Chef Ederique Goudia shares her family’s recipe for Louisiana-style bread pudding with praline rum sauce, a must-eat Thanksgiving dessert
Louisiana Style Bread Pudding with Praline Rum Sauce
- 2 loaves of bread (preferably french bread but sandwich bread will also work)
- 25 oz + 18 oz of water
- 18 oz of evaporated milk
- 2 ½ cup granulated sugar
- 3 eggs
- ¾ teaspoon vanilla extract
- 8 tablespoons unsalted butter (separated)
- Preheat oven to 350 degrees.
- Cut bread into small, one-inch pieces and soak in 25 ounces of water.
- In another bowl, mix 18 oz of evaporated milk, remaining 18 ounces of water, sugar, eggs, vanilla extract, and 4 tablespoons of melted butter.
- Whisk together then add soaked bread to liquid mixture.
- Stir until completely combined.
- Pour bread mixture into a greased baking dish and drizzle remaining 4 tablespoons of melted butter on top.
- Bake at 350 degrees for 45-50 minutes.
- 1 stick (8 tablespoons) unsalted butter
- 1 cup brown sugar
- ½ cup chopped pecans
- ½ cup dark rum
- In a medium saucepan, melt butter over medium heat.
- Add brown sugar and chopped pecans; cook 3-4 minutes, stirring frequently until sugar dissolves.
- Reduce heat to low and add ½ cup dark rum and cook for an additional minute.
- Pour over bread pudding and serve warm.
Want more great family recipes? Read 5 Thanksgiving Family Recipes and Traditions from Around the World.
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