Classic New Orleans Bread Pudding with Bourbon Sauce Tips, FAQ & printable recipe

Tips for success

For an extra layer of texture, you can sprinkle a handful of chopped pecans over the top of the bread pudding before placing it in the oven.

The nuts will toast during the baking process, adding a pleasant crunch that contrasts beautifully with the soft custard. This addition works wonderfully with the bourbon sauce and enhances the overall Southern feel of the dessert.

If you are serving this for a brunch or a large dinner, consider baking the pudding in individual ramekins instead of one large dish.

This reduces the baking time significantly and makes serving much easier, as each guest receives their own perfectly portioned dessert. Just remember to monitor the baking time closely, as individual servings cook much faster than a standard 9x13 inch pan.

Variations

• Chocolate Chip Bread Pudding: Replace the raisins with one cup of semi-sweet chocolate chips. The melted chocolate creates a rich, decadent variation that pairs wonderfully with the custard base. Serve with a dusting of cocoa powder instead of the bourbon sauce if desired.
• Spiced Apple Bread Pudding: Add one cup of finely diced apples to the bread mixture along with the cinnamon. The apples soften while baking and add a bright, fruity sweetness that complements the warm spices and the rich bourbon glaze perfectly.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Allow the pudding to cool to room temperature for no more than 2 hours before refrigerating.

Freezer

Wrap the cooled, unglazed pudding tightly in plastic wrap and aluminum foil; freeze for up to 1 month. Thaw in the refrigerator before reheating.

Reheat

Reheat individual slices in the oven at 300°F (150°C) until warmed through, or use a microwave for 30-second intervals until hot.

Store any leftover bread pudding in an airtight container in the refrigerator to maintain its moisture. It will keep well for up to three days. When ready to serve again, ensure you cool the pudding completely before placing it in the container, and do not store it with the sauce already applied if possible, as this can make the pudding overly soft.

You can assemble the bread pudding up to 24 hours in advance. Prepare the custard and pour it over the bread in the baking dish, then cover it tightly and store it in the refrigerator.

This overnight soak allows the bread to absorb more of the custard, resulting in an even creamier final product. Simply bake it straight from the refrigerator when you are ready to serve.

Serving ideas

To serve, slice the bread pudding into generous squares and place them on warm dessert plates. Drizzle the warm bourbon sauce generously over each slice, ensuring it covers the golden crust and seeps into the sides.

Serving the pudding while it is still warm is essential for the best experience, as it highlights the interplay between the spiced custard and the silky, rich glaze.

For a complete presentation, consider adding a small dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream alongside the pudding. The cold, creamy element provides a refreshing contrast to the warm, spiced dessert. Garnish with a few fresh mint leaves or a light dusting of cinnamon to add a touch of elegance to your final plate.

Frequently asked questions

Recipe card

Classic New Orleans Bread Pudding with Bourbon Sauce

Prep 20 minCook 45 minRest 10 minTotal 1 h 15 minServes 8

Ingredients

• 1 loaf French bread, torn into bite-sized pieces
• 1/2 cup raisins
• 1 batch spiced custard
• 1 batch bourbon sauce

Instructions

1. Tear the French bread into bite-sized pieces and distribute them evenly in a greased 9x13 inch baking dish. Sprinkle the raisins over the bread pieces, ensuring they are well dispersed throughout the dish to provide a sweet bite in every serving.
2. Pour the spiced custard evenly over the prepared bread, pressing down gently with a spatula to ensure all pieces are submerged and saturated.
3. Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 45 minutes until the top is golden brown and the center is set. When checked with a thermometer, the center of the custard should reach 160°F (71°C) to ensure the eggs are fully cooked.
4. While the pudding cools slightly, prepare the bourbon sauce in a saucepan over medium heat. Drizzle the warm sauce generously over the individual slices of bread pudding just before serving.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

9.5 g

Carbohydrates

58 g

Fat

16.5 g

Fiber

1.5 g

Sugar

32 g

Sodium

380 mg

Automatic estimate from the ingredient list, not laboratory-verified.