Featured Italian Dessert

A Fantastic New Orleans Bread Pudding

Italian Dessert

Bread Pudding made with brown butter and rum sauce. This a great dish to make at any time of the year, but it is exceptionally enjoyed at Mardi Gras time.


Serves 10


For The Pudding

  • 4 ½ cups whole milk – or more as needed
  • 2 cups heavy cream
  • 1 ½ cups sugar
  • 1 ½ tsps ground cinnamon
  • 1 ½ tsps vanilla
  • zest from one orange
  • 12 eggs – beaten
  • 1 tb butter – unsalted
  • 4 cups very stale italian bread – broken into small cubes
  • ¼ tsp nutmeg – or more to taste

For The Sauce

  • 8 tbs butter – unsalted
  • ½ cup corn syrup – light
  • 1 cup sugar
  • 1 cup dark rum
  • 1 cup heavy cream
  • pinch of salt
  • 1 tsp vanilla
  • 1 cup almonds – sliced


  1. To make the pudding, preheat the oven to 350º.
  2. Whisk together milk, cream, sugar, cinnamon, vanilla, orange zest, nutmeg and eggs in a large bowl.
  3. Mix in the very stale bread cubes and let them soak for about 30-40 minutes. It is difficult to determine how much milk will be absorbed so if the mixture looks dry, add more milk.
  4. In the meantime, butter a 9X13-inch baking dish.
  5. After the bread has soaked, slowly pour it into the prepared dish.
  6. Bake until golden – approximately 40-45 minutes.
  7. To make the sauce, melt the butter in a medium saucepan over moderate heat until the sauce turns a light brown color with a nutty aroma – about 4-6 minutes.
  8. Slowly add the corn syrup, sugar, rum, cream salt and vanilla.
  9. Cook until the sauce has thickened enough to coat the back of a spoon – about 15 minutes.
  10. Remove from the heat, add the almonds and stir them in to coat completely.
  11. Serve by putting a large spoonful on a plate or into a small bowl. Pour the buttered rum sauce over the pudding. 

Buon Mangiata!

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