Delectable Creole Bread Pudding for a Festive Treat

Welcome, my dear readers, to a tantalizing culinary journey that will take us to the heart of New Orleans. In this recipe article, we will explore the magic of Creole Bread Pudding, an iconic dessert with an irresistible charm that has captivated food lovers around the world.

As a master baker, I have spent years perfecting this recipe and infusing it with my personal touch to make it even more delightful than ever before. And today, I am proud to share with you all of the secrets that make this Creole Bread Pudding so special.

You’ll find that this dish is the perfect balance between texture and flavor. It’s soft and creamy, with a hint of sweetness that’s perfectly complemented by spices like nutmeg and cinnamon. The crispy crust on top adds a delicious contrast that will make you crave for more.

The Creole Bread Pudding is not just any dessert; it’s a reflection of the cultural heritage and traditions of New Orleans. Few other dishes embody the soulful spirit of this city quite like this pudding does. From its humble origins as a way to use up day-old French bread to its evolution into an indulgent dessert served in some of the finest restaurants in town, Creole Bread Pudding has become synonymous with New Orleans cuisine.

So join me on this journey as we explore the magic of Creole Bread Pudding – from its rich history to its timeless appeal – and discover why it’s become one of the most beloved desserts in the world.

Why You’ll Love This Recipe

Creole Bread Pudding
Creole Bread Pudding

There are only a handful of dishes that are capable of transporting you through time and space to a different place altogether, and Creole Bread Pudding is one of them. This dessert will have you feeling like you’re right in the heart of New Orleans – the birthplace of jazz and soul food.

The mere aroma of baking bread pudding can take you to a small bakery in French Quarter, where the smell of fresh, warm bread drifts on a cool breeze. The taste of this dish is even better than the smell. Imagine cutting into a perfectly caramelized crust that gives way to custardy interiors with sweet raisins, crunchy pecan pieces, and hints of nutmeg and vanilla extract.

Aside from its captivating flavors, the recipe is incredibly versatile. Do you have stale bread lying around? Perfect! That’s exactly what you need for bread pudding. You’ll be giving it new life with this dessert recipe! Not only that, but this dish works equally well as a breakfast treat as it does being served at the end of a grand feast.

This Creole Bread Pudding recipe offers an irresistible blend of warm spices, creamy milk, raisins soaked in bourbon whiskey, all baked together into one sumptuous dessert. And don’t forget about the whiskey sauce; it’s the literal icing on the cake that will tie everything together. Trust me when I say that once you’ve had some Creole Bread Pudding with whiskey sauce, there’s no turning back.

In summary, this Creole Bread Pudding recipe is perfect for those who crave classic flavors done right. Whether you’re making it for yourself or for guests, everyone will be dreaming about your dessert long after it has been devoured. With its comforting taste and ability to transport your senses to the bustling street corners of New Orleans – one bite is all it takes to fall in love with this tempting bread pudding recipe!

Ingredient List

 A warm slice of Creole Bread Pudding, straight from the oven.
A warm slice of Creole Bread Pudding, straight from the oven.

Let’s Gather the Ingredients

Before we venture into making this delicious Creole Bread Pudding, let’s ensure we have all of the right ingredients at hand. You’ll need:

  • 10 cups of stale Creole bread, sliced into 1-inch thick pieces
  • 4 cups of milk
  • 2 cups of whipping cream
  • 1 cup of granulated sugar
  • 5 large eggs, lightly beaten
  • 1 tablespoon of pure vanilla extract
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of grated nutmeg
  • Raisins and/or pecan pieces (optional)

For the Whiskey Sauce, you will need:

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup cornstarch
  • 3 cups cold water
  • 1 and ¾ cups granulated sugar
  • 3 to 4 tablespoons bourbon whiskey

Note: You may also use French bread instead of Creole bread if needed.

The Recipe How-To

 You'll want to dive right into this sweet, cinnamon-y goodness.
You’ll want to dive right into this sweet, cinnamon-y goodness.

Now it’s time to get down to the nitty-gritty and start baking. Assemble your ingredients and let’s get started with this creole bread pudding recipe that promises to be nothing short of spectacular.


  • 1 loaf of stale Creole bread, cut into 1-inch-thick slices
  • 4 cups milk
  • 5 large eggs
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated nutmeg
  • 1 cup raisins
  • 1 cup pecan pieces, toasted
  • Butter (for greasing)
  • Whiskey sauce:
    • ¾ cup cold water
    • 3 tablespoons cornstarch
    • 1½ cups granulated sugar
    • 6 tablespoons unsalted butter
    • ¾ cup bourbon whiskey


  1. Preheat the oven to 350°F /180°C.

  2. In a large bowl, mix together the milk, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well blended.

  3. Add the loaf of bread slices to the mixture and let sit for about 10 minutes until all the liquid is absorbed.

  4. Stir in raisins and pecan pieces.

  5. Grease a 9 x 13 inch baking dish with butter.

  6. Layer the soaked bread into the prepared baking dish.

  7. Bake in the preheated oven for about 40 to 45 minutes, or until set.

  8. Meanwhile, make whiskey sauce:

a. In a small bowl, whisk cold water and cornstarch together.

b. In a medium saucepan over medium heat, melt butter.

c. Gradually add sugar and dissolve completely, stirring constantly.

d. Add cornstarch mixture gradually while stirring.

e. Simmer until thickened.

f. Add whiskey gradually while stirring constantly.

  1. Pour hot whiskey sauce over bread pudding immediately after it’s taken out from the oven.

  2. Serve warm with whipped cream or vanilla ice cream on top and extra whiskey sauce on the side.


  • Soaking intervals: Allow the

Substitutions and Variations

 Perfect for a cozy night in, this bread pudding is the ultimate comfort food.
Perfect for a cozy night in, this bread pudding is the ultimate comfort food.

Now, let’s talk about making this Creole Bread Pudding recipe your own by exploring some substitutions and variations.

First off, you can switch up the bread to create a unique twist on this classic recipe. Instead of using French bread, you could try using Commander’s Palace bread or Brennan’s bread to give it that New Orleans touch. You can even use day-old croissants or chocolate bread for a sweeter variation.

For those who prefer a less sweet dessert, consider reducing the amount of sugar in the recipe. If you want to make it more decadent, add some chocolate chips or chunks to the batter. Trust me, nothing beats a warm and gooey chocolate bread pudding.

Another variation is playing around with the spices. A touch of ginger or cardamom will give your pudding a bold new flavor profile, while a pinch of allspice will lend it more depth.

You could also add some fruit to the mix for extra texture and flavor. Dried cranberries, currants, or apricots can be used instead of raisins or pecans – or added in addition to them if you really want to go all out.

For the sauce, you could use whiskey instead of bourbon for a smokier flavor. Alternatively, whip up a meringue topping and brulee it with brown sugar and cinnamon until it’s golden brown.

There are so many ways to make this Creole Bread Pudding recipe your own – don’t be afraid to experiment!

Serving and Pairing

 Who needs a fancy dessert when you can have a delicious slice of Creole Bread Pudding?
Who needs a fancy dessert when you can have a delicious slice of Creole Bread Pudding?

Now that your creole bread pudding is out of the oven and ready to be devoured, you may be wondering what to pair it with. Let me tell you, this bread pudding is a star on its own, but there are a few things that can complement its warm, sweet flavors.

Firstly, a classic topping for bread pudding is a drizzle of whiskey sauce. This sweet and boozy sauce is the perfect partner in crime for the rich texture of the bread pudding. You can follow our recipe for whiskey sauce or purchase it ready-made.

If you prefer a lighter pairing, fresh berries or fruit compote will do the trick. The fresh and tangy taste of berries will balance out the sweetness of the creole bread pudding.

Feeling adventurous? Serve your bread pudding with a scoop of vanilla ice cream or whipped cream. The coldness and creaminess of these two desserts will provide a nice contrast to the warm and sticky texture of the pudding.

When it comes to drinks, coffee or tea are always great options. Pairing them with bread pudding will enhance the cozy and homey feeling that this dessert brings.

One thing to note: this recipe yields a lot of servings (approximately 12), so you’ll most likely have leftovers. No need to worry though! Creole bread pudding stores well in the fridge for up to three days. Just pop it in the microwave for a minute or two before enjoying again.

Now that you know all about serving and pairing your creole bread pudding, go ahead and indulge yourself in this delicious dessert!

Make-Ahead, Storing and Reheating

 This classic dessert gets a spicy Cajun twist!
This classic dessert gets a spicy Cajun twist!

Listen up, fellow bakers, because this section is essential for ensuring that your Creole bread pudding remains delectable even days after you first prepared it. As it turns out, bread pudding is one dessert that benefits from a bit of time in the fridge.

After allowing the pudding to sit on the counter for around 30 minutes following baking, store it tightly covered in the refrigerator for up to three days. Trust me; this waiting period will deepen the flavors and create a luscious texture.

When you’re ready to enjoy this dessert, warm slices in the oven or microwave. Doing so will revive any staleness that may have occurred while refrigerated. To heat up individual servings quickly in the microwave, add a few splashes of cold water and drizzle with some whiskey sauce for added flavor.

If you plan on making this recipe ahead of time, be sure to let the loaf cool completely before wrapping it airtight in plastic wrap and storing it in the fridge or freezer. When kept frozen, this dessert can last up to two months—perfect for those times when you need something sweet on short notice.

Remember that reheating bread pudding repeatedly may cause it to become dry and lose its signature texture. So be sure not to over-toast or over-microwave your slices when warming them up.

In conclusion, storing and reheating Creole bread pudding is easy-peasy as long as you follow these simple instructions. Put them into practice, and you will always have an irresistible treat within arm’s reach!

Tips for Perfect Results

 Don't skimp on the vanilla sauce - it's the perfect companion to this rich and flavorful bread pudding.
Don’t skimp on the vanilla sauce – it’s the perfect companion to this rich and flavorful bread pudding.

Baking the perfect creole bread pudding is no easy feat. It requires precision, a keen eye, and a little bit of magic. But worry not, my fellow baker, I am here to share with you a few tips and tricks to ensure that your creole bread pudding comes out perfectly every time.

First things first, let’s talk about the bread. The key to a great bread pudding is to use stale bread. Yes, you heard that right! If your bread is too fresh, it will turn into a soggy mess when combined with the other ingredients. Cut the bread into 1 inch square pieces and let it dry out overnight on a baking sheet before using it in the recipe.

Secondly, don’t be afraid to experiment with different types of bread. French bread is the most commonly used bread for creole bread pudding, but feel free to try other types such as commander’s palace or brennans bread for a unique flavor profile.

When it comes to the custard mixture, using cold milk and eggs straight from the fridge will prevent it from curdling when baked. Combine the milk, eggs, sugar, cinnamon and nutmeg well in a large bowl before adding in the dried out bread pieces.

To add some extra flair to your creole bread pudding, try adding in some pecan pieces or raisins for added texture and sweetness.

When baking in the oven, be sure to cover the dish with foil for the first half of baking time to prevent it from burning on top. Then remove the foil and bake until the top gets golden brown and crispy.

Lastly, serve your creole bread pudding warm with a drizzle of bourbon sauce on top for an extra kick of flavor. Don’t forget to garnish with some meringue swirls or chocolate shavings to make it even more decadent.

With these tips in mind, you are now ready to tackle any creole bread pudding recipe with confidence and finesse. Happy baking!


Before we end this article, I’d like to address some frequently asked questions or FAQs about the Creole Bread Pudding Recipe. These FAQs will help you achieve perfect results every time you make this pudding recipe. So, read on to solve any doubts that you might have regarding ingredients, storing, or reheating the pudding.

Is bread pudding famous in New Orleans?

Bread pudding is a beloved dessert in Louisiana, particularly in the vibrant city of New Orleans, although it’s not uncommon elsewhere in the country.

How does Martha Stewart make bread pudding?

To prepare a delectable dessert, you’ll need some softened unsalted butter for greasing the baking dish. Additionally, you’ll require 12 ounces of either brioche or challah which should be cut into 1-inch cubes. As for the wet ingredients, you’ll need 2 cups of milk and 3 cups of heavy cream. For the base of this dessert, use 4 large eggs plus 1 large egg yolk, and add in 1 cup of sugar, 1/2 teaspoon of salt, and 1 tablespoon of pure vanilla extract to enhance the flavor.

Why is my bread pudding soggy in the middle?

Are you having trouble with your bread pudding turning out mushy? This issue can sometimes occur if the bread pudding has not been baked fully or if the bread used was not stale enough. It’s important to ensure your bread pudding is baked thoroughly until it is no longer wet and soggy. Additionally, make sure you toast your bread well before adding it to the mixture in order to prevent excess moisture.

What culture is bread pudding from?

According to food historians, the roots of bread pudding can be traced back to Europe during the 11th and 12th centuries. Bread pudding became popular in England during the 13th century, where almost every household had a pudding basin to collect leftover stale bread.

Bottom Line

And there you have it, folks, the best Creole Bread Pudding recipe you’ll ever come across! I hope this recipe and all the information I’ve shared with you will make a real difference in your baking journey.

Whether you’re an experienced baker or new to the game, there’s no doubt that this Creole Bread Pudding recipe is worth trying. It’s perfect for any occasion, whether you’re hosting a dinner party or just want to treat yourself to a delicious dessert.

And don’t forget about the whiskey sauce! This sauce takes the pudding to a whole new level, adding an irresistible kick of flavor that will leave your taste buds dancing.

So what are you waiting for? Gather your ingredients and get started on making this delectable Creole Bread Pudding. You won’t regret it!

Creole Bread Pudding

Creole Bread Pudding Recipe

Recipe is from the historic Brennan's Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commander's Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.
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Course: Dessert
Cuisine: Louisiana Creole
Keyword: < 60 Mins, Dessert, Easy, Nuts, Weeknight
Prep Time: 30 minutes
Cook Time: 30 minutes
Calories: 1142.4kcal


  • 3 cups brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 5 eggs, lightly beaten
  • 4 cups milk
  • 2 cups whipping cream
  • 5 teaspoons vanilla extract
  • 14 bread, slices 1 inch thick
  • 1 cup raisins
  • 1 1/2 cups pecan pieces

Whiskey Sauce

  • 2 cups whipping cream
  • 9 tablespoons granulated sugar
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 egg yolks
  • 1/4 cup whiskey


  • Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
  • To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.

Your Own Notes


Serving: 284g | Calories: 1142.4kcal | Carbohydrates: 123.9g | Protein: 13.5g | Fat: 67.3g | Saturated Fat: 32.8g | Cholesterol: 337.9mg | Sodium: 177mg | Fiber: 3g | Sugar: 106.4g

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