New Orleans Bread Pudding With Raspberries, Pecans

Name: New Orleans Bread Pudding With Raspberries, Pecans And White God
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1 cup sugar; 1 teaspoon vanilla extract; 1 teaspoon nutmeg; 1 teaspoon cinnamon; 1/2 cup melted unsalted butter; 2 cups whole milk; 1/2 cup chopped pecans; 5 cups stale French bread cubes; 1/2 cup frozen raspberries (or Fresh); Sauce; 1/4 cup butter; 1 cup sugar; 1 cup half-and-half; 1/2 cup Godiva white chocolate liqueur; whipped cream (to garnish); fresh mint leaves (to garnish)

Servings: persons

3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup melted unsalted butter
2 cups whole milk
1/2 cup chopped pecans
5 cups stale French bread cubes
1/2 cup frozen raspberries (or Fresh)
Sauce
1/4 cup butter
1 cup sugar
1 cup half-and-half
1/2 cup Godiva white chocolate liqueur
whipped cream (to garnish)
fresh mint leaves (to garnish)

1
In A large Bowl of an electric mixer, beat eggs about three minutes.
2
Add sugar, vanilla, nutmeg, Cinnamon, and butter beating for 2 minutes.
3
Beat in milk and add pecans while beating another three minutes.
4
Place bread cubes in a greased loaf pan.
5
Add Raspberries to the bread cubes and gently toss together.Keeping the raspberries intact as much as possible.
6
Pour the egg mixture over them and toss until bread is soaked.
7
Let sit until you see only a narrow bead of liquid around the pans edges; about 45 minutes.
8
Pat the bread down into the liquid.
9
Place in a preheated 350 degree oven and bake for 45 minutes or until lightly browned and puffy.( the pudding will fall as it cools slightly).
10
Sauce:
11
In a sauce pan combine the butter, sugar and half and half.
12
Bring to a rapid boil. reduce heat and cook at a slow boil for 3 minutes.
13
Remove from stove top and cool for 5 minutes.
14
Add White Godiva Chocolate Liqueur to the sauce and stir.
15
TO serve, put a 4 OZ ice cream scoop portion of bread pudding into a martini glass and top with 1/4 cup of sauce.
16
Top with a dollop of whipping cream, fresh mint and a raspberry.

1139

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 large eggs, 1 cup sugar, 1 teaspoon vanilla extract, 1 teaspoon nutmeg, and more.

Yes, New Orleans Bread Pudding With Raspberries, Pecans And White God 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.

That's it — enjoy your meal!

New Orleans Bread Pudding With Raspberries, Pecans And White God

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions