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New Orleans Bread Pudding

 New Orleans Bread Pudding
"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
12 ServingsPrep: 35 min. Bake: 35 min.


  • 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 McCormick® Pure 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 McCormick® Pure Vanilla Extract


  • 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

2 of 2

New Orleans Bread Pudding (continued)

Directions (continued)

  • 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.