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Cajun Bread Pudding

An Old Fashioned version of this classic dish.

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12
Recipe Author Young McQueen

Ingredients

  • 6 oz Bread mild (french or italian) dried or day-old, dried weight
  • 3 each Eggs (xlrge or jumbo) for large add one yoke
  • 1 cup Cream see notes below
  • 2 cups Milk
  • 1 t Vanilla extract
  • 5 ozs Raisins approx 1 cup, golden?
  • 4 ozs Rum or Brandy for soaking the raisins

Instructions

  1. Soak raisins in brandy for ~24 hrs., drain before use Preheat oven to 350 °F, use center rack.
  2. Cream eggs and sugar
  3. Add milk/cream, vanilla
  4. Add to 1 to 1½ qt baking dish, layering bread, raisins, and above mixture. Let soak for 10 to 15 minutes for the bread to absorb the liquid.
  5. Bake until center measures 177 – 180 °F, approx 1 hour. Top should be GB&D.

Recipe Notes

The bread is important. A plain Italian or French baguette is fine, not too much crust, absolutely no strong sourdough, rye, whole wheat, etc. The flavor of the custard is mild and can be ruined by a strong bread. Also, please not "white bread" such as Merita. It has no structure.

You can substitute from all milk to all cream. I recommend as in the recipe.
The soaking liquor for the raisins can be whatever you like.
Serve warm or room temperature.
See Bourbon Sauce Recipe to accompany.