Delores' New Orleans Style Bread Pudding

12 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Intermediate
5.0/5 (2)
Delores' New Orleans Style Bread Pudding
Delores’ New Orleans Style Bread Pudding with French bread, rum sauce, raisins, and pecans - Delores tells me she lets her bread go stale just so she can fix this for her family. A true Cajun classic. Great for parties, holidays and family gatherings.

Ingredients

12 servings
  • 1 loaf French bread
  • 2 quarts milk or 2 cans milk
  • 4 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1 cup raisins
  • 1/2 cup pecans, chopped
  • 1/4 pound butter, melted
  • Rum Sauce:
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 1/2 cup rum
  • 4 tbsp butter

Step-by-Step Instructions

  1. Preheat oven to 325 degrees F. Tear bread into pieces and soak in milk for 15 minutes. Mix with hands until well mashed and crumbled.
  2. In another bowl, beat eggs, gradually adding the sugars, vanilla, cinnamon, nutmeg, raisins, and pecans. Stir well. Pour melted butter into shallow 3 quart baking dish or pan.
  3. Add the egg mixture to the bread and milk, blending well together. Pour into baking dish, allowing butter to rise to the top.
  4. Bake at 325 degrees F for 45 minutes to 1 hour, until pudding is firm and lightly brown on top.
  5. Making your Rum Sauce: In a medium heavy bottom pot, combine the water, brown sugar, butter and rum and cook over medium heat for 5 minutes, stirring occasionally until sugar dissolves and sauce thickens slightly.
  6. Pour the hot rum sauce over the bread pudding as soon as you take it out of the oven. Serve warm.

Common Problems and Solutions

Q: Why is my bread pudding soupy instead of firm?

A: Make sure your bread has soaked for the full 15 minutes and is well mashed. Also, don't skip the full baking time - it needs 45 minutes to 1 hour to set properly. The pudding should be firm when you shake the pan gently.

Q: Can I make this ahead of time?

A: Yes! Bread pudding is perfect for make-ahead. You can assemble it the night before and refrigerate, then bake before serving. You can also bake it ahead and reheat gently, then make fresh rum sauce to pour over it.

Q: My rum sauce is too thin, what went wrong?

A: The sauce should cook for the full 5 minutes to allow the sugar to dissolve and thicken slightly. If it's still thin, simmer it a bit longer until it reaches a syrupy consistency. Remember it will thicken slightly as it cools.

Tips and Techniques

Day-old or slightly stale French bread works best because it absorbs the custard mixture better without falling apart. If your bread is fresh, you can dry it out in a 250°F oven for 10-15 minutes. For extra richness, use half milk and half heavy cream instead of all milk.

Ingredient Substitutions

  • rum: bourbon or whiskey
  • raisins: dried cranberries, chopped dates, or omit entirely
  • pecans: walnuts or almonds
  • French bread: Italian bread, challah, or brioche

Equipment Needed

  • 3 quart shallow baking dish or 9x13 inch pan
  • Medium heavy-bottomed pot for sauce
  • Large mixing bowl
  • Whisk or electric mixer

Historical Context

Bread pudding became a Louisiana staple during the 18th century when French and Spanish settlers adapted their European recipes to use local ingredients. The addition of rum sauce is distinctly New Orleans, reflecting the city’s Caribbean influences and the availability of rum through the port trade.