Best 3 Authentic New Orleans Bread Pudding Recipes

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In the realm of delectable desserts, bread pudding stands out as a classic indulgence that has captivated taste buds for centuries. This beloved dish is a symphony of flavors and textures, featuring slices of bread drenched in a rich, custard-like mixture, then baked to perfection. Bread pudding's versatility shines through in its diverse variations, each boasting unique ingredients and preparations. From the classic New Orleans bread pudding, renowned for its decadent combination of praline sauce and whipped cream, to the comforting Southern bread pudding, brimming with warm spices and plump raisins, this dessert offers a journey of culinary exploration. Whether you prefer a boozy bread pudding infused with the essence of bourbon or a gluten-free bread pudding catering to dietary preferences, there's a recipe here to satisfy every craving.

Let's cook with our recipes!

NEW ORLEANS-STYLE BREAD PUDDING



New Orleans-Style Bread Pudding image

From my favorite dessert cookbook: "Gooey Desserts-The Joy of Decadence" by Elaine Corn She states: My mother goes to conferences now and then with my father. When the men sequester themselves, she and some other spouses attend cooking classes. During one such confab in New Orleans, she took a class from Joe Cahn at the New Orleans School of Cooking, and brought home this incomparable recipe. My friend Kathleen, who is also my chief bread-pudding tester, warns anyone who has just partaken of this dessert to wait a while before driving. "God forbid you might have to take a Breathalyzer test! Whew!

Provided by chefRD

Categories     Dessert

Time 1h35m

Yield 16-20 serving(s)

Number Of Ingredients 15

10 ounces loaf stale French bread, crumbled (if you use fresh french bread reduce milk to 3 cups) or 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
2 cups sugar (granulated)
1/2 cup unsalted butter, melted
3 eggs
2 tablespoons pure vanilla extract
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups milk
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup Bourbon

Steps:

  • For the Bread Pudding:.
  • Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
  • Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
  • For Whiskey Sauce:.
  • Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.

AUTHENTIC NEW ORLEANS BREAD PUDDING



Authentic New Orleans Bread Pudding image

Franks Authentic New Orleans Bread Pudding. From http://www.wwltv.com Chef's Notes: There's a certain way to "scald" milk. You pour it into a deep saucepan and heat the milk gently, stirring constantly. Don't let it come to a boil and don't let it burn! When you see tiny bubbles beginning to form around the edge of the pan, take the pan off the fire and stir the milk until the bubbling stops. Some food scientists say that because of pasteurization it's no longer necessary (it was done originally to kill whatever bacteria might be in the milk). . .other scientists, however, say it should still be done when doing baked goods. I always scald the milk that goes into my bread pudding. I m not sure how many people this serves, Sorry I just estimated. Serve with Franks Rum Walnut Sauce "Recipe #388590"

Provided by daisygrl64

Categories     Dessert

Time 1h35m

Yield 12-14 pieces

Number Of Ingredients 12

1 tablespoon butter
1 loaf stale new orleans French bread
6 eggs, beaten well
1 1/4 cups granulated sugar
2 tablespoons pure vanilla extract
2 tablespoons ground cinnamon
1/4 teaspoon nutmeg
5 cups whole milk, scalded
1 cup whipping cream
1/2 cup butter, melted
2 cups rum-soaked raisins
1 large rome apple, peeled and diced (or Fiji apple)

Steps:

  • First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2"x2" squares and place them in the pan.
  • Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
  • Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
  • Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
  • At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly "soak" into the custard).
  • Then when the bread becomes "heavenly moist" and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread).
  • Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  • Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
  • In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

Tips:

  • Use a good quality bread. French bread, brioche, or challah are all great options.
  • Don't overmix the batter. Overmixing will make the bread pudding tough.
  • Use a well-greased baking dish. This will help the bread pudding cook evenly.
  • Bake the bread pudding in a water bath. This will help keep it moist.
  • Let the bread pudding cool slightly before serving. This will help it set.
  • Serve the bread pudding with your favorite toppings, such as whipped cream, ice cream, or fruit.

Conclusion:

New Orleans bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich flavor and creamy texture, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give New Orleans bread pudding a try. You won't be disappointed.

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