Classic New Orleans Bread Pudding

Bread Pudding 2


6 Oz. Baguettes

6 Oz. Croissants

1 C. Sugar

6 Eggs

1 Qt. Heavy Cream

1 Tbs. Vanilla Extract

1/2 Tsp. Cinnamon


Chocolate Chips


**The night before:

Cut Baguettes and Croissants into cubes and place them at the bottom of your 9X13 Pyrex baking dish. Your dish should be 3/4 full with bread.

Heat Sugar and Heavy Cream in a pot on the stove until Sugar dissolves.

Take the pot off of the heat and stir in the Cinnamon and Vanilla Extract.

In a medium bowl, whisk the Eggs together.

Temper the Eggs into the Hot Cream mixture.

Pour the combined mixture over the cubed bread and toss with Raisins and Chocolate Chips.

Cover and refrigerate overnight.

Day of:

Preheat your oven to 325 degrees.

Wrap the dish in parchment paper and foil.

Place the dish in a water bath and bake for 1 hour or until set.

Uncover and bake for 15 more minutes to brown the top.

Bread Pudding 1