Bread Pudding – New Orleans Style

Recipe By:
R.T. Eby
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Bread Pudding New Orleans Style
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  • Total Time 90 min Ico-add
  • Yield 4 Servings
  • Level Medium

In New Orleans, variations of this dessert are served in most restaurants. Louisiana bread pudding is distinguished by the fruit cocktail and milks that are used. The consistency is similar to a moist cake t...
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Ingredients

  • 1 can evaporated milk
  • 1 can condensed milk
  • 4 ounces butter, melted
  • 4 eggs
  • 2 tablespoons vanilla
  • 2 cups sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 6 cups bread, cubed
  • 1 can fruit cocktail, drained
  • 1 cup raisins
  • 1 cup flaked coconut
  • 1/2 cup nuts, chopped
  • For whiskey sauce:
  • 1 stick (4 ounces) butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 egg yolk
  • 2 ounces whiskey (optional)
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Directions

  1. 1. Preheat the oven to 350 degrees F.
  2. 2. Combine the wet ingredients; milks, butter, eggs and vanilla; mix thoroughly. Add the sugar, nutmeg and cinnamon. Fold in bread and stir. The mixture should be very moist.
  3. 3. Add fruit cocktail, raisins, coconut and nuts; mix well. Pour mixture into a 9 x13 inch baking pan. Bake for approximately one hour or until golden brown.
  4. 4. Serve warm with sauce.
  5. To make whiskey sauce:
  6. 5. Whisk together the butter, sugar and vanilla in a double boiler. When well combined, temper the egg yolk and add it to the butter mix. Let the sauce cool then add the whiskey if desired.
 
 
  • Did you know?

    Fruit cocktail was developed as a way to make use of the fruit scraps left when bruised or damaged fruits could not be used in canning. Once it hit grocery shelves though, the fruit mix became a staple of the canned fruit industry.