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Official New Orleans Bread Pudding Like My Mama Likes Ta Makes

My mom used to make some of the best bread pudding around. And in her recipe she tops it with a nice layer of meringue. Mm, mm, mm.

My nephew Eddie likes to tell the story of how my mom had made some bread pudding and left half a bowl in the fridge just for me. I was out somewhere and my nephew comes home and even though there was a note on top of the bowl specifically indicating that THAT was MY bread pudding he ate the entire bowl. I came home and was aghast to find the bowl empty.

Official New Orleans Bread Pudding Like My Mama Likes Ta Makes

new orleans bread pudding

This is a shot of New Orleans bread pudding from the Bon Ton Cafe. Pretty close to my mama’s recipe.

As Eddie likes to tell the story goes I whined and whined, “how could you eat the whole bowl and not leave some for me?” He just laughed. He thought it was funny. Do you know what it’s like to come home and be expecting that there’s be a nice several servings of yummy bread pudding only to find it’s been entirely consumed by a feisty nephew?

Anyway, there are a lot of permutations when it come to bread pudding. Ye Olde College Inn actually has a fried po-boy bread pudding for desert at their place which one best at the fest one year at the Po-Boy Festival. I’ve seen the stuff made with cranberries, which sounds really good.

But of course when you wanna keep it simple nothing beats the this recipe.

2 slices bread – we like to use day ole French bread
2 cups milk (hot)
1 cup sugah
3 eggs
1 stick buttah
1/2 cup raisins
1/2 tsp salt
1 teaspoon vanilla

Into an oven-proof bowl break bread into small pieces.
Add buttah and raisins to hot milk.
Beat eggs.
Add eggs, sugar, salt and vanilla to milk. Pour into the bowl with bread. Stir.

Put bowl in pan of water to cook at 325 for 45 minutes or until custard is thick and knife inserted will come out clean.

Of course, if you don’t want all the sugar you can use some honey, some Splenda, or some of that alcohol sugar you can get at Whole Foods.

After the pudding is done you can add the meringue. This is optional but we like to do it. Just use 3 egg white and add some sugar or some kind of sweetener to taste. Whip it till it peaks and spread across the top of the pudding. Put it in a 250 oven and bake for 20 minutes or until the meringue gets brown.

There ya go. Authentic bread pudding. My mama style.

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Posted in New Orleans Food, New Orleans Recipes.

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