Tag Archives: Bread pudding

“Irish Bread Pudding with Whiskey Custard Sauce”

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In the spirit of St. Patrick’s Day, I’m making “Irish Bread Pudding.” You may ask, what is so Irish about bread pudding? I am making my favorite New Orleans-style bread pudding recipe and I am adding Irish Cream to the custard. Irish Cream is a liqueur containing whiskey, cream and various flavors such as coffee and vanilla extracts, sometimes chocolate. To be labeled legally as “Irish Cream Liqueur,” the whiskey must be produced in Ireland. Bailey’s Irish Cream is the quintessential Irish brand of this liqueur. When the Irish Cream Liqueur is added to this extra-rich bread pudding, the dessert really has some kick. And as some interesting trivia, New Orleans actually has a significant Irish population. The first Irish immigrated to this city in the late 1700’s, attracted because of Catholic traditions. More Irish settled in the city during the potato famines. The first Patrick’s Day celebration was held in 1809  So, let’s celebrate St. Patrick’s Day in a festive manner with this “Irish-inspired” dessert.

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Classic New Orleans-Style Bread Pudding

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I am making “Classic New Orleans Bread Pudding” as a sentimental tribute to all the Mardi Gras parades and festivities which have been cancelled this year due to the Covid-19 pandemic. Sad, but true — hard to social distance with these huge crowds and parades — and they have all been cancelled in the greater New Orleans area. Most restaurants in southern Louisiana offer a variation of Bread Pudding on their dessert menus — I view this as the quintessential New Orleans dessert. My favorite bread pudding recipe comes from well-known Cajun chef, Paul Prudhomme, and his Louisiana K-Paul’s restaurant. His recipe hits the spices just right — it is something special. I have adapted Prudhomme’s recipe slightly and am making it in honor of Mardi Gras this year. I will miss the fun and revelry!

 

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Sweet Potato Bread Pudding

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Bread Pudding is the quintessential New Orleans dessert. Every restaurant in the city has some sort of variation. Here’s an twist to this southern dessert. Sweet potatoes and pumpkin pie spices along with pecans really dress up classical bread pudding. And it appears like a cake when baked in a spring form pan. I served the dessert with bourbon sauce. Delicious. With Louisiana sweet potatoes available in the fall, this is a good time to make this variation.

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Pumpkin Bread Pudding

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Most restaurants in the South include “Bread Pudding” on their menus; it is a popular dessert offering here in Louisiana.  The baked bread and egg custard is sweet and rich, often accompanied with Rum Sauce. But, I have to admit that I never really liked this dessert. That is until I discovered Cajun Chef Paul Prudhomme’s version from the heart of the French Quarter in New Orleans. His version is sweet and light with aromatic pecans; accompanied by a Lemon Sauce and Chantilly Cream. It will turn you into a “Bread Pudding” believer.

Pumpkin Bread Pudding with Lemon Sauce - 1 - IMG_0795_1

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