New Orleans Bread Pudding – a delicious recipe with eggs, sugar, vanilla, nutmeg, cinnamon, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat eggs on high with mixer until extremely frothy and bubbles are the size of pinheads (about 3 min.) Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in milk, then stir in raisins and pecans.
2
Place bread cubes in a greased loaf pan. Pour egg mixture over bread and toss until bread is soaked. Let sit until you see only a narrow bead of liquid around the pan's edges (about 45 min). Pat the bread down into the liquid occasionally. Place in preheated 350 degree oven. Immediately lower the heat to 300 and bake 40 min.. Increase oven temp to 425 degrees and bake until pudding is well browned and puffy (about 15 more min.)
3
To serve: put 1 1/2 T warm lemon sauce in each dessert dish and sppon in 1/2 C hot bread pudding and top with 1/4 C Chantilly Cream.
795
kcal
Calories
45
g
Fat
88
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 large eggs, 1 1/4 C sugar, 1 1/2 tsp vanilla, 1 1/4 tsp gr. nutmeg, and more.
Yes, New Orleans Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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