Rockin’ N'Awlins Bread Puddin’

  • Yield: 12 servings


3large eggs
3/4cup brown sugar, packed
1/2cup granulated sugar
2teaspoons real vanilla flavoring
1 1/4teaspoons ground nutmeg
1 1/4teaspoons ground allspice
1/2cup butter, melted
2cups whole milk
1/2cup raisins
3/4cup mixed nuts, chopped
15ounces can of fruit coctail
8cups stale po boy bread, cut into cubes
2cups evaporated milk
3/4cup brown sugar, packed
1tablespoon cornstartch
3/4cup Spice Rum (mmmm)
3tablespoons butter
1 pinch of salt


  1. In an electric mixer, beat the eggs on high till very frothy and bubbly approximately 3 minutes. Add both sugars, nutmeg, allspice, vanilla and butter. Beat on high till very well blended. Add in the milk and fruit cocktail and beat on low for about 10 seconds. Stir in the mixed nuts by hand.
  2. Cut french bread into bite size pieces with a serrated knife. Spread out onto a buttered 9×13 pan. Pour the egg mixture evenly over the bread. With clean hands, mix well, making sure all the bread is covered in liquids. Cover with plastic wrap and let it sit for 2 hours. You want to give the bread plenty of time to absorb all those awesome juices. Stir every half hour.
  3. Preheat oven to 350 degrees. Give pudding one final stir, then place into oven. Immediately lower the oven temperature to 325 degrees and then bake for 45 minutes.
  4. After 45 minutes, raise the temperature to 425 degrees and let the pudding bake till well browned on top. This should take approximately 15 to 20 minutes. Pudding will be puffy.


  1. In a saucepan using medium heat, combine the milk, sugar and salt. Mix the cornstarch into the 1/4 cup of spice rum. Whisk really well. Pour into the saucepan, with the milk and sugar. Bring to a full boil. Reduce the heat and continue to simmer for approximately 10 more minutes. Remove from the heat and using a whisk, add the butter and remaining spice rum.


  1. Get a big scoop of nice warm pudding and place in a bowl. Spoon your warm sauce on top. You will think you died and went to heaven. No kidding.

NOTE: If you are not a fan of rum, whiskey can be used instead.