This Louisiana bread pudding gets saucy!

9 months ago

louisiana bread pudding

New Orleans is one of America’s soul food cities where everything you eat is just incredibly amazing and comforting.  Just like this Big Easy original, soft bread pudding with sweet sauce spiked with whiskey, enough to give you a little punch with every spoonful. It’s the perfect afternoon dessert for a family weekend.


Makes 10-12 servings
4 cups Milk
15 Eggs
½ cup Melted butter
1 ½ cups Sugar
1 cup Raisins
1 cup Pecan nuts, coarsely chopped
1 cup Crushed pineapple, well-drained
1 Tbsp Vanilla
1 tsp Ground nutmeg
½ cup Coconut flakes (optional)
1 whole French bread, sliced into thin rounds (to make approximately 3 cups)

  1. In large bowl, combine milk and eggs and mix well with a wire whisk.
  2. Next, add cooled melted butter, sugar, raisins, pecans and drained pineapples.
  3. Mix in vanilla and nutmeg. Add coconut, if desired.
  4. Mix in sliced bread and let soak in the mixture for about 15-30 minutes.
  5. Pour into a 9 x 13-inch baking dish. Bake in a non-preheated oven at 350°F degrees. Bake for approximately for an hour or until top is golden brown. Serve with warm whisky sauce.


1 cup Butter
2 cups Confectioner’s sugar
2 Egg yolks
4 Tbsps Whisky or bourbon

  1. In a small saucepan over low heat, melt butter then mix in confectioner’s sugar. Use wire whisk to stir.
  2. Remove from heat and add egg yolks.
  3. Return to the stove and gradually pour in the whisky. Continue to mix with a wire whisk until mixture is well blended.
  4. Turn off the heat. Serve warm over bread pudding.


Recipe by Celine Clemente-Lichauco
Photographed by Mike Cuevas 
Turn your old bread into a new dish:
Banana Rice Pudding
Chocolate Orange Bread Pudding
Chia Pudding with Mango
Ginger Sticky Toffee Pudding
Ensaymada Pudding

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