Discover The Best Ever New Orleans Bread Pudding Recipe

Discover The Best Ever New Orleans Bread Pudding Recipe

I remember my grandma fondly. Her kitchen was always a nice place with great aroma of baking and other yummy smells that I have always gravitated to that part of her home every chance I get.

She had this really great pudding dish that would blow me away with how good it was so imagine how surprised I was when I went back to New Orleans and discovered that not all of the bread puddings are the same but that they have different variations that also taste really great.

This simple dessert actually has lots of variations and my grandma’s recipe was just 1 of those variations. She did add her own secret ingredients and personal touch as well making it her own special recipe which she served to us. It was really delicious.

Now, a Louisiana bread pudding is really different from that of my grandma’s recipe. Yes, they do have a common recipe ingredient which is French stale bread but that’s where their similarities ended. The Louisiana pudding has a texture that’s the same as that of a moist cake & it’s also served warm together with some lovely vanilla, rum/whiskey sauce. This pudding smells and tastes so heavenly that I do suggest that you try it out if by any chance you are led to New Orleans

I have given you a recipe below that you should try out. I’m sure it will be really great.

New Orlean’s Style Bread Pudding with Jim Beam Sauce

2 c milk
1/4 c butter
2 pcs eggs (slightly beaten)
1/2 c sugar
1 tsp cinnamon
1/4 tsp salt (optional)
6 c dry bread cubes (approximately 8 slices of white bread cut in cubes)
1/2 c raisins
1/4 c chopped pecans

Jim Beam Sauce Ingredients

1/4 stick butter
1/2 c brown sugar
3 tbsps Jim Beam
6-8 ozs heavy whipping cream

Instructions:

Preheat oven to 350° F (175° C).

Heat the milk & butter over medium heat until melted and milk is scalded. Mix the eggs, sugar, cinnamon and salt (optional) inside a large, 4-quart bowl. Stir in your bread, nuts & raisins. Stir in the milk mixture. Pour into the 1-1/2 quart casserole dish. Sit the casserole dish in about an inch of water. Bake for 40-45 minutes or just until inserted knife comes out clean.

Making the Sauce:

Melt the butter over medium heat inside a small saucepan. Add brown sugar then stir. Add Jim Beam, then lower the heat to medium low, allowing it to cook down for 3 to 5 minutes. Reduce heat to low and add cream. Allow to lightly boil only for about a minute, but do not let the sauce boil hard. Add more cream if you’d like a lighter, creamier sauce. Add more Jim Beam if you’re in the mood for a stronger sauce.

Remember, reducing the Jim Beam will give it a stronger overall flavor. In our testing, 3 tablespoons was found to be more than adequate.

To Serve:

Dish servings of pudding then cover with Jim Beam sauce