Bread Pudding ala Mother’s (New Orleans)

I’ve been making bread pudding often these days- either for the family or requests from friends or relatives. Just like pasta and angel food cake, bread pudding is a homie. Ever since I made my first one when I was ten, it just keeps getting better and better with practice and with the aid of cooking shows where I pick up ideas and inspiration as I assume you all do. And please forgive the conceit here. Maybe I’m just proud of my bread pudding ha ha ha. Anyway, tonight I finally laid the ground work for my version of Mother’s Bread Pudding which was featured in another episode of The Best Thing I Ever Ate. I knew I was going to make it sometime; even hinted on it a couple of posts back but because of laziness, I would veer towards the easy bread pudding with fruit cocktail. But, it is delicious- that I can assure you.

This pudding differs from the ones I did before with the way the milk and sugar mixture is prepared. Homogenized milk and heavy cream is mixed with sugar, cinnamon, vanilla, nutmeg and unsalted butter and allowed to boil before pouring into the pieces of bread soaking in beaten eggs and fruit cocktail in syrup. Then it is covered and allowed to sit for an hour to soak in the hot milk and cream mixture before baking. I ran out of homogenized milk and thought I’d be using half and half but I want to stick to the recipe so I had to send someone to store to get milk. I already made one mistake when I bought sourdough bread instead of French bread. Well, I’m sure it will all work out. So they’re baking as I type here. I have to make the caramel sauce later and so I will be posting on the outcome tomorrow. Then I will find out too what makes this pudding so special. I think the sauce is going to be the deciding factor. We'll see...

Mother's Bread Pudding
Adapted here

1 1/2 stale French bread
2 cups heavy cream
12 Eggs
8 cups whole milk
6 cups granulated sugar
4 cups fruit cocktail, in syrup
1/2 tsp. ground nutmeg
4 tbs. ground cinnamon
2 tbsp pure vanilla extract
3 sticks unsalted butter

In a large mixing bowl break bread into small pieces- set aside.
In a saucepan simmer milk, cream and butter until butter is melted.
Add milk and mix until bread absorbs milk.
In a bowl whip eggs until combined. Add eggs, fruit cocktail, sugar, cinnamon, nutmeg and vanilla extract to bread and mix until all combined and there is no dry or hard pieces of bread. Pour into a 12x10x2 1/2 inch pan. Put into a 350 degree oven, bake until top is brown and middle is done.( About 1 1/2 hours give or take a little depending on your oven)

Bread Pudding Sauce
2 sticks unalted Butter
1/2 cup of brown sugar
1/4 tsp. cinnamon
1 pinch of nutmeg
2 tbsp brandy

Mix all ingredients in a small saucepan and bring to a simmer allowing butter to separate. Remove from heat. Pour either on top of bread pudding in pan or spoon onto each piece of bread pudding when served.

Buttered Brandy Sauce
2 sticks unsalted butter, clarified
1/8 tsp. cinnamon, ground
1 pinch nutmeg, ground
2 tbs. dark brown sugar
1 tbsp brandy

Combine all ingredients in a medium saucepan. Raise to a boil, then hold warm in a double boiler or a pot set into another pot of hot water.

Notes: You can halve the recipe if serving a smaller crowd. I did not use any brandy (just because I didn't have any) but it still came out delicious. I also didn't make the Buttered Brandy Sauce but it's great with just the Bread Pudding sauce which means a little less sinfulness :-)

To be continued ...


  1. Hi! I've been stalking your blog for a while now and I just wanted to say that the food you cook are delicious! You've actually inspired me to bake more (esp. bread puddings!!! :D) haha.

    Anyways, I went to the store the other day and bought 2 lobster tails... but I honestly have no idea how to prepare it or what kind of recipe I should use. :S Do you know of any? It would be greatly appreciated, thank you!

  2. Thank you for the compliment and for your time. Well, you can use it for pasta or for soup. You can try this simple recipe.

    Heat a pan and add a cup of water. Rinse the lobster. Slit open the lobster tail on the meat side but not all the way and sprinkle with salt and pepper, to taste. Place the lobster tails in the pan. Cover and steam cook for 8 minutes. Serve with clarified hot butter or you can chop the meat and toss with pasta, olive oil and some herbs. Now to clarify your butter, just cut two sticks into pieces and over low heat, melt it in a sauce pan, patiently so as not to burn it. Soon froth will surface on top so remove them until what's left is clear butter. You can now transfer it to a cup. I hope that'll help.

  3. if u don't mind, can you please list the exact measurement of ingredients for the bread butter pudding recipe?

  4. I'm sorry for not doing it sooner. I just updated my post with the recipe.

  5. omg TQ so much! i made them just now. it was so good. :D

  6. You're most welcome! I'm glad it was a success. I just made two bread puddings last night- one with dark chocolate chips and the other with maple syrup and craisins- to get rid of old bread loaves and to share with my co-workers.

  7. What would you say is the number of servings in the bread pudding?

  8. It can serve 10-20 people depending on how much they eat.


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