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New Orleans Bread Pudding Recipe

Name: Blue Bayou Restaurant & Oyster Bars New Orleans Bread Pudding Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Creole
Ingredients: 8 cups day-old French bread (or challah), torn into 1-inch pieces; 2 cups whole milk; 1 cups heavy cream; 4 units large eggs; 3 tbs granulated sugar; 1 cups brown sugar, packed; 2 tsp vanilla extract; 1 tsp ground cinnamon; 1 tsp salt; 4 tbs unsalted butter, melted (for custard); 1 cups raisins or dried currants (optional); 1 tbs unsalted butter, softened (for greasing); 6 tbs unsalted butter; 1 cups brown sugar, packed; 2 tbs light corn syrup (or maple syrup); 1 cups heavy cream; 3 tbs dark rum; 1 tsp vanilla extract; 1 tsp salt; 3 tbs finely chopped pecans

Inspired by Blue Bayou Restaurant & Oyster Bar

Time1h 30m

Serves8

Served with our famous praline rum sauce.

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Ingredients

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Bread Pudding

8 cups day-old French bread (or challah), torn into 1-inch pieces

2 cups whole milk

1 cups Heavy cream

4 units Large eggs

3 tbs granulated sugar

1 cups brown sugar, packed

2 tsp Watkins vanilla extract

1 tsp Ground cinnamon

1 tsp Celtic sea salt

4 tbs unsalted butter, melted (for custard)

1 cups raisins or dried currants (optional)

1 tbs unsalted butter, softened (for greasing)

Praline Rum Sauce

6 tbs Unsalted butter

1 cups brown sugar, packed

2 tbs light corn syrup (or maple syrup)

1 cups Heavy cream

3 tbs dark rum

1 tsp Watkins vanilla extract

1 tsp Celtic sea salt

3 tbs finely chopped pecans

Method

Bread Pudding

Prepare

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon softened butter.

Assemble bread

Place the torn bread pieces in a large mixing bowl. If using raisins or currants, scatter them evenly among the bread.

Make custard

In a separate bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, 1 cup packed brown sugar, vanilla extract, ground cinnamon, salt, and 4 tablespoons melted butter until smooth and sugar is mostly dissolved.

Soak bread

Pour the custard evenly over the bread pieces, pressing down gently so the bread absorbs the liquid. Let sit 20 minutes at room temperature so the bread fully soaks; stir gently once or twice to ensure even absorption.

Bake

Transfer the soaked bread and any excess custard into the prepared baking dish, distributing bread evenly. Bake in the preheated oven for 45–55 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean with a few moist crumbs. If top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let cool 10–15 minutes before serving so custard sets slightly.

Praline Rum Sauce

Make caramel base

While the pudding bakes (or in the last 15 minutes), melt 6 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1 cup packed brown sugar and 2 tablespoons light corn syrup, stirring until sugar dissolves and mixture begins to bubble gently, about 2–3 minutes.

Finish sauce

Carefully whisk in 1 cup heavy cream (mixture will bubble vigorously). Continue cooking and whisking 2–3 minutes until sauce is smooth and slightly thickened. Remove from heat and stir in 3 tablespoons dark rum, 1 teaspoon vanilla extract, 1 teaspoon salt, and 3 tablespoons finely chopped pecans. Taste and adjust salt or rum to preference.

Serve warm

Keep the sauce warm over very low heat or in a thermos until ready to serve. Spoon generous amounts of warm praline rum sauce over slices of bread pudding. Leftover sauce will refrigerate up to 5 days; gently rewarm before serving.