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Jambalaya Bread Pudding

Author: chefs-mate Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: Advanced

Servings: 8 Calories: 301.9

Dietary:

G Gluten-free V Vegetarian

Description

This Jambalaya Bread Pudding is a comforting, indulgent twist on the classic dessert. Despite the name, this dish is sweet rather than savory, relying on the deep, caramelized flavors of French bread soaked in a rich custard of milk, eggs, and vanilla. The addition of cinnamon and raisins provides warmth and texture, while the optional bourbon butter sauce adds a luxurious, boozy finish that elevates the dish for special occasions. Its perfect for holiday gatherings or a cozy weekend treat. The bread absorbs the custard beautifully, creating a tender, cake-like interior with a slightly crisp top. Serve warm for the best experience, allowing the flavors to meld together perfectly.

Directions

Preheat oven to 375F (190C).
Cut the French bread loaf into 1-inch cubes and place them in a large bowl.
Pour the milk over the bread cubes and let them soak for 1 hour, stirring occasionally to ensure even absorption.
In a separate bowl, whisk together the beaten eggs and 2 cups of sugar until well combined.
Pour the egg mixture over the soaked bread and stir gently to combine.
Stir in the vanilla extract, cinnamon, and raisins until evenly distributed.
Melt 3 tablespoons of butter and coat the bottom and sides of a 13x9-inch baking dish.
Transfer the bread mixture into the prepared baking dish, pressing down slightly to compact.
Bake for 1 hour, or until the top is golden brown and the center is set.
While the pudding bakes, prepare the sauce: In the top of a double boiler, melt 1 stick of butter with 1 cup of sugar over low heat.
Gradually whisk in the beaten egg, stirring constantly to prevent curdling.
Remove from heat and let the sauce cool slightly.
Stir in the bourbon.
Serve the bread pudding warm, drizzling with the bourbon butter sauce.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 301.9kcal

% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 557.3mg24%
Total Carbohydrate 55.6g19%
Dietary Fiber 3.1g13%
Sugars 5.7g
Protein 10.2g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350F for 10-15 minutes before serving.

Substitutions: You can substitute raisins with chopped dried apricots or cranberries. For a vegan version, use plant-based milk and egg replacers, though the texture may vary.

Tip: If you prefer a richer pudding, substitute heavy cream for half of the milk.

Safety: Ensure the egg in the sauce is cooked thoroughly by maintaining gentle heat and constant stirring. If concerned about raw eggs, pasteurize the egg before use.

Variation: Add a pinch of nutmeg or cardamom to the custard for extra warmth.

Jambalaya Bread Pudding