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how to make the perfect louisiana bread pudding?

I’ve been looking to baking a louisiana style bread pudding as a treat for some friends. The problem is that when I make it, although delicious, it usually falls apart as soon as I remove the mould, which of course is not as pleasing to the eye. So can I get some soul food lovers to help me out with a good recipe or some pointers to get a perfect bread pudding.
Best answer wins him/herself 10 points.
6 Responses to “how to make the perfect louisiana bread pudding?”
  1. Britney Mcmahon Said:

    Louisiana Bread Pudding With Whiskey Sauce

    A pan of warm bread pudding transforms day-old bread — plus eggs and cream — into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that’s flavored by a healthy dose of bourbon.

    Serves 4 to 6
    1/4 cup bourbon
    1/2 cup raisins
    4 cups (about 1/2 baguette) 1-inch cubes of day-old baguette
    1 1/2 cups whole milk
    1/2 cup heavy cream
    2 large eggs
    3/4 cup sugar
    1 tablespoon pure vanilla extract
    1/8 teaspoon salt
    1/8 teaspoon ground allspice
    2 tablespoons unsalted butter
    1 1/2 cups heavy cream
    2 teaspoons cornstarch
    1/3 cup sugar
    1/3 cup bourbon
    Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
    To make whiskey sauce, bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.
    Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.
    Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.


  2. Alijah Neale Said:

    Louisiana Bread Pudding

    8 c. French bread, torn in pieces
    4 c. milk
    4 T. vanilla
    1 c. seedless raisins
    5 eggs
    2 c. sugar
    ½ c. butter, melted
    2 T. cinnamon

    Lemon sauce for Bread Pudding

    1 c. sugar
    Juice from 4 lemons
    2 tsp. vanilla
    1 c. water
    1 ½ c. heavy cream
    Cornstarch to thicken

    For Bread Pudding:

    Mix bread, milk, vanilla, raisins, eggs, sugar, butter and cinnamon together in a large bowl. Pour mixture into a baking pan and bake at 225º until firm, approximately 45 minutes to 1 hour. Serve hot with Lemon Sauce.

    For Lemon Sauce:

    Mix sugar, lemon juice, vanilla, water, and heavy cream in a saucepan. Bring mixture to a boil. Add cornstarch to thicken. Pour over bread pudding.

  3. Brielle Haywood Said:

    louisiana Bread Pudding

    9 slices of bread

    2 eggs
    1 can of Pet Milk
    1 cup of milk
    3/4 cup of sugar
    4 tablespoons of melted butter
    1 teaspoon of vanilla

    Cut or tear bread into small pieces
    Combine eggs, milk, sugar, mix well add to bread, stir well let sit for about 30 minutes
    Add butter and vanilla stir well
    Pour into a buttered 9 by 13 pan. Bake at 350 degrees for about 30 minutes or until center is cooked. You may add raisins, pineapple or fruit of your choice.
    But Grandma made it plain so do I.

    So easy, and best of all so good, enjoy.

  4. Andy Rowland Said:

    I’m more of a gourmet cook but I do own several southern cookbooks.

    I like this one because of the butter in it.

    Bread Pudding

    6 slices French bread (not sourdough), crust removed
    4 T (1/2 stick) Butter
    3 Eggs
    2 Egg yolks
    1/2 cup sugar
    1/4 teaspoon salt
    2 cups milk
    1/2 cup heavy cream
    1 1/2 teaspoons vanilla
    Confectioners sugar for sprinkling

    Preheat the oven to 375 degrees. Have ready a 2 quart baking dish.
    Butter one side of each slice of bread and set aside.
    Put the eggs, yolks, sugar, and salt in a large bowl and beat until thoroughly mixed. Pour the milk and cream into a heavey buttomed saucepan and heat until scalded (tiny bubbles will form around the edges of the pan). Remove from the het and, whisking briskly, slowly add the egg mixture. Stir in the vanilla.
    Put a kettle of water on to boil.
    Layer the bread butter side up, in the baking dish. Strain the custard into the dish (the bread will float to the top). Set the baking dish in a larger pan and place on the middle rack of the oven. Pull out the rack just enougn so that you can pour boiling water into the pan – the water should come halfway up the sides of the baking dish.

    Bake for about 45 minutes, or until the custard is set except for a slight tremble in the center. Remove froom the oven and sprinkle confectioners’ sugar on top.

    This should be very rich and you will get rave reviews.

    Good luck my friend.

  5. Raven Yates Said:

    I read them all and its the one with 5 eggs that answers your needs. The additional eggs are the binder that will help you turn it out onto your platter…Though both Paul Prudhomme and Craig Claiborne serve it with a Hard sauce (bourbon)

  6. Molly Dawe Said:

    Here Is The Best Louisiana Bread Pudding Recipe I Have Found:

    8 slices stale bread/challah
    2 eggs
    1/4 cup sugar
    1/2 cup seedles raisins
    1 pt nondairy creamer
    1 pt water
    1/2 tsp cinnamon
    1 tsp lemon extract/flavoring
    1 cup slightly salted water

    Dip slices of stale bread in salted water until soft. Drain and place
    in a bowl, ading well-beaten eggs, sugar and raisins.
    Scald nondairy creamer combined with water; add cinnamon and lemon
    extract and blend. Pour over bread and fill greased pudding dish
    with mixture.
    Set in pan of hot water and bake in 350 F. oven for abt. 45 min.
    Serve with Honey Sauce.

    Servings: 6 servings

    Hope This Helps x

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