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Louisiana Bread Pudding - How to make bread pudding Louisiana style!

Louisiana Bread Pudding

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8
Author: Amy Duska


Bread Pudding

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


  • 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


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.


  • 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!


  • Store covered in the fridge for up to 4 days.
  • Reheat leftovers in the oven at 350F until heated through or in the microwave.


Serving: 1/2 ramekin | Calories: 440kcal | Carbohydrates: 82g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 344mg | Potassium: 357mg | Fiber: 2g | Sugar: 52g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 3mg