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Friday, December 26, 2014

New Orleans Bread Pudding

New Orleans Bread Pudding
10 to 12 servings

3 tablespoons unsalted butter, softened
1 1/4 pounds French or Italian bread
1/2 cup raisins
1/2 cup cherries
3 large eggs
4 cups whole milk
2 cups sugar
2 tablespoons vanilla
1 teaspoon ground cinnamon

Cover with: Southern Whiskey Sauce

Southern Whiskey Sauce 
About 1 1/2 cups

1/2 cup (1 stick) of unsalted butter
1 cup sugar
1/4 cup bourbon or whiskey
2 tablespoons water
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon salt
1 large egg

Cut a loaf and a half of Italian (or French) bread.

1/2 cup of cherries

cup of raisins and cherries.

Mix the batter - 3 eggs, 4 cups of milk, sugar and vanilla.

Pour mixture on the layered bread.

Let it sit for an hour.

Cover it first.

After an hour - before we put it in the over.

Melt butter for the bourbon sauce.

Bourbon, sugar, water (in shot glass)


  1. Yum. The ones on the plates look the best. We have the same measuring cup.

    1. Yes! So good! I have to make more - it is easy to make. :)

  2. Looks delicious...certainly more so than some sort of bread slop I saw the other day! :D

    1. It was AMAZING! I'm going to make it again. :)