Chef Remy
Bananas Foster Cheesecake
New Orleans' most famous dessert transformed into a showstopping cheesecake, with layers of buttery caramelized bananas, dark rum caramel, and a silky filling so rich it could make Brennan's jealous.
Culinary Explorer
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Bread Pudding with Whiskey Sauce
Created by Chef Remy
Stale French bread reborn in a bath of vanilla custard, baked until golden and trembling, then baptized tableside with a sinfully rich bourbon sauce that pools into every crevice
Desserts
Creole
Dinner Party
Holiday
Comfort Food
30 min
Active Time
1 hr cook•1 hr 30 min total
Yield12 servings
This is the dessert that proves Louisiana cooks waste nothing. We take bread that's past its prime, bread that would go to the birds anywhere else, and we turn it into something so good people close their eyes when they take the first bite. That's the bayou way.
My grandmother Evangeline made bread pudding every Sunday after church. She'd collect the French bread that had gone stale during the week, tear it into rough chunks with her hands, and let it soak in a custard so rich with eggs and cream and vanilla that the bread practically wept with gratitude. She never measured anything. She'd crack eggs into a bowl until it looked right, pour cream until the bread was swimming, and add sugar until she nodded to herself. I learned to cook by watching her hands.
At Lagniappe, we've served this dessert since the day we opened. The kitchen fills with the smell of cinnamon and nutmeg, and the whiskey sauce bubbles away on the back burner waiting for its moment. When it hits the table, we pour that sauce right in front of our guests. The bourbon perfume rises, the sauce runs into every golden crevice, and for a few seconds nobody says a word. They just breathe it in.
The secret is patience. Let that bread soak until it's drunk on custard. Bake it low and slow until the top turns golden but the center still trembles like a dream. And that sauce? Cook it gently so the egg yolk thickens it without scrambling. This is not health food. This is soul food. Every calorie is earned.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
day-old French bread
Quantity
1 pound
whole milk
Quantity
4 cups
heavy cream
Quantity
1 cup
large eggs
Quantity
4
granulated sugar
Quantity
2 cups
pure vanilla extract
Quantity
2 tablespoons
ground cinnamon
Quantity
1 teaspoon
freshly grated nutmeg
Quantity
1/2 teaspoon
golden raisins (optional)
Quantity
1/2 cup
unsalted butter (for pudding)
Quantity
4 tablespoons
melted, plus more for pan
unsalted butter (for sauce)
Quantity
1/2 cup (1 stick)
powdered sugar
Quantity
1 cup
sifted
large egg yolk
Quantity
1
bourbon or Tennessee whiskey
Quantity
1/4 cup
| Ingredient | Quantity |
|---|---|
| day-old French bread | 1 pound |
| whole milk | 4 cups |
| heavy cream | 1 cup |
| large eggs | 4 |
| granulated sugar | 2 cups |
| pure vanilla extract | 2 tablespoons |
| ground cinnamon | 1 teaspoon |
| freshly grated nutmeg | 1/2 teaspoon |
| golden raisins (optional) | 1/2 cup |
| unsalted butter (for pudding)melted, plus more for pan | 4 tablespoons |
| unsalted butter (for sauce) | 1/2 cup (1 stick) |
| powdered sugarsifted | 1 cup |
| large egg yolk | 1 |
| bourbon or Tennessee whiskey | 1/4 cup |
Equipment Needed
- •9x13 inch baking dish
- •Large mixing bowl
- •Small saucepan for sauce
- •Whisk
- •Small pitcher for tableside service
Instructions
- 1
Prepare the bread
Tear the French bread into rough chunks about the size of your thumb. Don't cut it with a knife. Tearing creates irregular surfaces that grab onto the custard better. Spread the pieces in a large mixing bowl. If your bread is fresh, spread it on a baking sheet and let it sit out for a few hours or toast it lightly in a 300F oven for ten minutes. You want it dry enough to drink up all that custard.
The bread from a good New Orleans bakery works best. Po-boy bread or a crusty baguette will do fine. Avoid anything too soft or too dense. - 2
Make the custard
In a large bowl, whisk together the milk and heavy cream. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and uniform. Whisk in the sugar until dissolved. You shouldn't feel grains when you rub the custard between your fingers. Add the vanilla, cinnamon, and nutmeg. The kitchen should smell like Christmas morning.
- 3
Soak the bread
Pour the custard over the bread pieces. Use your hands to press the bread down gently, making sure every piece gets submerged. Let it soak for at least 45 minutes, pushing the bread down occasionally. The bread should absorb nearly all the liquid and feel heavy and saturated. If you squeeze a piece, custard should weep out like a sponge.
You can soak the bread overnight in the refrigerator for even better results. The custard penetrates deeper and the texture becomes silkier. - 4
Assemble and bake
Preheat your oven to 350F. Butter a 9x13 inch baking dish generously. If using raisins, fold them into the soaked bread mixture. Pour the melted butter over the top and stir gently to distribute. Transfer everything to the prepared dish, spreading evenly. The mixture should come about three-quarters up the sides. Bake for 50 to 60 minutes until the top is golden brown and puffed, but the center still has a gentle wobble when you shake the pan.
The pudding will puff dramatically in the oven, then settle as it cools. That's exactly what should happen. Don't overbake or you'll lose that creamy center. - 5
Make the whiskey sauce
While the pudding bakes, make your sauce. Melt the butter in a small saucepan over medium-low heat. Whisk in the powdered sugar until smooth. The mixture will look grainy at first, then come together. Remove from heat and let cool for two minutes. This is important. If you add the egg yolk to screaming hot butter, you'll have scrambled eggs. Whisk in the egg yolk quickly until the sauce thickens slightly and turns glossy. Add the bourbon and whisk until incorporated. Keep warm over very low heat.
- 6
Rest and serve
Let the bread pudding rest for ten minutes after it comes out of the oven. Cut into generous squares and transfer to plates. Bring the sauce to the table in a small pitcher. Pour it tableside while your guests watch, letting it pool around the pudding and seep into every crack. Serve immediately while the pudding is still warm and the sauce is still fragrant with bourbon.
Chef Tips
- •The quality of your vanilla matters here. Use pure vanilla extract, not imitation. At Lagniappe, we use Mexican vanilla for its deeper, more complex flavor.
- •If you're feeding folks who don't do alcohol, substitute the bourbon with strong coffee or more vanilla extract. The sauce won't have that bourbon bite, but it'll still be rich and delicious.
- •Golden raisins are traditional, but I've made this with dried cherries, chopped pecans, or white chocolate chips. Trust your instincts. Add what makes you happy.
- •Leftovers reheat beautifully. Cover with foil and warm in a 300F oven for fifteen minutes. Make fresh sauce though. Reheated sauce breaks.
Advance Preparation
- •The bread can be soaked in custard overnight in the refrigerator. Let it come to room temperature for 30 minutes before baking.
- •The pudding can be baked several hours ahead and reheated, covered with foil, at 300F for 15 to 20 minutes.
- •The sauce should be made fresh, but the butter and sugar can be melted together and held. Add the egg yolk and bourbon just before serving.
Frequently Asked Questions
Nutrition Information
1 serving (about 200g)
Calories
550 calories
Total Fat
24 g
Saturated Fat
14 g
Trans Fat
0 g
Unsaturated Fat
10 g
Cholesterol
145 mg
Sodium
165 mg
Total Carbohydrates
73 g
Dietary Fiber
1 g
Sugars
52 g
Protein
9 g
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