Louisiana Bread Pudding - How to make bread pudding Louisiana style!
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5 from 5 votes

Louisiana Bread Pudding

A delicious, Louisiana style bread pudding that is perfect for breakfast or dessert!
Prep Time15 mins
Cook Time1 hr
Course: Breakfast
Cuisine: American
Servings: 4 ramekins
Calories: 617kcal
Author: Amy Duska


Bread Pudding

  • 6 large eggs
  • 2/3 cups granulated sugar
  • 2 cups milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 large loaf of french bread cut into 1 inch pieces.


  • 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


Bread Pudding

  • Preheat oven to 350° 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 1/3 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


  • 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!


One ramekin makes two servings.


Serving: 1/2 ramekin | Calories: 617kcal | Carbohydrates: 76g | Protein: 15g | Fat: 28g | Sugar: 49g