Without a question, my grandma had the best bread pudding recipe. It remains one of my all-time favorite sweets. Imagine my astonishment when, on my first trip to New Orleans, I discovered that not all bread puddings are the same!
This dessert comes in a number of varieties. My grandmother’s version is an adaptation of a classic British dessert. Bread and butter pudding is sometimes mistaken for bread pudding. To produce a custard, cubed bread is put in a pan and coated with an egg mixture. After baking, the bread rises to the top, forming a “crust”-like coating. It tastes like French toast. At the bottom, the egg mixture produces a thick custard pudding. My grandma, of course, added her secret spices to give this a sweet nutmeg taste. It’s really fantastic!
Louisiana bread pudding is cooked in a completely different way, but it tastes just as excellent. The only thing they have in common is stale bread, but that’s about all. The bread pudding has the consistency of a moist cake and is served warm with a delicious vanilla, whiskey, or rum sauce. If you have the opportunity to visit New Orleans, this is a must-try dessert that is available at most restaurants.
The following dessert, a speciality of my New Orleans sister-in-law, is a popular choice for holidays, parties, and other special occasions. The bread is the key to this dish. The best bread is stale French bread. If available, use the long, thin loaves. She always has an empty pan at the conclusion of our family gatherings, no matter what size pan she uses!
The Recipe for the Best Bread Pudding
Ingredients
- 6 to 8 cups of stale bread, cut into cubes.
- 1 liter drained evaporated milk
- 2 cups sugar
- 8 tablespoons of melted butter
- Three eggs
- 2 teaspoons vanilla extract
- 1 large (drained) can of fruit cocktail
- 1 tin condensed milk
- 1 tsp. ground nutmeg
- A cup of raisins
Directions
Combine the milk, butter, eggs, vanilla, sugar, and nutmeg in a mixing bowl. Fold in the bread and whisk to combine. The mixture should be quite wet.
Mix in the fruit cocktail and raisins. Combine thoroughly. Fill a 9×13 baking pan halfway with the mixture. Bake at 350°F for 1 hour, or until the top is golden brown. Warm, with whiskey sauce on the side.
Variations
You may omit the raisins. Blueberries, peaches, and apples are all good additions.
Although my grandmother’s recipe remains one of my favorites, I can confidently declare that this is the Best Bread Pudding Recipe-New Orleans Style!
