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Cooking with Julia Childs

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Louisiana Bread Pudding

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The Louisiana bread pudding is a bread-based popular dessert of many countries such as in Cuba, Ireland, Great Britain, France, Belgium, Puerto Rico, Mexico, Malta, Argentina, Louisiana Creole, and the Southern United States. In other languages, its name is a translation of “bread pudding” or even just “pudding”, for example “pudín” or “budín” in Spanish; also in Spanish another name is “migas” (crumbs). In Mexico, there is a similar dish called capirotada. It is the ideal recipe if you have older bread that you want to use up. You serve it with a sauce that contains some Bourbon or rum or use the non-alcoholic version.
lousiana bread pudding
Ingredients

1 10 oz loaf stale french bread in large chunks (6-8 cups) (use baguette or European bread)
4 cups milk
2 cups sugar (I use 1 cup – just as good)
8-10 table spoons melted unsalted butter (1 stick)
3 eggs
2 table spoons vanilla (liquid)

Optional Ingredients to add to your liking:
1 cup raisins (golden)
1 cup coconut (very good)
1 cup chopped pecans
2 table spoons cinnamon
1 table spoon nutmeg
1 can crushed pineapple (drained)

Cooking Instructions
Blend dry ingredients first. Poor the milk over the bread and let it soak for a while. Beat the eggs and mix in all the spices. Mixture should be very moist but not soggy. Mix by hand (I use a wooden spoon). Lastly add all the additives you choose. Pour into a buttered 9 x 12″ baking dish. Place into non-preheated oven (gives it a hard crust). Bake at 350 degrees for approx. one hour and 15 minutes, until top is golden brown. Serve warm with sauce.

Sauce
Ingredients
8 table spoons butter (1 stick)
1 1/2 cups powdered sugar (any sugar will do, even brown sugar)
2 egg yolks
1/2 cup Bourbon or Rum (you can add or delete as much liquid as you like, just make sure you have 1/2 full. You can replace the alcohol with orange juice but then it won’t be a rum sauce anymore.
Cooking Instructions
Melt butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolks. Pour in Bourbon to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over the warm bread pudding. Then just enjoy!

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