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Bon Ton Cafe's Bread Pudding

recipe at a glance
Rating: 5/5
3 reviews

ready in: 1-2 hrs
serves/makes:   8

recipe id: 36746
cook method: oven, stovetop

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1 loaf French bread
1 quart milk
3 eggs
2 cups sugar
2 tablespoons vanilla extract
1 cup raisins
3 tablespoons melted margarine

Whiskey Sauce

1 cup sugar
1/2 cup butter or margarine
1 egg, beaten
2 ounces bourbon whiskey


Preheat oven to 350 F. Soak bread in milk.

Crush with hands to make sure milk is soaked through. Add eggs, sugar, vanilla, raisins and stir well. Pour margarine in bottom of heavy 9 x 14 baking pan. Add bread mixture, and bake till very firm, approximately 40 minutes.

Cool the pudding, cube it and put in individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes.

Whiskey Sauce: Cream sugar and butter and cook in a double boiler until very hot and well dissolved. Add well-beaten egg and whip very fast so egg doesn't curdle. Cool and add whiskey.

Recipe Source: Bon Ton Cafe on Magazine St. New Orleans

added by dutchm


779 calories, 24 grams fat, 126 grams carbohydrates, 13 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I ate some this evening. It is terrific.

Guest at

REVIEW: 5 star recipe rating
My family used to go to the Bon Ton Cafe in New Orleans each year and the bread pudding was our favorite dessert. This rendition of the recipe is fantastic! I simply recommend doubling up on the raisens (if you like them). I also had to leave mine in the oven for 15-20 minutes longer than suggested for the pudding to set properly.
Definitely a great dessert to serve at a dinner party, for friends, family, etc.

Guest at

REVIEW: 5 star recipe rating
This is authentic- just like the recipe I was given when I visited the Bon Ton Cafe. The other versions I've seen are not.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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