Warm, Southern Comfort in Every Bite This classic New Orleans-style bread pudding is rich, creamy, and infused with warm cinnamon, nutmeg, and vanilla. Made with heavy cream and baked to perfection, it’s topped with a decadent buttery bourbon sauce that soaks into every bite. Whether served warm for dessert or as an indulgent brunch treat, this bread pudding is pure Southern comfort at its finest.

A Taste of New Orleans: My Inspiration

I’ll never forget the best bread pudding I’ve ever had. It was on the outskirts of New Orleans, a trip my son, daughter, and I took after visiting Baylor University in Texas. We’d feasted on delicious Cajun dishes, and though I was completely full, I couldn’t resist ordering the bread pudding with bourbon sauce to go.

As my son drove us down Louisiana roads, I opened that little to-go box in the car. One bite, and I was transported. It was warm, sticky, buttery, and infused with the smoky-sweet hint of bourbon. That bread pudding left an impression on me that I’ll carry forever. It’s the kind of dessert you savor, the kind that turns into a memory.

This recipe is my way of bringing that Louisiana magic into my kitchen—and yours. It’s a nod to the sticky, rich, and utterly indulgent bread pudding New Orleans is famous for, with a silky bourbon sauce that’s perfect for drizzling over every bite.

Why You’ll Love This Recipe

Rich and comforting: Soft, custardy bread pudding with warm spices and a hint of bourbon—pure Southern decadence.
Perfect for any season: It’s cozy on a chilly winter night, yet just as delightful served cold in the summer.
Customizable: Pair it with whipped cream, a scoop of ice cream, or enjoy it plain.
A taste of tradition: With its roots in New Orleans, this bread pudding celebrates the flavors and culture of the South.

This dessert is perfect for:

Valentine’s Day. Add a few chocolate chips to the batter and drizzle with a little extra bourbon sauce and of course, vanilla ice cream with chocolate and bourbon sauce!

Christmas dinners or holiday gatherings
Special occasions like anniversaries or birthdays
A treat for cold, wintery nights when you need something warm and satisfying
Summer celebrations when served chilled with ice cream

A Little History of Bread Pudding

Bread pudding has humble beginnings as a way to use up stale bread. Over time, it evolved into a beloved Southern dessert, especially in Louisiana, where the addition of bourbon sauce adds a distinctly New Orleans flair. The pairing of custard-soaked bread with a rich, boozy sauce is a tribute to the region’s knack for turning simple ingredients into something extraordinary.

What you’ll need to make this luscious bread with bourbon sauce. (Be sure to see the full printable recipe below this post.)

Bread: Thick, sturdy bread like French bread, challah, or brioche works best. I used Nature’s Own Perfectly Crafted Thick Sliced White Bread and it worked perfectly! Leftover angel biscuits? They’re fantastic for fluffing up the pudding.
Milk and cream: Essential for creating that silky custard base.
Eggs: To hold it all together and add richness.
Sugar and spices: Cinnamon and a touch of nutmeg for warmth.
Butter and vanilla: For that unmistakable Southern flavor.
Bourbon: The star of the sauce, adding depth and a hint of smokiness.

How to make bread pudding with bourbon sauce

Prep and Soak:

Preheat your oven to 350°F. Grease a square 8×8 baking dish.
Cut the bread in cubes trimming the edges.
Place the cubed bread in a large bowl. Add the raisins.
In a separate bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg and ¼ cup melted butter.
Pour the milk mixture over the bread cubes and gently toss to coat. Let soak for 10-15 minutes, stirring occasionally to ensure even absorption.

2. Assemble and Bake:

Transfer the soaked bread mixture to the prepared baking dish. Drizzle the remaining 2 tablespoons melted butter over the top.

Bake for 50 to 60 minutes, or until the top is golden brown and the center is set. Note: I sprinkle a little cinnamon and sugar over the bread pudding when it comes out of the oven. Mix together 1 tablespoon of granulated white sugar and ½ teaspoon of cinnamon.

3. Make the Bourbon Sauce:

In a saucepan over medium heat, melt the butter. Stir in the sugar and cream, and bring to a gentle boil. Cook for 2–3 minutes, stirring constantly.
Remove from heat and stir in the bourbon and vanilla.

4. Serve

Drizzle the warm bourbon sauce over the bread pudding. Serve with whipped cream, ice cream, or enjoy on its own.

Tips for Making the Best Bread Pudding with Bourbon Sauce

Choose the Right Bread: Use sturdy, thick-sliced bread like Nature’s Own Thick-Sliced Crafted White Bread. It’s easy to find at most grocery stores, and its texture is perfect for absorbing the custard without turning soggy. If you prefer a more traditional approach, day-old French bread or brioche are excellent choices. For extra flavor, consider using leftover angel biscuits or challah.
Go Full-Fat: Use whole milk and heavy cream to ensure a rich, custardy texture. Avoid 2% or low-fat milk—this recipe needs the fat content to achieve the luxurious consistency. Heavy cream is a game-changer compared to evaporated milk. It adds a silky richness that makes all the difference in the final result.
Golden Raisins Are Key: Golden raisins are softer and have a lighter, sweeter flavor than regular raisins, making them a perfect addition to bread pudding. No soaking is needed—they’ll plump up beautifully during baking.
Bake to Perfection: Bread pudding is ready when it puffs up and the top is golden brown. This typically takes about 1 hour, but oven times can vary. Use a knife to check the center—it should come out clean.
Finishing Touches: Combine 1 tablespoon of granulated sugar with ½ teaspoon of ground cinnamon and sprinkle this mixture over the pudding when it comes out of the oven for a touch of sweetness and spice.

Variations for Bread Pudding

Bourbon-Free Option: Omit the bourbon and add an extra teaspoon of vanilla to the butter sauce for a family-friendly version.
Rum Sauce: Substitute the bourbon with dark rum for a Caribbean-inspired flavor. A buttered rum sauce pairs beautifully with the warm, spiced bread pudding.
Chocolate Lover’s Twist: Sprinkle semi-sweet or dark chocolate chips into the bread pudding mixture before baking. For Valentine’s Day, this chocolate variation feels extra festive and indulgent.
Bananas Foster Bread Pudding: Add sliced bananas to the bread mixture before baking for a nod to New Orleans’ famous dessert. For an extra touch, sauté bananas in a bit of butter, brown sugar, and bourbon sauce. Pour the warm, caramelized bananas over the bread pudding before serving and garnish with whipped cream or ice cream.
Pecan Perfection: Add toasted pecans to the custard or sprinkle them on top before baking for a nutty crunch that complements the sweetness.

Tips for the Bourbon Sauce

If you want a thicker sauce, simmer it slightly longer to let it reduce.
For extra flavor, add a pinch of cinnamon or nutmeg to the sauce as it cooks.
Use high-quality bourbon or rum—it doesn’t have to be expensive, but a decent bottle will enhance the flavor.

Serving Suggestions

Serve your bread pudding with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of decadence.
This dessert is perfect for holiday gatherings, date nights, or any occasion where you want a warm, comforting treat.

This bread pudding is more than just a dessert—it’s a celebration of Southern hospitality, tradition, and unforgettable flavors. Whether it’s for a cozy family night or a festive gathering, this recipe will transport you straight to the heart of New Orleans.

Let me know how it turns out—and if it brings back those same warm memories it did for me. Enjoy!

Thank you for stopping by. I’ll be back soon with more delicious Southern recipes!

More Southern Comfort recipes that you will love!

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Mama’s Southern Banana Pudding

Easy Peach Cobbler

Southern Old-Fashioned Blackberry Cobbler

Pineapple Cherry Crunch with Salted-Caramel Pecans

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