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 Foley, of Fiddle & Stone Bready Company, shares his favorite Bread Pudding Recipe.  It is the perfect use for bread that is 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, optional
  • 1 egg, beaten


  1. Preheat oven to 350 degrees. Soak bread in milk in large bowl for 20 to 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 to 45 minutes.
  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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Photography by Drew Piester.