Creole Bread Pudding
Indulge in the warm, spiced decadence of Creole Bread Pudding, a Southern-inspired classic that transforms simple ingredients into an unforgettable dessert. Made with cubes of day-old French bread soaked in a rich custard of whole milk, heavy cream, eggs, and a blend of cinnamon, nutmeg, and vanilla, this bread pudding boasts a velvety texture with just the right amount of sweetness. Juicy raisins—optionally infused with dark rum—add bursts of flavor, while a luscious homemade rum sauce takes this dessert to the next level with its buttery, caramel-like richness. Perfect for gatherings or a cozy family treat, this pudding is baked to golden perfection and served warm for a satisfyingly comforting finish. Garnish with a dusting of powdered sugar for an elegant touch. Whether for holidays or anytime indulgence, Creole Bread Pudding brings irresistible flavor and charm to your table!
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Recipe Information
Ingredients
- 12 cups (cubed, day-old or slightly stale) French bread
- 4 cups Whole milk
- 1 cup Heavy cream
- 4 Eggs
- 1 cup Granulated sugar
- 1 cup (packed) Light brown sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.75 cup Raisins
- 0.25 cup Unsalted butter, melted
- 0.25 cup (optional, for soaking raisins) Dark rum
- optional Powdered sugar (for garnish)
- 0.5 cup Rum Sauce: Unsalted butter
- 1 cup Rum Sauce: Granulated sugar
- 0.25 cup Rum Sauce: Dark rum
- 0.25 cup Rum Sauce: Heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
If using the rum for soaking raisins, combine raisins and dark rum in a small bowl and let soak for 20 minutes. Drain excess rum before use. Skip this step if not using rum.
In a large mixing bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, light brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Add the cubed French bread into the bowl and toss gently, ensuring every piece of bread is coated with the custard mixture. Let sit for 15 minutes to allow the bread to absorb the mixture.
Fold the raisins (soaked or unsoaked) and melted butter into the bread mixture.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
While the bread pudding is baking, prepare the rum sauce. In a small saucepan over medium heat, melt the butter. Add the sugar and stir until dissolved, then whisk in the rum and heavy cream. Bring the mixture to a simmer and cook for 3–5 minutes until slightly thickened. Remove from heat.
Once the bread pudding is done, remove it from the oven and let it cool for 5–10 minutes before serving.
Drizzle the warm rum sauce generously over individual servings of the bread pudding and garnish with powdered sugar if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
8764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.6 g | 408% | |
| Saturated Fat | 182.0 g | 910% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1565 mg | 522% | |
| Sodium | 6851 mg | 298% | |
| Total Carbohydrate | 1277.5 g | 465% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 832.4 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 16.3 mcg | 81% | |
| Calcium | 2097 mg | 161% | |
| Iron | 41.9 mg | 233% | |
| Potassium | 4055 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
