Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Creole Bread Pudding
Day-old French bread soaked in a rich custard of cream, eggs, and vanilla, baked golden, then drowned in a warm bourbon-laced whiskey sauce.
Contains common allergens
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Instructions
6 steps- 1
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and cinnamon until the sugar dissolves.
- 2
Add the torn bread chunks and raisins to the liquid mixture. Press down gently and let it soak for 30 minutes until the bread absorbs most of the custard.
- 3
Preheat your oven to 350°F (175°C). Pour the soaked bread mixture into a buttered 9x13 inch baking dish.
- 4
Bake for 45-50 minutes, or until the pudding is puffed, golden brown on top, and set in the middle.
- 5
While the pudding bakes, melt butter in a saucepan, whisk in 1/2 cup sugar and 1 egg yolk, and cook over low heat until thickened. Remove from heat and stir in the Bourbon.
- 6
Serve the warm bread pudding ladled generously with the hot Bourbon whiskey sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving225
Calories
8 g
Protein
8 g
Carbs
18 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Creole bread pudding grew out of the practical need to use up stale French bread rather than throw it away, a habit common in New Orleans's Creole kitchens where day-old baguettes were plentiful. Soaking the bread in a rich egg custard before baking turned a leftover into a dense, custardy dessert, and the bourbon sauce poured over the top became the city's signature finish.
Listahan note
This version tears the bread into rough chunks rather than slicing it, so the pieces soak up the milk-and-cream custard unevenly on purpose — some edges stay slightly firmer than the custardy center, which is the texture contrast a good bread pudding is built on.
Technique cues
- Let the torn bread sit in the milk, cream, egg, and sugar mixture for a full 15 to 20 minutes before baking, pressing it down occasionally, so even the driest pieces fully absorb the custard rather than staying chalky in the center.
- Bake at a moderate oven temperature; baking bread pudding too hot sets the custard unevenly, firming the edges long before the center cooks through.
- Check doneness with a knife inserted near the center — it should come out mostly clean with maybe a faint custard trace, since bread pudding continues to set as it cools.
- Build the bourbon sauce by reducing butter, sugar, and bourbon together until it thickens slightly, whisking it while still warm so it stays glossy rather than separating.
Kitchen flow
- Parallel prep
- While Creole Bread Pudding is in the oven, measure out any garnish or topping — like the loaf stale French bread — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Creole Bread Pudding's dough or batter (built around loaf stale French bread) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Creole Bread Pudding freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the loaf stale French bread. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Creole Bread Pudding right away — sugar and butter residue hardens fast once it cools. This one leans on the loaf stale French bread. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 loaf stale French bread, torn into 1-inch chunks
Structural base
Purpose: loaf stale French bread, torn into 1-inch chunks defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
4 cups whole milk, 1 cup heavy cream
Richness and texture
Purpose: cups whole milk, 1 cup heavy cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
4 large eggs, 1.5 cups granulated sugar
Main protein or body
Purpose: large eggs, 1.5 cups granulated sugar gives Creole Bread Pudding its main substance and carries the seasoning.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use an egg-free substitute only when binding or glazing is not the main structure.
2 tsp vanilla extract, 1 tsp cinnamon, 1/2 cup raisins
Sweetness and aroma
Purpose: tsp vanilla extract, 1 tsp cinnamon, 1/2 cup raisins adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup butter, 1/4 cup Bourbon or Whiskey
Richness and texture
Purpose: cup butter, 1/4 cup Bourbon or Whiskey rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Serve bread pudding warm rather than hot, with the bourbon sauce poured on right before serving so it doesn't fully absorb and disappear into the pudding.
- Day-old French bread works better than fresh bread, since fresh bread is too soft and turns to mush rather than holding any texture once soaked.
- Leftover bread pudding reheats well covered in a low oven, though the top loses some of its slight crust in the process.
Ingredient swaps
- Gluten-free direction
- Replace the loaf stale French bread with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too.
- Dairy-free direction
- Swap the butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one's done in around 75 minutes, plated for 8. It's a Cajun And Creole dish through and through. The ingredient list here is 5 items long.
- Egg-aware direction
- Replace the eggs with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. Clock it at close to 75 minutes to feed 8. It's a Cajun And Creole dish through and through. The ingredient list here is 5 items long.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. Start to plate, this one takes roughly 75 minutes, enough for 8 servings. It belongs squarely to the Cajun And Creole table. Just 5 ingredients get this one to the table.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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