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New Orleans Bread Pudding Recipe

New Orleans Bread Pudding Recipe photo by Taste of Home

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"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."

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New Orleans Bread Pudding Recipe

Prep: 35 min. Bake: 35 min.

Yield: 12 Servings

35 35 70

Ingredients

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

Directions

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.
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.
Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
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 with 4 teaspoons sauce equals 350 calories, 15 g fat (9 g saturated fat), 113 mg cholesterol, 341 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as New Orleans Bread Pudding in Country Woman June/July 2008, p24

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Reviews for New Orleans Bread Pudding

New Orleans Bread Pudding

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Reviewed on Dec. 30, 2012 by JennTats

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!

Reviewed on Feb. 22, 2012 by PTuttle

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.

Reviewed on Feb. 20, 2012 by julienculpeper

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

Reviewed on Feb. 26, 2010 by lin143

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.