New Orleans Bread Pudding

I shared this recipe once before on my old blog. It’s been awhile though and I have quite a few new readers here so I thought I’d share it again.

We were given this recipe by a server at the Gumbo Shop in New Orleans when we were there back in 1998. It’s your basic recipe but oh, so good. I did alter the sauce recipe.

New Orleans Bread Pudding

neworleansbreadpuddingIngredients

Bread Pudding:

  • 1/2 stick butter
  • 2 c. milk
  • 1 qt. cubed day-old french bread
  • 1/2 c.  pineapple chunks(optional)
  • 1/2 c. raisins
  • 1/4 tsp. salt
  • 1/2 c. sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla
  • 2 eggs, beaten

Sauce:

  • 1/2 stick butter, softened
  • 2 c. powdered sugar
  • 1/4 c. milk
  • 1 tsp. vanilla extract*

Directions

Preheat oven to 350 degrees.

Combine milk and butter in a saucepan and heat until butter is melted.

In a large mixing bowl combine bread, pineapple and raisins.

Add milk and butter.

Mix and let stand several minutes to let bread absorb liquid.

Combine sugar, salt and spices.

Add beaten eggs and vanilla and mix well.

Pour over bread-milk mixture and stir until well mixed.

Pour into well-greased 1 1/2 quart baking dish or cast iron skillet.

Bake at 350 degrees for 40 minutes.**

While bread pudding is baking, cream butter and powdered sugar together.

Slowly add milk and vanilla until sauce forms.

Serve warm with sauce.

*Original recipe calls for 1/4 c. bourbon

**If using a cast iron skillet, reduce cooking time.

New Orleans Bread Pudding
 
Ingredients
  • Bread Pudding:
  • •1/2 stick butter
  • •2 c. milk
  • •1 qt. cubed day-old french bread
  • •1/2 c. pineapple chunks(optional)
  • •1/2 c. raisins
  • •1/4 tsp. salt
  • •1/2 c. sugar
  • •1/2 tsp. cinnamon
  • •1/2 tsp. nutmeg
  • •1 tsp. vanilla
  • •2 eggs, beaten
  • Sauce:
  • •1/2 stick butter, softened
  • •2 c. powdered sugar
  • •1/4 c. milk
  • •1 tsp. vanilla extract*
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine milk and butter in a saucepan and heat until butter is melted.
  3. In a large mixing bowl combine bread, pineapple and raisins.
  4. Add milk and butter.
  5. Mix and let stand several minutes to let bread absorb liquid.
  6. Combine sugar, salt and spices.
  7. Add beaten eggs and vanilla and mix well.
  8. Pour over bread-milk mixture and stir until well mixed.
  9. Pour into well-greased 1½ quart baking dish or cast iron skillet.
  10. Bake at 350 degrees for 40 minutes.**
  11. While bread pudding is baking, cream butter and powdered sugar together.
  12. Slowly add milk and vanilla until sauce forms.
  13. Serve warm with sauce.
  14. *Original recipe calls for ¼ c. bourbon
  15. **If using a cast iron skillet, reduce cooking time.

This post is linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
WFMW at We Are THAT Family


 

Janet is a mom to two daughters and is married to her best friend. Her belief that we are blessed so that we may bless others fuels her writing at frugalandfocused.com where she shares her thoughts on faith, family, and frugal living. She strives to make the most of what she's given in life and hopes to inspire others to do the same.