French Bread Pudding Dessert Recipe
A famous dessert from the French quarter and popularized by Commander’s Palace restaurant, this is a family favorite for any occasion, and a perfect finale to a Mardi Gras or Valentines dinner party.
2 Cups Sugar
1 Cup Butter
10 Eggs, beaten
3 Cups Cream
3 Cups Milk
Dash of Cinnamon
1 Tablespoon Vanilla Extract
20 to 24 slices (inch to inch and a half thick)
Fresh or Stale French Bread
Preheat oven to 350 degrees. In the large bowl of mixer cream together butter and sugar. Add eggs, cream, milk, vanilla and cinnamon. Mix well.
Place bread slices to cover bottom of a 9 x 13 baking pan or similar size casserole that is a bit deeper. Pour egg mixture slowly over bread, push down slices until thoroughly soaked. Set the pan into a larger baking pan with water to reach halfway up the sides of the pudding casserole. Bake for 45 minutes, until custard still soft, not firm.
Commander’s Palace serves with a rum or whiskey sauce over it, but we like a drizzle Anderson’s Maple Syrup warmed in the microwave. Whipped cream is an option as well. Enjoy this homey, yet elegant finish to any fine meal.