This cinnamon-and-nutmeg-spiced bread pudding is a New Orleans Creole tradition. If you like, serve it with Bourbon Crème Anglaise.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?