I have always preferred Bread Pudding made with French Bread.   This is a recipe from a New Orleans Cafe - very authentic and actually pretty simple.   I've had bread pudding from several New Orleans restaurants and this is among the best.   I would like to try making this with croissants but it's great with the really good French Bread.

Tria

Bon Ton Cafe 401 Magazine Street New Orleans, LA 70130 Phone: 504-524-3386

Established in 1953 and housed in the historic 1840's Natchez Building, the Bon Ton Cafe is New Orleans' oldest Cajun restaurant. Carefully presided over by the Pierce family from its beginning, the Bon Ton serves the authentic, more traditional preparations of Cajun cuisine from century old family recipes created along the bayous of South Louisiana. Checkered red and white tablecloths, wrought iron chandeliers and soft brick walls combine with a friendly, experienced staff to create a comfortable but stylish atmosphere that provides a dining experience which will be fondly remembered.

BREAD PUDDING

1 loaf French Bread

1 quart milk

3 eggs

2 cups sugar

2 Tbsps. Vanilla

3 Tbsps. butter (recipe calls for "oleo")

1 cup raisins.   (I always "plump" my raisins  - cover w/ boiling water, let stand for a few minutes then drain and use in recipe)

Soak bread in milk; crush with hands till well mixed.  Add eggs (slightly beaten), sugar, vanilla and raisins and stir well.   Pour butter in the bottom of a thick pan, pour in bread mixture and bake till very firm @ 350 degrees.  Recipe doesn't say how long but I would imagine - at least 30 minutes.  Let cool then cube pudding and place in individual dessert dishes.  When ready to serve - add some sauce over and put under broiler for a few minutes.   Serve w/ additional Whiskey sauce on the side.   (You can use your favorite recipe for "hard sauce", if you wish)

Whiskey Sauce

1 stick butter

1 cup sugar

1 egg, beaten

Whiskey or other flavoring to taste

Cook sugar and butter in top of double boiler over simmering water until sugar dissolves (you can do this without using the double boiler but this is an old recipe)

Add well beaten egg, whipping really fast so egg doesn't curdle, but mixture cooks.   Let mixture cool and then add flavoring to taste.

This same recipe is in two of my New Orleans' cookbooks and neither gives the oven temp. or time.  

Since I can't seem to make it to New Orleans I'll just have to try this at home! LOL  Thanks for posting

i make my bread pudding with whole wheat bread....you wood swear it had nuts in it...

Oh good idea CT! I'll have to try that!

Sounds Great!

 Thanks Tria This sounds Delicious. It appears to be a 35-45 minute Baking period.~A

 

Photo Credit to Simply Recipes Site

 Thanks for the recipes, Tria and Alliea!! I LOVE bread pudding and my favorite recipe uses brioche-an eggy bread that really soaks up the milk mixture! And the bourbon sauce is essential!!!

;)

Ellen

Hi all! This looks good, the Bourbon sauce is a must in my opinion, too. Bread pudding is also good made with King's Hawaiian rolls, too.

Wow ~  What a glorious looking site that one is ~  I watched Tyler Florence's show yesterday and he made one very mean looking Apple Betty~  something along the lines of this one minus the eggs ~

A~ Thanks for adding that great photo and Thanks Tria ~  Its a real beauty ~   Janie