• Cooking Time:
  • Servings: 20
  • Preparation Time:


They 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
  • SAUCE:
  • 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.

Categories: Dessert  Pudding 
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