Norma's Bread Pudding

"This is the bread pudding served at Norma's Cafe, Norma's On the Run, and Norma's By the Bay in Pensacola, FL. People wait in line to get a taste of Norma's bread pudding."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:




  • Combine the sugar, milk and water in a bowl and mix well. Add the eggs, salt, vanilla, coconut and 1/4 cup melted margarine and mix well. Stir in the bread cubes. Let stand until the liquid is absorbed. Spoon into a 9 x 12 inch baking dish.
  • Bake at 350 degrees for 35 to 40 minutes, or until the pudding rises like a souffle and springs back when touched.
  • For the sauce: Combine the eggs and flavoring (whiskey or lemon juice or amaretto, not all!) in a food processor. Process until well blended. Add the confectioners' sugar and 1/2 cup melted margarine and process until smooth.

Questions & Replies

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  1. bmott
    No instructions on cooking the sauce. Do you eat the raw eggs in the sauce?
  2. Kathryn B.
    why doesn't the recipe call for real butter and instead calls for margarine?
  3. lhpetrey
    Hi, I love Norma's bread pudding, but have never made it. For the French Bread, do I use the soft kind that one might buy to make garlic bread, or a baguette-type loaf? Thanks! Leslie


  1. murphychef
    I have eaten Norma's bread pudding over the years at her multiple locations and loved it! I've tried the three sauces and my personal favorite is the whiskey sauce, but the lemon and ameretto are great also. When I saw this recipe online, I knew I had to try it for my dinner I was hosting. I knew that Norma's bread pudding was very moist, but when I combined the recommended 4 cups of bread cubes with liquid, there was so much liquid in the bowl, so I added more bread cubes (probably about an extra 1 or 2 cups.) After letting rest in the baking pan, the bread absorbed most of the liquid, but not all. The finished product turned out perfectly! And the whiskey sauce... OMG! To die for! My friends were so impressed with my professional dessert. The pan served 8 people comfortably, but if you expect more than 8 people, I would double the recipe. I highly recommend this recipe!
  2. hollygolightlytoday
    The amaretto is key in this! I have had the original recipe at Norma's and this is it....Think some of the 4 stars didn't use the amaretto. Sublime bread pudding. Thanks!
  3. Sydney Mike
    We're 2 who love coconut, so that was included as I followed the recipe right on down ~ Well, almost, that is, 'cause I did substitute a whole grain bread for what was given in the ingredients! You have a great tasting bread pudding here & I'm keeping your recipe around, for sure! Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
  4. weekend cooker
    Good bread pudding. I did use 2% milk, and I used lemon juice..Liked the flavoring, though we were not used to the coconut being in this, though it was a nice change, it was all right. I will make again towards the winter months, and adjust it, and will update the review . Made for 1-2-3 hits.
  5. Annacia
    This is a very nice bread pudding. I omitted the coconut because of it's very high sat fat and skipped the sauce because I had some stewed apples that I wanted to use as a topping. I have to say that I loved the way it ended up with a raised edge and flat center, it would be perfect for adding any type fruit filling to topping if you were serving it to the entire family. I used Splenda for the sugar in the amount of 1/2 a cup which I found to be sweet enough, all skim milk (no water). Also, since I wasn't making the sauce I added Frangelico (out of Amaretto) to the pudding.



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