Columbia Farmers Market

CFM Recipes

New Orleans Bread Pudding

Servings: 6
Prep Time:
Cook Time:

For all you die-hard whole wheat bread fans, Chris, of Fiddle & Stone Bready Company shared his favorite Bread Pudding Recipe with you. The perfect use for leftover bread that’s past its prime!


  • 1 loaf French bread stale, torn into bits
  • 1 quart milk 4 cups
  • 1 cup sugar
  • 6 eggs
  • 1 cup raisins
  • 1 tablespoon vanilla
  • 1 stick unsalted butter
  • 1 cup powdered sugar
  • 1/4 cup bourbon
  • 1 egg beaten


  1. Preheat oven to 350 degrees. Soak bread in milk in large bowl for 20-30 minutes. Stir in sugar, raisins, and vanilla. Add eggs and mix lightly. Pour into buttered baking dish. Place dish in baking pan. Place baking pan on middle oven rack, and carefully pour boiling water approximately 1/2-inch deep in baking pan. Bake 30-45 minutes. Pour finishing sauce on top of cooked bread pudding.
  2. Melt butter and sugar together over low heat, stirring constantly. Stir in bourbon. Whisk in egg. Heat slowly for a minute or two to thicken. Pour over bread pudding and serve.

recipe notes

Servings: 6-8 (Equally delicious if bourbon is omitted!)

Learn more about Fiddle & Stone Bread Company.

Columbia Farmers Market

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