Bread pudding was first recognized as an old fashioned dessert coming from a humble background in 13Th century England.It was considered a poor man’s pudding which was made from stale leftover bread.Fast forward to today and you will find that everyone still makes bread puddings with bread but the breads used are often made especially for each nationality. The types are wide ranging; from brioche or croissant (French),challah (Jewish),panettone (Italian) and sometimes even raisin bread or scones.The sky is the limit with endless possibilities of creative recipes! And unlike bread puddings of the past, we now moisten the bread in a rich mixture of cream eggs,sugar,butter,vanilla extract,and spices.More of a custard.It is no longer a poor man’s pudding.Bread pudding is considered a rich, creamy, decadent dessert that has made its way onto the dessert menus of many fine homes and restaurants.Authentic New Orleans bread pudding made with French bread,milk, eggs, sugar, vanilla, spices, and served with an authentic Bourbon sauce.This is a bread pudding people get dreamy-eyed over.It is truly the soul satisfying treat that most people crave.Make this recipe for a treat or a special occasion.Nothing beats warm bread pudding on a cold, gloomy night.
12 Hearty portions
Mixing bowl, sauce pan, measuring cups and spoons, whisk, baking dish: 10″x13″x3″
2 – 8oz.loaves French bread, cut into ½ inch cubes, toasted
1 quart milk
1 quart half & half
12 eggs, beaten
2 ½ cups sugar
1 cup light brown sugar
2 sticks Sweet butter
1 cup Raisins
1 Apple, peeled, cored, cut into ½ inch dice
1 tbs. cinnamon
¼ tsp. nutmeg
1 pinch of salt
2 tbs. vanilla extract
2 tbs. Bourbon
Vanilla ice cream as needed
1.Combine sugars and divide in half.
2.Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.
3.In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil.
4.Whisk milk mixture into egg mixture, add raisins and apples.
5.Add bread cubes and let stand until soaked through to center.
6.Stir in a few raisins from the bottom and sprinkle a few on top.
Pour into buttered baking dish (10″x13″x3″) and bake at 375°F for 45 minutes.
Serve warm with vanilla ice cream.
Our definitive version of a traditional New Orleans favorite.