Creole Bread Pudding

Course Dessert


  • 1 tsp ground nutmeg
  • 3 large eggs, beaten well
  • 4 cups milk
  • 2 tsp vanilla extract
  • 10 cups  small cubes or torn pieces of stale bread
  • 1 cup raisins
  • 1 cup  chopped toasted pecans or walnuts (optional)

For brown sugar-bourbon sauce:

  • 1 1/4 cups water
  • 1/2 cup packed brown sugar
  • 1/4 tsp nutmeg
  • 1/4 cup Bourbon Whiskey (optional)
  • 1 1/2 tsp cornstarch
  • 1 tbsp butter


  • Preheat oven to 350°F degrees. Place Square Savarin Tray (or Straight Muffin Tray) on Medium Perforated Baking Sheet and set aside.
  • Stir together the sugar and nutmeg in Stainless Mixing Bowl. Add the beaten eggs, milk, and vanilla. Whisk to combine into a custard. Add bread cubes along with raisins and nuts (if using them), and stir to mix everything well.
  • Set the pudding mixture aside for 20-30 minutes to allow the bread to absorb the custard.
  • While the pudding is resting, make the sauce by combining the water, brown sugar, and nutmeg in a small saucepan.
  • In a small bowl, stir together the bourbon (or ¼ cup water, if not using bourbon) and cornstarch, mixing them well.