Louisiana Bread Pudding is a classic, easy-to-make dish that works equally well for breakfast or dessert. A warm rum-banana sauce poured over the custardy bread pudding makes it truly irresistible.
There are countless variations of bread pudding, but Louisiana-style remains a favorite for its rich custard base and comforting flavors. In Louisiana we often serve French bread with many meals, and when leftover loaves go stale, bread pudding is the perfect way to use them.
If you haven’t tried bread pudding before, think of it as a close cousin to French toast. The texture is custardy and tender, with a sweet, warmly spiced flavor that elevates any morning or evening meal. Serve it with coffee for breakfast or as a warm dessert after dinner.
Bread Pudding Tip: Use day-old or slightly stale French bread so the pieces soak up the custard fully and the texture bakes up perfectly.
Origins of the recipe
New Orleans and the French Quarter have long been culinary landmarks in the United States. One iconic restaurant, Galatoire’s, founded in 1905 on Bourbon Street by Jean Galatoire, helped popularize bread pudding as a staple dessert on New Orleans menus. The simple, comforting dessert we now call bread pudding has endured as a regional favorite.
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Louisiana Bread Pudding
Amy Duska
Pin Recipe
Ingredients
Bread Pudding
- 6 large eggs
- ⅔ cups granulated sugar
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- 1 large loaf of French bread cut into 1-inch pieces
Sauce
- 2 sticks butter
- 1 cup light brown sugar
- 2 bananas
- ¼ cup rum can substitute with 2 teaspoons rum extract or ¼ cup praline liqueur
Instructions
Bread Pudding
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Preheat oven to 350°F and generously grease four ramekins with butter. If you don’t have ramekins, an 8″ x 8″ baking dish works well.
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In a large bowl, whisk together the eggs, granulated sugar, milk, vanilla, cinnamon, and nutmeg until combined.
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Layer French bread pieces in the ramekins and spoon about 1/3 cup of the egg mixture over the bread, letting it soak in. Repeat until the dishes are filled.
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Place ramekins on a baking sheet and bake 45–60 minutes. A knife inserted in the center should come out sticky but not liquid; the tops should be golden brown. Oven times vary.
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Remove from the oven and let cool 15–20 minutes to allow the custard to set before serving.
Sauce
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In a heavy saucepan, melt the butter with the brown sugar over medium heat. Add sliced bananas and rum, stirring until warmed through and the sauce is smooth.
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Spoon the warm banana-rum sauce over each portion of bread pudding and serve.
Notes
- Store covered in the refrigerator for up to 4 days.
- Reheat leftovers in a 350°F oven until warmed through or use a microwave for a quicker option.
This recipe was originally posted in June 2017 and updated in July 2018.