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.
If you want more bread in your pudding why not just make some French toast?
It can be made with any kind of leftover bread that you have laying around.
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. You want it to be somewhat soupy.
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. I don’t usually use any fruit in my bread pudding.
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 great reason for pre-made caramel sauces.
This bread pudding tastes great even without the 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.
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. He may have preferred French toast…….
Recipe adapted from What’s Cooking America
- 14 Cups Bread cubes from stale bread
- 4 cups milk
- 3 large eggs
- 3/4 cup white granulated sugar
- 3/4 cup brown 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.
Melted butter may be omitted, spray pan with a baking spray.
Melted butter can be brushed on top of hot pudding if desired.
- Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 ounces
- King Arthur Flour Vietnamese Cinnamon, 3oz, 2 Count
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Serving Size:3" X 3" Slice
Amount Per Serving:Calories: 410 Total Fat: 7.9g Saturated Fat: 4.1g Cholesterol: 63mg Sodium: 499mg Carbohydrates: 74.3g Fiber: 1.8g Sugar: 39g Protein: 11.8g
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