Paul Prudhomme'S New Orleans Bread Pudding With Lemon Sauce And
A rich, comforting bread pudding with warm spices, raisins, and pecans, topped with lemon sauce and Chantilly cream—perfect for dessert gatherings or cozy family dinners.
Ingredients
- 3 large eggs ⓘ
- 1 1/4 cups sugar ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 1 1/4 teaspoons ground nutmeg ⓘ
- 1 1/4 teaspoons ground cinnamon ⓘ
- 1/4 cup unsalted butter, melted ⓘ
- 2 cups milk
- 1/2 cup raisins ⓘ
- 1/2 cup chopped pecans
- 5 cups very stale French bread cubes with crusts on
- Lemon Sauce ⓘ
- Chantilly Cream ⓘ
Instructions
- In a large bowl, beat eggs on high speed for 3 minutes.
- Add sugar, vanilla extract, ground nutmeg, ground cinnamon, and melted butter; beat on high until well blended.
- Beat in milk, then stir in raisins and chopped pecans.
- Place bread cubes in a greased loaf pan.
- Pour egg mixture over bread cubes and toss until bread is soaked.
- Let sit about 45 minutes, patting bread down occasionally.
- Place in a preheated 350°F oven. Immediately lower heat to 300°F and bake for 40 minutes.
- Increase oven temperature to 425°F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
- To serve, put 1 1/2 tablespoons warm Lemon Sauce in each dish, then spoon in 1/2 cup hot bread pudding and top with Chantilly Cream.
Tips & Substitutions
For best results, use very stale French bread, as it absorbs the custard better. If you don't have stale bread, toast fresh bread cubes in the oven for a few minutes until dry. You can swap raisins for dried cranberries or currants, and pecans can be replaced with walnuts or almonds. This bread pudding also pairs beautifully with Colleen'S Fudge for a decadent dessert experience.
Serving Suggestions
Serve warm bread pudding drizzled with lemon sauce and topped with a dollop of Chantilly cream for a delightful contrast of flavors. It makes a wonderful brunch dish, especially alongside lighter fare like Summer Broccoli Salad. For an indulgent touch, consider pairing it with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-45 seconds or warm in the oven at 350°F until heated through. Adding a little milk before reheating can help restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Paul Prudhomme'S New Orleans Bread Pudding With Lemon Sauce And contains roughly 329 calories, with 3g protein, 43g carbohydrates, and 4g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance and refrigerate it overnight. Just ensure to cover it tightly. Bake it fresh the next day for the best texture, but if you bake it ahead, reheat gently before serving.
What can I substitute for the eggs in this recipe?
You can use flaxseed meal or chia seeds as an egg substitute, using 1 tablespoon mixed with 3 tablespoons of water for each egg. However, this may slightly alter the texture of the final dish. Commercial egg replacers also work well.
How do I know when the bread pudding is done?
The bread pudding is done when it is puffed up, golden brown on top, and a toothpick inserted in the center comes out clean. An internal temperature of 160°F ensures it's cooked through and safe to eat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).