Authentic Creole Bread Pudding with Bourbon Butter Sauce
Transport your kitchen straight to the French Quarter with this authentic Creole Bread Pudding. Unlike soggy diners’ desserts, this recipe delivers a sophisticated balance of textures: a golden, crispy, caramelized top layer that gives way to a decadent, custardy center. It is the ultimate New Orleans comfort food.
The secret “twist” that sets this version apart is the richness of the custard base. We combine heavy cream and whole milk with melted butter right in the soak, ensuring every cube of French bread transforms into a buttery, melt-in-your-mouth bite. Finished with a pour of warm sauce, it is a dessert that demands a second helping.
Secrets to the Perfect Creole Bread Pudding
Why It Works
This dish works because of the rustic texture of the French bread. The bread acts as a sponge for the spiced custard, absorbing the vanilla, cinnamon, and nutmeg without disintegrating into mush. As seen in the photos, the result is distinct, visible layers of bread suspended in a rich egg custard.
The pouring sauce is the final, crucial element. It adds a glossy sheen and an extra layer of sweet heat (if using bourbon) or buttery vanilla sweetness that penetrates the porous crust, keeping the dessert moist even after baking.
Chef’s Tips
- Stale Bread is Best: Do not use fresh bread! Leave your cubed French bread out on the counter overnight. Stale bread is drier and thirstier, allowing it to soak up more of the rich custard without becoming gummy.
- The Soak Time: Patience is a key ingredient. Let the bread soak in the milk mixture for at least 30 minutes before baking. Press the bread down occasionally to ensure the top pieces get their share of the liquid.
- Don’t Overbake: The pudding is done when it is puffed and golden, but the center should still jiggle slightly like gelatin. It will firm up as it cools. Overbaking leads to a dry texture.
Serve this warm with a generous pour of sauce and maybe a side of our chicory coffee for the full NOLA experience.
Storage
Store leftover bread pudding in the refrigerator, covered tightly, for up to 4 days. The custard keeps the bread moist. Reheat individual slices in the microwave for 30 seconds. The sauce should be stored separately and reheated gently before pouring.
Substitutions
Bread: Brioche or Challah can be used for an even richer pudding, though French bread is traditional for its structure. Dairy: You can use half-and-half instead of the milk/cream mixture if that is what you have on hand. Fruit: Swap raisins for dried cranberries, chopped pecans, or even chocolate chips for a modern twist.
Ingredients
6 cups, day-old and cubed (about 1 large loaf)
2 cups
1 cup
1 cup
4, beaten
1 tablespoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 cup (optional, soak in warm water or bourbon to plump)
1/4 cup, melted
1/2 cup butter, 1 cup sugar, 1 egg, 1/4 cup bourbon/whiskey (for serving sauce)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Cube the day-old French bread into 1-inch pieces. Place them in a large greased baking dish (9x13 inch). Sprinkle raisins over the bread if using.
In a large mixing bowl, whisk together the eggs, granulated sugar, whole milk, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spatula to ensure all pieces are submerged. Let stand for 30-45 minutes to allow absorption.
While soaking, preheat your oven to 350°F (175°C).
Bake for 45-55 minutes, or until the top is golden brown and puffy, and a knife inserted into the center comes out clean.
While the pudding bakes, melt 1/2 cup butter in a saucepan. Whisk in 1 cup sugar and 1 egg (tempered). Cook over low heat, stirring constantly until thickened. Remove from heat and stir in bourbon or extra vanilla.
Let the pudding cool for 15 minutes. Serve warm, drizzled generously with the sauce.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Authentic Creole Bread Pudding with Bourbon Butter Sauce
Transport your kitchen straight to the French Quarter with this authentic Creole Bread Pudding. Unlike soggy diners’ desserts, this recipe delivers a soph
Ingredients
Instructions
Cube the day-old French bread into 1-inch pieces. Place them in a large greased baking dish (9x13 inch). Sprinkle raisins over the bread if using.
In a large mixing bowl, whisk together the eggs, granulated sugar, whole milk, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
Pour the custard mixture evenly over the bread cubes. Gently press the bread down with a spatula to ensure all pieces are submerged. Let stand for 30-45 minutes to allow absorption.
While soaking, preheat your oven to 350°F (175°C).
Bake for 45-55 minutes, or until the top is golden brown and puffy, and a knife inserted into the center comes out clean.
While the pudding bakes, melt 1/2 cup butter in a saucepan. Whisk in 1 cup sugar and 1 egg (tempered). Cook over low heat, stirring constantly until thickened. Remove from heat and stir in bourbon or extra vanilla.
Let the pudding cool for 15 minutes. Serve warm, drizzled generously with the sauce.
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Tools You'll Need
- 9x13 Baking Dish
- Large Mixing Bowl
- Whisk
- Saucepan (for the sauce)
- Ladle
Recipe Tags
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At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
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