New Orleans Style Bread Pudding is my kind of bread pudding. This bread pudding does not have large pieces of bread hanging out. This is creamier than other bread puddings, but not too egg-y.
It can be made with any kind of leftover bread that you have laying around. One day I would like to try this with stale cinnamon rolls. But, that would mean there were leftovers………..
I prefer making this with some dried out quick yeast rolls. I’m able to crumble them pretty quickly and these rolls absorb the liquid pretty easily. As you are mixing up this bread pudding, the consistency will look like really wet oatmeal. No worries, this will bake up and set just fine. If it needs a little extra baking time, that’s OK too. It just means crispier edges, which in my opinion is the best part.
If you think it had too much liquid, you can always add any other bread you have. I have raided the freezer before and added hot dog buns. I have successfully added plain white bread, Texas toast – not the garlic kind from the freezer! I suppose you could even add stale donuts.
Raisins can be added too. Sometimes I do, sometimes I don’t. Depends on my mood. This time, I wasn’t in the mood.
The bourbon taste in bourbon sauce can be overwhelming sometimes, especially for non-drinkers. I would recommend just a caramel sauce for those folks. Store bought would work just fine.
Bourbon and caramel sauce can turn out grainy if not cooked perfectly, another reason pre-made caramel sauce is acceptable, especially for new cooks. This bread pudding tastes great even without sauce. Whipped cream or a touch of ice cream are also great toppers.
To make the crust crispier, I place the butter, un-melted, into my baking dish and put it into the oven while it is preheating. This heats up the pan and melts the butter prior to adding the wet pudding mix. I also do this with my cast iron skillet when I make cornbread for a crispy bottom crust.
For those of you who like more of a custard type bread pudding, you need to know the neighborhood critique. One of my neighbors who grew up in the New Orleans area thinks that this could be “fluffier”. It was a little dense for his expectations.
Recipe adapted from What’s Cooking AmericaPrint
New Orleans Bread Pudding
New Orleans Style Bread pudding is creamy and delightful. No big chunks of bread hanging out in this one.
- Prep Time: 2 hours 15 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 15 minutes
- Yield: 12 Servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- 8 to 12 cups stale bread, torn into pieces, I used 12 stale quick yeast rolls
- 4 cups milk
- 3 large eggs
- 2 cups white sugar
- 2 tablespoons vanilla
- 1 tablespoon cinnamon
- 1/4 cup butter
- Place bread into a large bowl.
- Pour milk over bread and mix well, breaking bread up while mixing. Mixture should look like wet oatmeal.
- Set aside while preparing the rest of the ingredients.
- Mix together the eggs, sugar, vanilla and cinnamon.
- Add egg mixture to milk soaked bread. Mix well and set aside.
- Let mixture set for at least 2 hours. Stir mixture every 15 minutes or so.
- Spray 9X13 pan with baking spray.
- Place butter into pan.
- Preheat oven to 350 Degrees F. Place pan with butter into oven while preheating.
- Remove pan when butter is completely melted.
- Pour pudding mix into heated pan and place into preheated oven.
- Bake for 45 to 60 minutes, or until pudding is set and browned to your preferred color.
- Remove from oven and allow to cool slightly before cutting.
- Serving Size: 3 X 3 inch square
- Calories: 410
- Sugar: 39 g
- Sodium: 499 mg
- Fat: 7.9 g
- Saturated Fat: 4.1 g
- Carbohydrates: 74.3 g
- Fiber: 1.8 g
- Protein: 11.8 g
- Cholesterol: 63 mg
Other Sweet treats to try: