Orleans Bread Pudding

I first tasted true New Orleans bread pudding on a stormy afternoon tucked away in a tiny French Quarter café. Rain tapped against the windowpanes, jazz hummed in the background, and the waiter brought over a dish that steamed like a secret. Dense yet soft. Sweet, but grounded. Drizzled with warm bourbon sauce that felt like velvet on the tongue. I remember closing my eyes after the first bite and thinking, “This… this is what comfort tastes like.”

That moment stuck with me. Years later, on a cold evening in San Diego, I felt the urge to recreate that feeling for my own family. My boys were chasing the dog around the living room, and I wanted dessert to slow everything down — to bring us all to the table and make them sit, smile, and savor. So, I pulled together this Orleans Bread Pudding. It’s humble. It’s homey. And it carries with it that Southern soul I fell in love with.

Now, this isn’t a “dainty” dessert. It’s hearty and honest. The kind of dish that belongs at Sunday suppers, after-holiday naps, or even at midnight with a spoon and no one watching. You’ve been warned.

What is Orleans Bread Pudding?

Think of it as the South’s answer to leftover bread and lingering cravings. Orleans Bread Pudding takes stale French bread and transforms it with a rich custard, bakes it until golden, then finishes it with a silky bourbon sauce. It’s rustic, deeply flavorful, and unapologetically indulgent. There are endless versions — some with pecans, others with raisins — but at its heart, it’s about taking simple ingredients and making something unforgettable.

Why You’ll Love This Recipe

• Perfect way to use up stale bread — no waste, just flavor
• Comfort food at its finest: warm, soft, and deeply satisfying
• Easy enough for weeknights, special enough for holidays
• Kid-approved and adult-loved, especially with that sauce
• Makes your kitchen smell like a Southern bakery

Ingredients List

Main Ingredients

• 6 cups day-old French bread – torn into 1-inch cubes
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup raisins (optional but traditional)
• 2 tablespoons unsalted butter – melted

For the Bourbon Sauce

• ½ cup unsalted butter
• 1 cup powdered sugar
• 3 tablespoons bourbon (or sub with vanilla extract if preferred)
• 1 tablespoon milk – more if needed to thin

Directions

Step 1: Soak the bread
Place the torn bread in a large mixing bowl. Pour the milk and cream over it. Let it soak for 10–15 minutes until the bread is fully saturated and soft.

Step 2: Make the custard
In another bowl, whisk together the eggs, sugar, vanilla, cinnamon, and nutmeg until well combined. Pour this custard over the soaked bread. Add raisins if using. Stir gently to mix without turning everything into mush.

Step 3: Bake the pudding
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Pour the bread mixture into the dish and drizzle melted butter over the top. Bake uncovered for 45–50 minutes, or until golden and set in the center. A knife should come out mostly clean.

Step 4: Make the bourbon sauce
While the pudding bakes, melt the butter in a small saucepan over medium heat. Stir in powdered sugar until thickened. Add the bourbon and milk, whisking until smooth. Cook for 2–3 minutes, then remove from heat.

Step 5: Serve and drizzle
Let the bread pudding cool slightly, then cut into squares and drizzle generously with warm bourbon sauce.

Serving Suggestions & Pairings

Serve warm with a scoop of vanilla ice cream or whipped cream if you’re feeling extra cozy.

A hot cup of chicory coffee (or even black tea) pairs perfectly.

For brunch gatherings, this dish fits right between savory eggs and fruit platters.

Don’t skimp on the sauce — it’s the crown jewel.

Variations and Customizations

Substitute raisins with chopped pecans or dark chocolate chips for a twist.

Use plant-based milk and vegan butter to make it dairy-free.

For a citrusy note, add a bit of orange zest to the custard.

Want it kid-friendly? Swap the bourbon with vanilla extract in the sauce.

Add shredded coconut or crushed pineapple for a tropical vibe.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

When reheating, microwave slices gently in 30-second bursts or warm them in the oven at 300°F for 10 minutes.

If the sauce thickens too much after chilling, reheat it slowly with a splash of milk to bring back its pourable texture.

Nutrition Information (per serving)

Calories: 380 kcal
Protein: 7 g
Carbs: 44 g
Fat: 20 g

Frequently Asked Questions (FAQs)

1. Can I use a different type of bread?
Yes. Brioche or challah works beautifully for a richer texture. Just avoid very soft sandwich bread — it gets too mushy.

2. Can I skip the bourbon in the sauce?
Absolutely. You can use vanilla extract instead, or omit it entirely for a more neutral, sweet glaze.

3. Can this be made ahead of time?
Yes. You can assemble the bread pudding the night before and bake it fresh the next day. Just keep it tightly covered in the fridge.

4. What if I don’t have heavy cream?
Use all milk instead. The texture will be slightly lighter but still delicious.

5. Can I freeze leftovers?
You can. Wrap slices tightly and freeze for up to 1 month. Thaw in the fridge and reheat gently before serving.

Conclusion

There’s something quietly magical about Orleans Bread Pudding. Maybe it’s the way it fills your kitchen with warm spice, or how every spoonful feels like a soft reminder to slow down and enjoy. For me, it’s the kind of dessert that invites conversation and second helpings — the kind you make not just to eat, but to share.

If you make this recipe, I’d love to hear about it. Leave a comment, tag me, or just tell someone you love. Food is always better that way. And hey, if you liked this one — I’ve got a Bourbon Pecan Pie recipe coming next that’ll knock your socks off.