Recipe excerpted from Modern Creole: A Taste of New Orleans Culture and Cuisine by Eric Cook with Jyl Benson, photography by Sam Hanna © 2024. Reprinted by permission of Gibbs Smith Books.
Bread pudding is one of the more popular desserts in New Orleans, and you will find it on almost every menu in the city. Soaking the bread overnight is highly recommended and allows for the mixture to really come together before baking.
There are many varieties served in Southern homes and restaurants that include additions like raisins or fresh seasonal berries. My mom still gives me grief about leaving out the raisins in my version, but I personally hate them and so do my sisters. Find your favorite combination and make it a special treat for your family and friends.
- 7 (8-inch) loaves French bread, cubed
- 4 eggs
- ½ cup sugar
- 1 cup light brown sugar
- 3 tablespoons ground cinnamon
- ½ teaspoon kosher salt
- 1 quart whole milk
- ½ cup (1 stick) unsalted butter, melted
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- Place the bread cubes in a large bowl. Set aside. In a separate bowl, combine the eggs, sugars, cinnamon, and salt and whisk until well combined.
- Slowly add the milk, whisking constantly, until fully incorporated to make a custard. Pour the custard over the bread cubes and use a rubber spatula to press the bread into the custard until it is saturated. Add the butter and mix again until the butter is evenly distributed. Let the bread soak for a minimum of 12 to 24 hours, covered and refrigerated.
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish, and place the bread pudding mixture into the dish.
- Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cinnamon and whisk constantly until the mixture starts to bubble. Continue whisking for 2 minutes.
- While the butter mixture is hot, pour it over the bread pudding and spread it evenly. Cover the dish with aluminum foil and bake for 35 minutes.
- Remove the foil and continue baking until the custard is set and the topping is browned, bubbling, and sticky, about 25 minutes.
- Allow the bread pudding to set up and cool for at least 30 minutes before serving warm.
I frequently make a second batch of the topping to spoon over the warm bread pudding served with vanilla ice cream.
