Thursday, July 10, 2008

Classic Louisiana bread pudding arrived today

What a wonderful surprise to open my e-mail box today and find a recipe from my good Internet friend Pepe in New Orleans. He found this classic bread pudding in a Louisiana Online magazine and very generously passed it on to me.

It’s loaded with some of our favorite goodies – coconut, crushed pineapple, and raisins. And to add to the richness is a full three-fourths of a cup of unsalted butter. Who could resist this wonderful offering? They suggest serving it with a warm rum or whiskey sauce, which I have added following the pudding recipe.

We haven’t been to New Orleans in about ten years, but with enticing dishes such as this, we may have to make it a destination.


1/2 loaf stale French bread
4 large eggs
1 cup sugar
3/4 cup unsalted butter, softened
1 12-ounce can evaporated milk
2-1/2 cups milk
Pinch salt
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup crushed pineapple
1/2 cup grated coconut
Rum Sauce (below)

Tear bread into 1-inch chunks and set aside. Beat eggs, 1 stick butter, and sugar until creamy. Add both milks, salt, and vanilla; mix well. Fold in bread, raisins, pineapple, and coconut. Use remaining butter to coat well a 2-1/2 quart baking pan. Pour in pudding and bake at 350 degrees F. for 45-60 minutes, or until set.
Note: We like a light brown crust, so we do not bake pudding in a bain marie, though you may do so.
Serve with a warm rum or whiskey sauce.
(Recipe from Louisiana Online magazine, courtesy of Sarah Liberta)


1/4 cup unsalted butter
1/2 cup heavy cream or half & half
1/2 cup brown sugar
Dash salt
2 tablespoons dark rum

Melt butter in saucepan; add cream, sugar, and salt. Bring to a boil, stirring to dissolve sugar. Remove from heat. Stir in rum. Rewarm over low heat, stirring.

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