Louisiana Bread Pudding With Lemon Sauce

READY IN: 1hr 20mins
Recipe by pink cook

Recipe by: Jackie Milligan. A New Orleans style Mardi Gras Dessert. Bread pudding is found on the menu of almost every restaurant in New Orleans. It's a staple of the Louisiana diet, one bite of this wonderful desert and you'll know why.

Top Review by Darkhunter

Ohboy, oh boy, is this ever goooood! To chop my dates, I mixed them with the sugar and chopped them in my food processor. Oh, and I baked it in a loaf pan, as I wanted better portion control. This is a bread pudding that I will have often. And the lemon sauce is divine, if a little sweet! Thnx for sharing your recipe, pinky. This was made as my final recipe adoptions from you. Made for PAC Spring 2010. You've been adopted! http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

Ingredients Nutrition


  1. BREAD PUDDING: preheat oven to 350ºF. In a bowl large enough to hold bread and liquid, beat eggs with a fork until lemon yellow in color. Whisk in milk, vanilla and almond extract.
  2. Soak bread in egg and milk mixture until the bread has absorbed most of the liquid, about 5 to 10 minutes.
  3. Mix sugar, salt, spices (and chopped dates) in a separate bowl. When bread has soaked up the liquid, add dry ingredients and mix well.
  4. Butter a baking dish large enough to hold the bread mixture 2 -1/2 qt pan or 8x8" will work. Pour bread mixture into pan and dot top with pieces of butter.
  5. Bake for 30 minutes or until a cake tester or toothpick inserted into center comes out clean. Remove from oven and allow to cool or serve immediately.
  6. LEMON SAUCE: blend sugar, cornstarch and water in a sauce pan.
  7. Bring to a boil over med-high heat. Cook 2 - 3 min until mixture is thickened.
  8. Remove from heat and add lemon zest, lemon juice and butter.
  9. Cut in squares and serve warm lemon sauce over bread pudding.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a