Creole Bread Pudding

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Bread Pudding

  • 3 loaves French bread, cut into cubes
  • 1 cup golden raisins
  • 1/2 gallon whole milk (no substitutes)
  • 1 3/4 cups sugar
  • 10 eggs, beaten
  • 2 sticks butter (no substitutes), melted
  • 2 tablespoons pure vanilla extract
  • Nutmeg to taste
  • Cinnamon to taste


  • 1 pound butter, softened
  • 8 to 10 ounces confectioners' sugar
  • 2 tablespoons vanilla extract
  • Bourbon, brandy or cognac to taste


  1. Heat oven to 350 degrees F.
  2. In large bowl, pour milk over the cubed French bread. Let the bread absorb the milk.
  3. Add remaining ingredients and mix well with hands. Pour into pan (which has been coated with non-stick cooking spray) and bake for 45 minutes to 1 hour.
  4. Meanwhile, make the sauce: Combine all ingredients.
  5. Serve the pudding while rather warm with a big spoonful of sauce on top. Let the sauce melt into and down the sides of the Creole bread pudding.