Steamboat Natchez

Toulouse Street & Mississippi River, New Orleans, LA 70130

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Bread Pudding Recipe

Bread Pudding Recipe

Bread Pudding Ingredients

• 1 loaf french bread cut into cubes
• 1 1/2 cups white chocolate chips
• 4 eggs, whole
• 1 quart heavy cream
• 1 cup granulated sugar
• 1/2 cup melted butter
• 2 cups sweetened condensed milk
• 1 vanilla bean
• 1 cup bourbon

Instructions Bread Pudding

Toss bread cubes in melted butter to coat, lay bread cubes on a cookie sheet, and toast in a 375 degree oven for 5 to 10 minutes or until golden brown. In a mixing bowl combine eggs and sugar and beat with a whisk until well combined. Add cream and beat again until everything is combined. Combine bread cubes, cream mixture, and white chocolate chips in a mixing bowl and pour into a buttered casserole dish. Allow the bread to soak in the custard for 30 minutes with weight on top such as another empty casserole dish. Place bread pudding into a preheated 325 degree oven and cook uncovered for 25-35 minutes or until custard is set.

Instructions Milk Punch Sauce

In a sauce pot flame the bourbon on medium heat until the alcohol is burned off. Scrape 1 vanilla bean into the condensed milk and add to the mixture to the bourbon. Heat sauce through and it is ready to served.

For Service

Cut the warm bread pudding with a generous portion of the sauce...delicious when garnish with mint and maceration berries.

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