NEW ORLEANS BREAD PUDDING
New Orleans Bread Pudding
- Servings: 20
- 6-8 C stale bread / cake - crumbled
- 4 C milk
- 2 C sugar
- 8 T melted unsalted butter
- 3 eggs
- 2 T vanilla
- 1 C raisins
- 1 C coconut
- 1 C chopped nuts
- 1 T cinnamon
- 1 T nutmeg
- ½ C unsalted butter (1 stick)
- 1.5 C powdered sugar
- 2 egg yolks
- ½ C (or to taste) Bourbon (or your favorite libation) - you may also use fruit juice
Oven - 350’
Combine all ingredients - mixture should be very moist but not soupy. Pour into buttered 9 X 12 baking dish ( also makes a beautiful Bundt)
Bake 1 to 1 ¼ hours until top is golden. Serve warm with sauce.
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Stirring constantly, gradually add in bourbon / juice. Sauce will thicken as it cools.
You can have the bread pudding match the sauce for special occasions…Change the add ins to suit your fancy…change the bourbon for a fruit juice or liqueur to compliment your pudding.
Many years ago, in New Orleans, there was the Louisiana General Store and New Orleans School of Cooking. For a fair fee, you could attend a 4 hour course in the fine art of Louisiana cooking and enjoy the fruits of your labor for lunch…Specifically, in our case, Gumbo, Pralines and the best Bread Pudding I have ever put in my mouth. I will post all 3 recipes for you to enjoy.
You must use the first 6 ingredients. The rest is as changeable as your mood, taste, supply etc. … be creative…
The first ingredient is bread…but it can also be any plain (non-iced) cake or a combination of both. I have mixed French bread and gingerbread - Sourdough and cake is good - gingerbread and pound cake, cinnamon rolls and doughnuts - what’s a day or 2 days old…use it…