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Created by Chef Remy
Stale French bread reborn in a bath of vanilla custard, baked until golden and trembling, then baptized tableside with a sinfully rich bourbon sauce that pools into every crevice
This is the dessert that proves Louisiana cooks waste nothing. We take bread that's past its prime, bread that would go to the birds anywhere else, and we turn it into something so good people close their eyes when they take the first bite. That's the bayou way.
My grandmother Evangeline made bread pudding every Sunday after church. She'd collect the French bread that had gone stale during the week, tear it into rough chunks with her hands, and let it soak in a custard so rich with eggs and cream and vanilla that the bread practically wept with gratitude. She never measured anything. She'd crack eggs into a bowl until it looked right, pour cream until the bread was swimming, and add sugar until she nodded to herself. I learned to cook by watching her hands.
At Lagniappe, we've served this dessert since the day we opened. The kitchen fills with the smell of cinnamon and nutmeg, and the whiskey sauce bubbles away on the back burner waiting for its moment. When it hits the table, we pour that sauce right in front of our guests. The bourbon perfume rises, the sauce runs into every golden crevice, and for a few seconds nobody says a word. They just breathe it in.
The secret is patience. Let that bread soak until it's drunk on custard. Bake it low and slow until the top turns golden but the center still trembles like a dream. And that sauce? Cook it gently so the egg yolk thickens it without scrambling. This is not health food. This is soul food. Every calorie is earned.
Quantity
1 pound
Quantity
4 cups
Quantity
1 cup
Quantity
4
Quantity
2 cups
Quantity
2 tablespoons
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/2 cup
Quantity
4 tablespoons
melted, plus more for pan
Quantity
1/2 cup (1 stick)
Quantity
1 cup
sifted
Quantity
1
Quantity
1/4 cup
| Ingredient | Quantity |
|---|---|
| day-old French bread | 1 pound |
| whole milk | 4 cups |
| heavy cream | 1 cup |
| large eggs | 4 |
| granulated sugar | 2 cups |
| pure vanilla extract | 2 tablespoons |
| ground cinnamon | 1 teaspoon |
| freshly grated nutmeg | 1/2 teaspoon |
| golden raisins (optional) | 1/2 cup |
| unsalted butter (for pudding)melted, plus more for pan | 4 tablespoons |
| unsalted butter (for sauce) | 1/2 cup (1 stick) |
| powdered sugarsifted | 1 cup |
| large egg yolk | 1 |
| bourbon or Tennessee whiskey | 1/4 cup |
Tear the French bread into rough chunks about the size of your thumb. Don't cut it with a knife. Tearing creates irregular surfaces that grab onto the custard better. Spread the pieces in a large mixing bowl. If your bread is fresh, spread it on a baking sheet and let it sit out for a few hours or toast it lightly in a 300F oven for ten minutes. You want it dry enough to drink up all that custard.
In a large bowl, whisk together the milk and heavy cream. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and uniform. Whisk in the sugar until dissolved. You shouldn't feel grains when you rub the custard between your fingers. Add the vanilla, cinnamon, and nutmeg. The kitchen should smell like Christmas morning.
Pour the custard over the bread pieces. Use your hands to press the bread down gently, making sure every piece gets submerged. Let it soak for at least 45 minutes, pushing the bread down occasionally. The bread should absorb nearly all the liquid and feel heavy and saturated. If you squeeze a piece, custard should weep out like a sponge.
Preheat your oven to 350F. Butter a 9x13 inch baking dish generously. If using raisins, fold them into the soaked bread mixture. Pour the melted butter over the top and stir gently to distribute. Transfer everything to the prepared dish, spreading evenly. The mixture should come about three-quarters up the sides. Bake for 50 to 60 minutes until the top is golden brown and puffed, but the center still has a gentle wobble when you shake the pan.
While the pudding bakes, make your sauce. Melt the butter in a small saucepan over medium-low heat. Whisk in the powdered sugar until smooth. The mixture will look grainy at first, then come together. Remove from heat and let cool for two minutes. This is important. If you add the egg yolk to screaming hot butter, you'll have scrambled eggs. Whisk in the egg yolk quickly until the sauce thickens slightly and turns glossy. Add the bourbon and whisk until incorporated. Keep warm over very low heat.
Let the bread pudding rest for ten minutes after it comes out of the oven. Cut into generous squares and transfer to plates. Bring the sauce to the table in a small pitcher. Pour it tableside while your guests watch, letting it pool around the pudding and seep into every crack. Serve immediately while the pudding is still warm and the sauce is still fragrant with bourbon.
1 serving (about 200g)
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