Recipes

Recipes · Desserts

Bread Pudding, New Orleans School of Cooking

Desserts · Weight Loss Friendly

Ingredients

Bread Pudding

  • 1 10 oz loaf stale french bread, crumbled (or 6-8 C any type bread)
  • 4 C milk*—substitute*
  • 2 C sugar (I use brown)
  • 8 T butter, melted
  • 3 eggs
  • 2 T vanilla
  • 1 C raisins (I use golden)
  • 1 C coconut (???)
  • 1 C chopped pecans
  • 1 T cinnamon
  • 1 T nutmeg
  • Whiskey Sauce:

½ C butter (1 stick, ¼ lb)

  • 1½ C powdered sugar
  • 2 egg yolks
  • ½ C bourbon (to taste)

Directions

Bread Pudding

  1. Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9 x 12” or larger baking dish. Place into non-preheated oven. Bake at 350 degrees for apprx. 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce.

Whiskey Sauce

  1. Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.