New Orleans Bread Pudding with a Decadent Bourbon Sauce

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Last Updated on January 12, 2020 by

This delicious yet simple version of a classic French Quarter holiday dessert is decadently complimented with a rich Bourbon Sauce drizzle.

Bread Pudding

New Orleans Bread Pudding is one of my all time favorite desserts; from the American variety to the Caribbean variety, I love them all! You can check out the Dominica coconut version I made here, but today… I am going to make this delicious American version.

Bread pudding is one of the most popular desserts in Louisiana, especially in New Orleans during Mardi Gras when you can get a plate of bread pudding at every French Quarter establishment. People from Louisiana take their bread pudding seriously and make no mistake, it’s always served with a Bourbon sauce. Some of you may be wondering how you make bread pudding from scratch so here, let me show you!

With the holiday season just around the corner, this dessert is a perfect French Quarter delight to add to your menu. I like to add a little twist of my own, but that doesn’t mean classic versions are lacking in any way; it’s all a mater of preference. This recipe is my take on the classic version so no crazy ingredients needed. I’ve made this bread pudding recipe simple, I hope you enjoy making this!

Before we get to today’s recipe, let’s take a look at some other holiday desserts you might want to make during this year’s holiday season



cooking -edit

Serve with the sauce.

Bread Pudding -edit

This classic New Orleans dessert is so decadent and heavenly.

This treat is absolutely perfect for tea time!

tea time -edit

I used potato bread, but you can use any sweet bread like brioche or challah. Feel free to use my medianoche bread recipe here.

pudding -edit

New Orleans Bread Pudding
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New Orleans Bread Pudding

A classic holiday dessert with French Quarter flavor!
Prep Time2 hours
Cook Time1 hour
Total Time3 hours
Course: Dessert
Cuisine: Continental
Servings: 6


  • Bread Pudding Ingredients:
  • 7 oz. stale bread left out for 1-2 days to become hard
  • 1/2 cup raisins
  • 1/2 cup bourbon
  • 6 Tablespoons melted butter
  • 2 cups milk
  • 3 eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • Bourbon Sauce Ingredients:
  • 1 cup sugar
  • 3/4 cup heavy cream
  • 2 Tablespoons bourbon whiskey
  • Soak raisins in bourbon for at least 1 hour.


  • Brush melted butter on the stale bread slices. Cut bread into cubes. Place cubes into a large shallow bowl.
  • In a small saucepan, heat milk but do not let it boil.
  • In another bowl - whisk together eggs, sugar and vanilla. Slowly add the heated milk a little at a time, whisking well after each little bit added. Be very careful to slowly temper the eggs so they do not scramble. Add raisins and stir to combine. Add this liquid to the bread and combine well. Let sit in the fridge for 1 hour.
  • Preheat oven to 350 F. Coat a cake pan or individual ramekins with non-stick spray. Make sure your pan or ramekins is/are small enough to fit into a larger pan, as the pudding is cooked in a water bath.
  • Transfer bread mix to prepared cake pan or ramekins.
  • Place pan or ramekins into a larger casserole dish and fill 3/4 up the sides with boiling water.
  • Bake for 1 hour.
  • While the pudding is baking, let's make the bourbon sauce.
  • In a saucepan, add sugar and cook on low heat until the sugar is melted and turns into a light caramel. Remove from heat. Add cream. Wait until it stops bubbling and whisk to combine. If any of the sugar caramelizes and clumps into candy, remove it. Place on the heat again and add the bourbon. Simmer 5-10 minutes, until thickened.
  • Serve with the sauce.


I used potato bread, but any sweet bread like brioche or challah can be used. Feel free to use my medianoche bread recipe here.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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