New Orleans bread pudding is a custardy baked dessert made from day-old French bread, milk, cream, eggs, raisins and pecans, finished with a warm, buttery whiskey sauce. This recipe makes a 9 by 13 inch pan (10 servings) and takes about 1 hour 15 minutes, with 20 minutes of active work. The center should be just set and tender, and the top golden.
Safety first: the whiskey sauce contains an egg yolk, so cook it gently, stirring constantly, until a thermometer reads 160 F (71 C). Do not let it boil. Make sure the pudding custard is baked until set as well, with no liquid egg in the center.
Ingredients
Bread pudding
- 1 loaf day-old French bread (about 12 ounces), torn into 1 inch pieces
- 3 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins
- 1/2 cup chopped pecans, optional
- 4 tablespoons unsalted butter, melted
Whiskey sauce
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1 large egg yolk
- 3 tablespoons whiskey, or to taste
- 2 tablespoons heavy cream
Method
- Heat the oven to 350 F and grease a 9 by 13 inch baking dish.
- Put the bread in a large bowl. If it is very fresh, dry it on a baking sheet in the oven for 10 minutes first.
- Whisk the milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until smooth.
- Pour the custard over the bread, add the raisins and pecans, and press gently. Let it stand 15 to 20 minutes so the bread soaks up the liquid.
- Transfer to the dish and drizzle with the melted butter.
- Bake 45 to 55 minutes. It is done when the top is golden, the center no longer jiggles, and a knife in the middle comes out mostly clean. Let it rest 10 minutes.
Make the sauce
- Melt the butter in a small saucepan over low heat. Whisk in the powdered sugar until smooth.
- Whisk in the egg yolk and cook 3 to 4 minutes, stirring constantly, until slightly thickened and 160 F (71 C). Do not boil.
- Off the heat, stir in the whiskey and cream. Serve warm over the pudding.
Variations and Substitutions
- Bread: French bread or a plain baguette holds its shape best. Soft sandwich bread turns dense, and brioche gives a richer, sweeter result.
- No alcohol: replace the whiskey with 1 teaspoon vanilla and an extra tablespoon of cream.
- Fruit: dried cranberries, chopped dates or chocolate chips work instead of raisins.
- Pecans: toast them a few minutes in a dry skillet, or top the pudding with honey roasted pecans.
- Other sauces: a praline-style pecan sauce and whipped cream is another common way to serve it, as shown below.
If you like creamy, spoonable desserts, you may also enjoy this comforting rice pudding.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Soggy, wet center | Underbaked, or bread too fresh and not dried | Bake 10 more minutes; dry fresh bread in the oven first |
| Dry, tough pudding | Overbaked, or too little custard | Pull when the center is just set; do not skip the soak |
| Top browning too fast | Oven runs hot | Cover loosely with foil for the last 15 minutes |
| Sauce looks curdled | Heat too high, so the yolk scrambled | Cook on low; whisk in a spoonful of cream, or strain |
| Sauce grainy | Powdered sugar not fully dissolved | Whisk longer over low heat before adding the yolk |
Make Ahead, Storage and Reheating
Assemble the soaked pudding the night before, cover and refrigerate, then bake straight from the fridge, adding 5 to 10 minutes. Refrigerate leftover pudding, covered, for up to 4 days. Reheat portions in the microwave for 30 to 45 seconds, or warm the whole dish, covered, at 325 F for 15 to 20 minutes. Keep the sauce separately in the refrigerator for up to 3 days and rewarm it gently over low heat, whisking until smooth. The baked pudding freezes, tightly wrapped, for up to 2 months.
FAQ
What is the best bread for bread pudding?
Day-old French bread or a baguette. It is sturdy enough to absorb custard without collapsing.
How do you know when bread pudding is done?
The top is golden, the center is set and does not jiggle, and a knife inserted in the middle comes out mostly clean.
Can you make bread pudding without alcohol?
Yes. Use vanilla and extra cream in the sauce, or serve the pudding with a plain vanilla or caramel sauce.
Can you freeze bread pudding?
Yes, for up to 2 months when tightly wrapped. Thaw overnight in the refrigerator and reheat covered in a 325 F oven.