Bread pudding is a timeless comfort dessert that brings warmth and nostalgia to any table. When it comes to mastering this classic treat, Chef Paul Prudhomme’s recipe stands out for its rich flavors and perfect texture. Known for his bold Cajun cuisine, Chef Prudhomme adds a unique twist that elevates traditional bread pudding into something truly special.
We love how this recipe combines simple ingredients with expert techniques to create a dish that’s both indulgent and approachable. Whether you’re looking to impress guests or enjoy a cozy night in, this bread pudding delivers a satisfying blend of creamy custard and tender bread. Let’s dive into Chef Paul Prudhomme’s legendary recipe and discover why it remains a favorite for dessert lovers everywhere.
Ingredients
To create the Chef Paul Prudhomme Bread Pudding that perfectly balances richness and flavor, we rely on precise ingredients. Below, you’ll find the essential components divided between the pudding itself and the decadent sauce that brings it all together.
For the Bread Pudding
- 6 cups day-old French bread, cut into 1-inch cubes
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup raisins (optional but recommended for authentic texture)
For the Sauce
- 1 cup heavy cream
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter
- 1 tablespoon dark rum (optional for depth of flavor)
- 1 teaspoon pure vanilla extract
| Ingredient | Quantity | Notes |
|---|---|---|
| French bread | 6 cups (cubed) | Use day-old for better texture |
| Whole milk | 2 cups | Full fat for richness |
| Heavy cream | 1 cup + 1 cup | For pudding and sauce |
| Eggs | 4 large | Room temperature |
| Granulated sugar | 1 cup | Provides sweetness |
| Vanilla extract | 2 tsp + 1 tsp | Divided for pudding & sauce |
| Ground cinnamon | 2 tsp | Adds warmth |
| Ground nutmeg | 1/2 tsp | Adds subtle spice |
| Salt | 1/4 tsp | Balances flavor |
| Unsalted butter | 1/2 cup + 1/4 cup | Melted, for pudding & sauce |
| Brown sugar | 1/2 cup | For the sauce’s caramel notes |
| Raisins (optional) | 1 cup | Adds texture and sweetness |
| Dark rum (optional) | 1 tbsp | For enriched sauce flavor |
This combination of high-quality dairy, fresh spices, and carefully selected bread creates the foundation of our beloved Chef Paul Prudhomme Bread Pudding. The sauce ingredients elevate the dessert with a luscious finish that perfectly complements the pudding’s warmth.
Equipment Needed
To master the Chef Paul Prudhomme Bread Pudding Recipe, having the right equipment is essential for a smooth and successful process. Below we outline all the tools and cookware we recommend to bring out the full flavor and authentic texture of this classic dessert.
Essential Tools
- Mixing Bowls: Use medium and large bowls for combining ingredients thoroughly without spills.
- Whisk: A sturdy whisk allows us to blend eggs, milk, and spices into a smooth custard base with ease.
- Measuring Cups and Spoons: Precision is key, so precise measurement tools ensure accurate ratios for consistent taste.
- Bread Knife: A serrated bread knife helps cut the day-old French bread into even cubes that soak up the custard evenly.
Baking and Serving Equipment
- 9×13-inch Baking Dish: The ideal size for baking the bread pudding uniformly.
- Aluminum Foil: Useful for covering the pudding during baking to prevent over-browning while allowing steam to circulate.
- Cooling Rack: Supports even cooling after baking to retain the perfect texture.
- Saucepan: Required for preparing the decadent sauce, especially when simmering ingredients like heavy cream and brown sugar.
- Small Ladle or Spoon: For drizzling the warm sauce over each serving beautifully.
Helpful Extras
- Rubber Spatula: Helpful to scrape bowls clean and fold ingredients gently.
- Instant-Read Thermometer: To ensure the pudding reaches the perfect internal temperature of 160°F (71°C) for safe consumption and custard consistency.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine ingredients | Medium and large sizes preferred |
| Whisk | Blend custard mixture | Sturdy whisk recommended |
| Measuring Cups/Spoons | Accurate ingredient measurements | Essential for recipe precision |
| Bread Knife | Cut bread into cubes | Serrated for clean cuts |
| 9×13-inch Baking Dish | Bake pudding evenly | Glass or ceramic works well |
| Aluminum Foil | Cover during baking | Prevents over-browning |
| Cooling Rack | Cool baked pudding | Allows air circulation |
| Saucepan | Prepare sauce | Medium size for even heating |
| Ladle/Spoon | Serve sauce | Small for portion control |
| Rubber Spatula | Mix and scrape bowls | Flexible for thorough mixing |
| Instant-Read Thermometer | Check final temperature | Ensures perfect doneness |
By assembling this well-rounded set of equipment, we set ourselves up to recreate the Chef Paul Prudhomme Bread Pudding Recipe with confidence and ease. Each tool plays a vital role in achieving that iconic rich texture and bold Cajun flair Chef Prudhomme is renowned for.
Prep Work
Before diving into the assembly and baking process, thorough Prep Work is essential to ensure every element of Chef Paul Prudhomme’s Bread Pudding Recipe shines with its signature bold flavors and creamy texture.
Preparing the Bread
We start by selecting day-old French bread. Using slightly stale bread allows it to soak up the custard mixture without turning mushy, giving our bread pudding a perfect balance of moistness and structure.
- Cut the bread into 1-inch cubes using a serrated bread knife.
- Spread the cubes evenly on a baking sheet and let them air dry for 1 hour, or lightly toast in a 300°F oven for 10 minutes to enhance firmness.
- Ensure bread cubes are at room temperature before soaking to promote even custard absorption.
“The texture of the bread is crucial to achieving the ideal custard-to-bread ratio that Chef Prudhomme’s recipe is celebrated for.”
| Step | Detail |
|---|---|
| Bread Type | Day-old French bread |
| Cube Size | 1 inch cubes |
| Drying Method | Air dry 1 hour or toast at 300°F for 10 min |
| Purpose | Enhance soaking without sogginess |
Preparing the Sauce Ingredients
Our signature sauce elevates the bread pudding with rich depth and sweetness, balancing perfectly with the buttery custard. Proper prep here ensures smooth sauce texture and bold flavor.
- Gather ingredients: heavy cream, brown sugar, butter, and optional dark rum.
- Measure ingredients precisely using measuring cups and spoons.
- Soften butter at room temperature for easier melting and integration.
- Keep the dark rum handy but add it sparingly to enhance without overpowering.
| Ingredient | Preparation Detail | Purpose |
|---|---|---|
| Heavy Cream | Measure exactly per recipe | Adds richness and silky texture |
| Brown Sugar | Packed measuring for accuracy | Provides deep caramel sweetness |
| Butter | Soften to room temperature | Ensures smooth melting |
| Dark Rum (opt.) | Ready to add 1-2 tablespoons | Adds subtle complexity and warmth |
Instructions
Let’s dive into the step-by-step process to craft Chef Paul Prudhomme’s Bread Pudding with its signature Cajun richness and creamy texture. Following these clear instructions will guarantee the perfect balance of custard and bread, finished with a luscious sauce.
Making the Bread Pudding Mixture
- Combine the dairy: In a large mixing bowl, whisk together whole milk and heavy cream until fully blended.
- Incorporate eggs: Crack in the eggs one by one, whisking continuously to create a smooth custard base.
- Add the spices: Stir in the measured blend of spices—ensure to include cinnamon, nutmeg, and a pinch of salt for that classic warmth.
- Sweeten the mixture: Gradually mix in granulated sugar until completely dissolved and evenly distributed.
- Infuse flavor: Optionally, add a splash of vanilla extract for enhanced aroma and depth.
- Fold in bread cubes: Gently fold the prepared 1-inch day-old French bread cubes into the custard mixture, making sure each piece is thoroughly coated without becoming mushy.
- Resting phase: Allow the mixture to sit for 15-20 minutes. This step ensures the bread absorbs the custard well, enhancing the pudding’s moist texture.
| Step | Ingredient / Action | Notes |
|---|---|---|
| 1 | Whole milk, Heavy cream | Whisk to combine |
| 2 | Eggs | Add while whisking |
| 3 | Spices (cinnamon, nutmeg, salt) | Stir in evenly |
| 4 | Granulated sugar | Dissolve completely |
| 5 (optional) | Vanilla extract | For additional aroma |
| 6 | Day-old French bread cubes | Fold gently for coating |
| 7 | Rest mixture | 15-20 minutes absorption |
Baking the Bread Pudding
- Preheat oven: Set your oven to a steady 350°F (175°C). This moderate temperature will cook the pudding evenly while preventing over-browning.
- Prepare baking dish: Lightly grease a 9×13-inch baking dish with butter to ensure easy removal and added flavor.
- Transfer mixture: Pour the bread pudding mixture into the baking dish, spreading it out evenly with a rubber spatula.
- Cover with foil: Tent the dish loosely with aluminum foil to lock in moisture during the initial baking phase.
- Bake covered: Place the dish in the oven and bake for 30 minutes.
- Remove foil and finish baking: Take off the foil and continue baking for another 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool on rack: Remove from oven and set on a cooling rack for at least 10 minutes before serving. This short rest period allows the pudding to set perfectly.
| Baking Step | Temperature | Time | Notes |
|---|---|---|---|
| Preheat oven | 350°F (175°C) | – | Consistent temperature |
| Bake covered | 350°F (175°C) | 30 minutes | Lock moisture with foil |
| Bake uncovered | 350°F (175°C) | 20-25 minutes | Achieve golden top |
| Cooling | Room temperature | 10 minutes | Set pudding before serving |
Preparing the Sauce
- Combine base ingredients: In a medium saucepan, combine heavy cream, brown sugar, and softened butter over medium heat.
- Stir continuously: Whisk the mixture constantly until the sugar dissolves completely and the sauce thickens slightly to a smooth, creamy consistency.
- Flavor boost: For a rich Cajun twist, add dark rum if desired. Stir in gently and let simmer for 2-3 minutes to meld the flavors.
- Test thickness: The sauce should coat the back of a spoon without running off immediately—this texture complements the bread pudding precisely.
- Keep warm: Maintain the sauce on low heat or transfer to a warm serving container until ready to drizzle over the bread pudding.
| Sauce Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Heavy cream | As specified | Heat gently |
| Brown sugar | Measured | Dissolve completely |
| Butter | Softened | Whisk smoothly with cream |
| Dark rum (optional) | Splash | Simmer briefly for flavor infusion |
Serving Suggestions
To fully enjoy Chef Paul Prudhomme’s Bread Pudding Recipe, we recommend serving it warm to savor the rich, creamy texture and bold flavors. Here are several ways to elevate the experience:
Classic Presentation
- Spoon generous portions onto dessert plates while still warm.
- Drizzle the decadent brown sugar and rum sauce over each serving to enhance sweetness and add depth.
- Garnish with a light dusting of powdered sugar or a sprinkle of freshly grated nutmeg for an aromatic finish.
Pairing Ideas
| Beverage | Description |
|---|---|
| Coffee or Espresso | Balances the sweetness with robust bitterness |
| Sweet Dessert Wine | Complementary sipping option highlighting the Cajun spices |
| Spiced Hot Tea | Adds warmth and extra spice dimension |
Accompaniments
- Serve with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cold creaminess contrasts perfectly with the warm pudding.
- Fresh berries like raspberries or blackberries introduce a tart note that brightens the dish.
- Toasted pecans or candied nuts add an enjoyable crunch to the smooth pudding.
Storage and Reheating Tips
- Store leftovers covered tightly in the refrigerator for up to 3 days.
- Reheat in a preheated 350°F oven for 10–15 minutes until warmed through.
- Avoid microwaving as it may cause uneven heating or sogginess.
“Serving Chef Paul Prudhomme’s Bread Pudding warm with sauce poured on top ensures every bite delivers the signature Cajun richness and comfort.”
By following these Serving Suggestions we can maximize this iconic dessert’s appeal and create an unforgettable treat for any occasion.
Make-Ahead Tips
Preparing Chef Paul Prudhomme’s Bread Pudding in advance is a smart way to save time and develop deeper flavors. Here are our expert tips for successful make-ahead preparation:
1. Assemble and Refrigerate Overnight
Once you have combined the bread cubes with the custard mixture, transfer the entire dish to your baking pan. Cover tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours. This resting period lets the bread absorb the rich custard fully, resulting in a moist and flavorful pudding.
2. Day-Old Bread is Key
We recommend starting the recipe with day-old French bread. If you plan to assemble ahead, make sure the bread cubes stay dry and firm before mixing. Storing bread cubes loosely on a baking sheet covered with a clean towel at room temperature works best to prevent sogginess.
3. Sauce Preparation Remembered
The brown sugar and rum sauce can also be made a day ahead. Store it in an airtight container in the refrigerator. Before serving, gently reheat on low heat until warm and pourable. Stir occasionally to maintain a smooth consistency without burning.
4. Baking From Chilled State
When ready to bake, remove the bread pudding from the refrigerator and let it sit at room temperature for 20 to 30 minutes. This step promotes even baking. Preheat the oven fully to ensure the custard sets beautifully and the top browns evenly.
5. Storage Guidelines Post-Baking
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerate Leftovers | Up to 3 days | Cover tightly to avoid drying out |
| Freeze Prepared Pudding | Up to 1 month | Wrap securely to prevent freezer burn |
If freezing, bake the bread pudding first, then cool completely before wrapping in foil and plastic wrap. Thaw overnight in the fridge and reheat in a 325°F oven until warm throughout.
6. Reheat With Care
For best results, reheat slowly in the oven at 325°F covered with foil to maintain moisture. Avoid microwaving as it can cause uneven heating and a rubbery texture.
“Allowing Chef Paul Prudhomme’s Bread Pudding to rest overnight enhances the rich custard absorption, producing the signature velvety texture and bold flavor that this dish is famous for.”
By following these make-ahead tips we ensure your bread pudding is just as indulgent and luscious whether served immediately or prepared ahead for convenience.
Storage and Reheating
To preserve Chef Paul Prudhomme Bread Pudding at its best, proper storage and reheating techniques are essential. Here’s how we maintain its rich texture and bold flavors after baking.
Storing Leftovers
- Allow the bread pudding to cool completely at room temperature, about 30 minutes.
- Cover the pudding tightly with plastic wrap or transfer it to an airtight container.
- Refrigerate the bread pudding for up to 3 days to maintain freshness.
- For longer storage, freeze the pudding in an airtight container or heavy-duty freezer bag for up to 1 month.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Use airtight containers, cover well |
| Freezer | Up to 1 month | Wrap tightly, label with date |
Reheating Instructions
To reheat and enjoy the bread pudding with its original custard-like softness and the signature Cajun warmth:
- Preheat the oven to 325°F (163°C).
- If refrigerated, let the pudding sit at room temperature for 10-15 minutes before reheating.
- Place the pudding in an oven-safe dish and cover loosely with aluminum foil to prevent drying out.
- Heat for 20-25 minutes until warmed through. For frozen pudding, extend reheating time to 45-50 minutes.
- Remove foil during the last 5 minutes to crisp the top slightly if desired.
- Serve warm with freshly prepared brown sugar and rum sauce for the full Paul Prudhomme experience.
“Reheating gently in the oven preserves the pudding’s creamy texture far better than microwaving, which can make it rubbery or dry.”
Quick Microwave Method (If Needed)
- Place a portion of bread pudding on a microwave-safe plate.
- Cover with a damp paper towel to retain moisture.
- Heat on medium power for 1-2 minutes, checking frequently.
- Avoid overheating to prevent rubbery texture.
By following these storage and reheating tips, we ensure that every bite of Chef Paul Prudhomme Bread Pudding remains luscious and full of the iconic Cajun flair, even beyond the first serving.
Conclusion
Chef Paul Prudhomme’s bread pudding is more than just a dessert—it’s an experience that brings warmth and bold flavors to any table. With the right ingredients, equipment, and a bit of patience, we can easily recreate this classic Cajun treat at home.
Whether we’re serving it for a special occasion or a cozy night in, the rich custard and decadent sauce never fail to impress. Embracing this recipe means enjoying a timeless comfort food that’s both indulgent and approachable. Let’s get baking and savor every delicious bite together.
Frequently Asked Questions
What makes Chef Paul Prudhomme’s bread pudding recipe unique?
Chef Prudhomme’s recipe adds a bold Cajun twist to traditional bread pudding by using a special blend of spices and a decadent brown sugar and rum sauce, creating a rich, flavorful dessert with a creamy texture.
What ingredients are essential for this bread pudding?
Key ingredients include day-old French bread, whole milk, heavy cream, eggs, a spice blend, and for the sauce, heavy cream, brown sugar, and optional dark rum.
Why use day-old bread for the recipe?
Day-old bread is firmer and less soggy, which helps it absorb the custard mixture while maintaining the ideal texture for the pudding.
What equipment do I need to make this bread pudding?
You’ll need mixing bowls, a whisk, measuring cups and spoons, a serrated bread knife, a 9×13-inch baking dish, aluminum foil, a cooling rack, and a saucepan for the sauce.
How long does it take to bake the pudding?
Baking typically involves covered baking first, followed by uncovering to brown the top, with total baking times around 45 to 60 minutes depending on your oven.
Can I make this bread pudding ahead of time?
Yes, assemble and refrigerate it overnight to enhance flavor and moisture. The sauce can also be made in advance and stored separately.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to one month.
What’s the best way to reheat bread pudding?
Reheat in the oven to preserve its creamy texture; avoid microwaving as it can make the pudding rubbery.
What are some recommended serving suggestions?
Serve warm, drizzled with the brown sugar and rum sauce, garnished with powdered sugar or nutmeg, and paired with vanilla ice cream, fresh berries, or spiced tea.
How do I prepare the sauce for the pudding?
Combine softened butter, brown sugar, and heavy cream in a saucepan; cook until smooth and thickened, then optionally add rum for extra depth.