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Copycat Bon Ton Cafe's Bread Pudding
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The Bon Ton Cafe, located a few blocks from Canal street in New Orleans, has been around since the 1900's. One of their most popular dishes is their bread pudding. If you find yourself in NOLA, it's a must visit stop for foodies (but in the meantime, you can make this delicious dessert at home)
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 quart milk
1 loaf French bread, cubed
3 eggs, beaten
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, well beaten
2 ounces bourbon whiskey
directions
Preheat oven to 350 degrees F.
Place the milk in a large bowl. Add the cubed bread, tossing to mix it well. Let the bread soak in the milk for 15 minutes.
Stir the eggs, sugar, vanilla, and raisins into the bread mixture. Mix well.
Add the melted margarine to the bottom of a 9x13-inch baking dish and spread evenly.
Add the bread pudding mixture to the dish, distributing it evenly in the dish.
Place the baking dish in the oven and bake at 350 degrees F for 40 minutes or until set.
Meanwhile, for the whiskey sauce: Place the sugar and butter in the top of a double boiler over simmering water. Stir well until the sugar is dissolved.
Add about 1/4 cup of the hot sugar mixture to the beaten egg and stir quickly to combine (this prevents curdling). Add the egg mixture to the hot sugar mixture and stir quickly to fully incorporate.
Remove the pan from heat, let cool, then add in the whiskey.
When the bread pudding is cooked, remove it from the oven and let it cool for a couple of minutes. Scoop the pudding into individual heat-proof serving dishes. Top each serving with whiskey sauce and then place under the broiler for 1-2 minutes.
Serve hot.
Recipe Source: Bon Ton Cafe on Magazine St., New Orleans
nutrition data
779 calories, 24 grams fat, 126 grams carbohydrates, 13 grams protein per serving.
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.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
October 18, 2014
I ate some this evening. It is terrific.
July 16, 2008
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.
November 22, 2007
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.