Louisiana Bread Pudding
A delicious, Louisiana style bread pudding that is perfect for breakfast or dessert.
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.