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Creole Bread Pudding

Sara Essex Bradley

Servings: 12

This cinnamon-and-nutmeg-spiced bread pudding is a New Orleans Creole tradition. If you like, serve it with Bourbon Crème Anglaise.


  • 10 large eggs
  • 2-3/4 cups whole milk
  • 2-3/4 cups heavy cream
  • 1 cup granulated sugar
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly ground nutmeg
  • 1/4 tsp. kosher salt
  • 8 oz. day-old thin-crusted white bread (such as New Orleans-style French or Italian bread), cut into 1-inch cubes (about 8 cups)
  • 3/4 cup raisins
  • 1-1/4 oz. (2-1/2 Tbs.) unsalted butter, cut into small pieces

Nutritional Information

  • Calories (kcal) : 450
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 240
  • Sodium (mg): 220
  • Carbohydrates (g): 39
  • Fiber (g): 1
  • Protein (g): 10


  • Whisk the eggs in a large measuring cup or bowl with a spout until lightly beaten. Whisk in the milk, cream, 3/4 cup of the sugar, 3/4 tsp. of the cinnamon, the nutmeg, and salt until the sugar dissolves.
  • Divide the bread and raisins evenly among twelve 6-oz. ramekins. Pour the custard over the top of each ramekin until almost full. Submerge the bread to help soak up the custard. Let sit for 10 minutes, then pour any remaining custard into the ramekins until almost full. Cover and refrigerate for at least 4 and up to 12 hours.
  • Let the puddings sit at room temperature for 1-1/2 hours.
  • Position a rack in the center of the oven and heat the oven to 325°F. Mix the remaining 1/4 cup sugar and 3/4 tsp. cinnamon in a small bowl. Evenly dot the tops of the puddings with the butter and sprinkle them with the cinnamon sugar. Set the ramekins in a shallow roasting pan and add enough boiling water to come halfway up the sides. Bake until browned on top and a knife inserted in the center comes out barely clean, about 40 minutes. Let the puddings cool on a rack for at least 15 minutes before serving warm or at room temperature.


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Reviews (1 review)

  • user-590480 | 12/07/2017

    This is a wonderful dessert; I have made it in a glass dish as well as individual porcelain tea cups. The custard is fabulous, and wins high marks from the family chef with 35 years experience. Tips from the chef: use brioche as your bread, soak your raisins in bourbon, cover w saran wrap, pat the bread into the custard to help the bread absorb the egg mix, and bake in a hot water bath. The Creme Anglais is a great make-ahead sauce. This is easy and special!!

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