Louisiana Bread Pudding is a delicious, easy to make recipe that can be enjoyed for breakfast or dessert. The rum banana topping makes this bread pudding irresistible.
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.
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!
Where did Louisiana bread pudding recipe come from?
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, founded in 1905 by a French gentleman named Jean Galatoire. He made bread pudding famous.
One recipe has remained a traditional dessert item on New Orleans menus, simply named, Bread Pudding.
Check out this other version of Blueberry Bread Pudding!
4 banana recipes that are easy to make
Louisiana Bread Pudding
Ingredients
Bread Pudding
- 6 large eggs
- ⅔ cups granulated sugar
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- 1 large loaf of french bread cut into 1 inch pieces
Sauce
- 2 sticks butter
- 1 cup light brown sugar
- 2 bananas
- ¼ cup rum can substitute with 2 teaspoons rum extract or ¼ cup praline liqueur
Instructions
Bread Pudding
- Preheat oven to 350°F and generously grease 4 ramekins with butter. If you don't have ramekins you can use an 8" x 8" baking dish.
- In a large bowl, mix together the eggs, granulated sugar, milk, vanilla extract, cinnamon and nutmeg.
- Place a layer of french bread pieces in the bottom of the ramekins and spoon ⅓ cup of the egg 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.
Sauce
- 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!
Notes
- Store covered in the fridge for up to 4 days.
- Reheat leftovers in the oven at 350F until heated through or in the microwave.
This recipe was originally posted in June 2017 and updated in July 2018.
Barbara O says
I’ve tried different bread pudding recipes but this one knocked it out of the ballpark! By FAR the BEST we’ve tried! I used a 9 x 9 pan and cut the crust off the bread. I didn’t have bananas for the sauce so I substituted blueberries and it was fantastic! I would imagine you could substitute almost any fruit you wanted to or just omit it. I also didn’t have any rum in the house so I used Jack Daniels. Despite all of my substitutions this recipe was a real winner! My husband said it was by far the best bread pudding he’s ever had. I don’t know how such a simple recipe could be so delicious but it is!
Ruby says
Can this recipe be cut in half?
Amy Duska says
Yes it can.
Melissa Michiels says
This is by far the best bread pudding period. Perfect consistency, perfect level of sweetness., wonderful flavor! Just wish we could find a way to reduce the calories! But of course,, there goes the flavor and perfect texture! Thank you!
Mary Holmes says
Can this be made ahead of time for a 4:00 thanksgiving dinner. Maybe add the sauce last someway. Help!!
Amy Duska says
You can assemble them ahead of time and keep them covered in the fridge. Put them in the oven before you serve!
Anais Minks says
I made this in a baking dish instead of ramekins and I substituted the rum for white chocolate liqueur and the bananas for raspberries. Even though I made those changes, the integrity of the recipe stayed the same and let me tell you - it's delicious. This is probably the best bread pudding I've made. Thank you so much for this recipe that has the basis to be turned into so many different flavors!
Amy Duska says
Oh my that sounds so amazing! I'm going to have to try that combination for sure. Thanks for sharing 🙂 !
Julie says
I made this for the first time, I used ciabetta bread it was wonderful. I like the use of the ramekins. For four people, I used four ramekins, less waste. I will be making this again.
Julie fischer says
I made this for my husband and mom they said it was the best!!!
Amy says
Yay! I'm so glad they enjoyed it! 🙂
Renee says
How thick do you slice the he bread?
Amy says
About an inch thick
Amara says
hi, do you know where I could get french bread and make it stale fast because I am planning to make it for Thanksgiving this year and its Monday.
Amy says
Hi Amara, most grocery stores have an aisle that they discount bread that is not fresh anymore. Try looking for that, if you can't find it there, buy a loaf of french bread and let it sit out. It should be good by Thursday. I hope this helps!
sassiebrat says
Hello! Looks yummy! BUT! I do not own ramekins or a muffin tin. I am thinking of using an 8x8 square baking dish. Would this work? Also, what layer is last, the bread or the egg? And, pictures of all the steps would be nice! Thanks so much!
Amy says
I think you could use an 8 x 8 baking dish, I'm not sure about having to adjust the cooking time, I'm sure it's about the same. I always make the egg the last step to prevent it from drying out. I hope this helps.
Muriel says
Have you tried using a sugar substitute in this recipe?
Thalia @ butter and brioche says
Love bread pudding - especially when it's as delicious and comforting as this Louisiana version. Just divine Amy!
Amy says
Thank you Thalia!
Betty says
Could this recipe be enough for 9x13 pan.
Amy says
I think it would be enough for an 8x8 pan but I'm not sure about the 9x13. It would probably be thin. I think maybe a recipe and a half would do it.