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New Orleans Bread Pudding Recipe

New Orleans Bread Pudding Recipe

"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." —Linda Wiese, Payette, Idaho
TOTAL TIME: Prep: 35 min. Bake: 35 min. YIELD:12 servings


  • 1/2 cup raisins
  • 1/4 cup brandy or unsweetened apple juice
  • 1/2 cup butter, melted, divided
  • 1 tablespoon sugar
  • 4 eggs, lightly beaten
  • 2 cups half-and-half cream
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground nutmeg
  • 10 slices day-old French bread (1 inch thick), cubed
  • SAUCE:
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 1 cup cold water
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract


  • 1. In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside.
  • 2. In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened.
  • 3. Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
  • 4. For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding. Yield: 12 servings.

Nutritional Facts

1 piece: 350 calories, 15g fat (9g saturated fat), 113mg cholesterol, 341mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 5g protein.

Reviews for New Orleans Bread Pudding

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LadyNouvelleCuisine User ID: 1063907 162618
Reviewed Jan. 1, 2014

"My family can't seem to get enough of this dessert! It's so simple to make and still tastes good even when reheated. This recipe is a must try!"

JennTats User ID: 7007311 105226
Reviewed Dec. 30, 2012

"This is the first time I ever tasted/made bread pudding. I'm not sure if its normal for the texture to be so silky. But the taste was good so I will try making bread pudding again. Thank you for the experience!"

PTuttle User ID: 3628184 176116
Reviewed Feb. 22, 2012

"I made this for a Mardi Gras dinner last night and it was even better than I expected. I let it sit for about 45 minutes while we ate dinner and I made the sauce. It was beautifully browned on top, soft in the middle, and just the right temperature to eat with the nice hot sauce on top. My adult son, who normally doesn't like raisins, went back for another piece. He said the raisins tasted like brandy instead of raisins so he didn't mind them. If you don't want to make the sauce this has enough flavor that a sprinkle of powdered sugar would probably be just fine. I would give this 6 stars if I could."

julienculpeper User ID: 6539243 173004
Reviewed Feb. 20, 2012

"Very yummy! I didn't have brandy or nutmeg so I substituted Jameson whiskey and cinnamon and served with vanilla icecream. It was delicious!"

lin143 User ID: 1697137 101263
Reviewed Feb. 26, 2010

"This is VERY similar to a Cuban bread Pudding that I made at a cooking class. I would highly recommend it. I do have a little suggestion that we did in class that made the recipe that much better; after you cover the baking dish with butter, sprinkle in some brown sugar and melt it for a few minutes in the oven. When the pudding is done, flip the pieces over as you cut and plate them. This will give a great glaze over the pudding."

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