- Cooking Time:
- Servings: 20
- Preparation Time:
BackstoryThey say 16 - 20 servings - I say 9-10, but we really like it.
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…
- 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.
- The 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.