Unless you live under a rock, everyone knows that New Orleans is home to many of the greatest restaurants and cafes in the country. One of the most well known has been in business since the early 1900’s.
Located right on Bourbon Street, Galatoire’s, is arguably the finest restaurant in the French Quarter. It was founded in 1905 by a French gentleman named Jean Galatoire. From the small village of Pardies in France, he brought with him his family’s recipes and traditions that are still alive and well today. One recipe has remained a traditional dessert item on New Orleans menus, simply named, Bread Pudding.
There are as many versions of bread pudding out there as there are people to make them, but my favorite will always be Louisiana Bread Pudding.
As most people know, we Louisianians serve french bread with just about everything. That means that sometimes we have a little leftover and when we do, bread pudding is sure to be on the menu the next day.
Bread pudding tastes much like traditional french toast, if you’ve never had it. It’s rich and sweet, but even better than any french toast I’ve ever had.
Louisiana Bread Pudding can be enjoyed at anytime of the day.
It makes a wonderful breakfast or after dinner dessert, especially with a hot cup of cafe au lait. Either way, you’re sure to love it!
Bread Pudding Tip: You will want to use what we call “day old” french bread or as most people say “stale” french bread to make bread pudding. You want the bread to be dry in order to soak up all the good stuff!Print
- 6 large eggs
- 2/3 cups granulated sugar
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 24-30 slices of day old french bread
- 2 sticks butter
- 1 cup light brown sugar
- 2 bananas
- 1/4 cup rum (can substitute with 2 teaspoons rum extract or 1/4 cup praline liqueur)
- Preheat oven to 350° and generously grease 4 ramekins with butter. If you don’t have ramekins you can use a large muffin tin
- In a large bowl, mix together the eggs, granulated sugar, milk, vanilla extract, cinnamon and nutmeg
- Cover the bottom of the ramekin with two slices of french bread
- Spoon 1/3 cup of the custard mixture over the bread and let it soak in
- Repeat this process until the baking dishes are full
- Place the ramekins on a baking sheet and bake for 45-60 minutes. Make sure a knife inserted in the middle comes out “sticky”, not runny with the egg mixture and the tops are golden brown. Extra cooking time may be required depending on the oven
- Remove from oven and let cool 15-20 minutes before serving. Don’t skip this step, this gives the custard time to set up
- In a heavy saucepan, melt the butter and brown sugar together over medium heat
- Once melted, add the sliced bananas and rum
- Stir until heated through
- Spoon the sauce over the bread pudding and enjoy!