Growing up as kid, certain Sundays we would go to 6 am mass at Holy Ghost Catholic Church, the largest black Catholic congregation in the United States, located in Opelousas, Louisiana. After church we would stop to buy donuts or we would go shopping at the supermarket which sold the best bread pudding that they prepared themselves. My aunt makes bread pudding often but never had a recipe for me to go on, she would never measure ingredients & it taste absolutely delicious. So, just like everything else I learned to cook on my own, it was trial & error time, also, it was time Creole Sauce Boss turned sweet. I knew the basics to start but had no idea about measurements of vanilla, sugar, etc. so I bit the bullet until it tasted like I wanted it to.
Per Loaf of Bread
- 1 Loaf of bread, (I personally taste no difference in the age of the bread), pulled into bite sized pieces
- 4 cups sugar
- 3 sticks salted butter
- 6 eggs
- 3 cups milk
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 cup raisins
Large pan of Bread Pudding:
- Soften butter in large mixing bowl.
- Add sugar eggs, milk, vanilla, cinnamon to soften butter & mix well.
- Add bread & raisins to mixture & mix well.
- Place bowl of raw bread pudding in fridge for 12 hrs.
- In a large buttered foil pan, approximately 12-14”, add raw bread pudding & place in pre-heated oven to bake at 350 degrees.
- It will take at least an hour to bake using this method but shorter if divided in two smaller pans.
- It may take over an hour, depends on raw pudding temp & not all ovens cook the same.
- Best way to make sure the bread pudding is cooked, take a toothpick & stick straight up & down in center of bread pudding, when the toothpick does not have anything on it, it’s ready.
- I prefer to eat mine hot but if you like room temp, just let sit until cooled.
- For those of you that like a rum sauce, as I prefer, I have included a simple recipe to prepare.
- 3 tablespoonfuls dark rum
- 1 cup milk
- 1/2 cup sugar
- 1 tablespoonfuls corn starch
- 2 tablespoonfuls butter
- 1 teaspoon vanilla
A. In a saucepan, melt butter.
B. Add sugar, vanilla, & rum & stir well.
C. Add milk & corn starch & stir until mixture thickens.
*Pour over bread pudding when served.*