Rustic Bread Pudding

Way back in the olden days (the college years) I worked at the Country Club of Louisiana.  If you’ve ever had the opportunity to dine there, I’m sure you remember three things that were fabulous:  the honey butter, the wedge salad with bleu cheese dressing and the bread pudding.  I’ve tried bread pudding for dessert at numerous Louisiana establishments and so far, none have come close to the decadence that is CCLA bread pudding.  I don’t know what they put in it but holy moly!  Goodness!  Anyway, this is the recipe I use when I make bread pudding.  It’s not as good as theirs, but it’s not too shabby!

Rustic Bread Pudding


Rolls going stale (enough to fill a small casserole)

1 cup sugar

1 can evaporated milk

1 tsp. vanilla

4 eggs – yolks only

1/3 cup butter

2 cups milk

For the sauce:

1 can evaporated milk

1 cup milk

1 cup sugar

Cornstarch and water to thicken it (I was out so I skipped that step!)


Preheat oven to 325.

Dice the rolls into rough pieces, they don’t need to be perfect (hence, RUSTIC bread pudding).  Spray baking dish with nonstick spray and put the bread pieces in.  Mix up the next six ingredients (not the ones for the sauce though) and pour over the bread.  Bake for 45 minutes.

For the sauce:

In a saucepan, combine 1 can evaporated milk with the cup of milk and sugar.  Stir well and continuously over medium heat until sauce has thickened some.  You may add cornstarch mixed with water at this point to aid in the thickening process.  Pour over servings of bread pudding.

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Rustic Bread Pudding (hot out of the oven, before sauce topping)






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Rustic Bread Pudding with Sauce






The Verdict:  well I’ve been making this for many years and it’s always fantastic!  It’s better when the sauce is thicker, so if you’re handy then do it that way!  It’s got a great flavor, there’s no alcohol in this and honestly, it really doesn’t need it.  I believe the original recipe came from my friend Kenleigh’s mom.  That lady can cook!


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