorb the custard adequately. French bread works best, but brioche or challah create even richer variations. The whiskey sauce can be made ahead and gently rewarmed before serving. Leftover bread pudding keeps refrigerated for up to four days and actually improves in flavor as the spices meld together. For a lighter version, substitute half-and-half for heavy cream and reduce the butter slightly, though this will sacrifice some of the signature richness that defines New Orleans style.
Serves: 8-10 people
Total Time: 2 hours (including resting time)