I made Poor Man’s Brioche today (I’m holding off on the blog until brioche week). It is a good bread, and I think it will make an excellent bread pudding. With that in mind, here is my favorite bread pudding recipe, given to me by a friend of mine from New Orleans. It is his mom’s recipe.
- 1 loaf French bread, stale, torn into bits (or in my case, day-old brioche)
- 1 quart milk (4 cups)
- 1 cup sugar
- 6 eggs, beaten
- 1 cup raisins
- 1 tablespoon vanilla
- Preheat oven to 350 degrees.
- Soak bread in milk in large bowl for 20-30 minutes.
- Stir in sugar, raisins, and vanilla.
- Add eggs and mix lightly.
- Pour into buttered baking dish. Place dish in baking pan.
- Place baking pan on middle oven rack, and carefully pour boiling water approximately 1/2-inch deep in baking pan.
- Bake 30-45 minutes.
- 1 stick unsalted butter
- 1 cup powdered sugar
- 1/4 cup bourbon
- 1 egg, beaten
- Melt butter and sugar together over low heat, stirring constantly.
- Stir in bourbon.
- Whisk in egg.
- Heat slowly for a minute or two to thicken.
- Pour over bread pudding and serve.
This is a true New Orleans bread pudding, guaranteed to please. In fact, the last time I made it using my leftover Poor Man’s Brioche, I actually cried a little. It’s that good. My mom was visiting and showed up with a homemade pumpkin pie, my all-time favorite thing that she makes. I didn’t touch it. But I had seconds of Bread Pudding.