New Orleans Bread Pudding

Sweet Homemade Bread Pudding Dessert with Brandy Sauce

Leidenheimer Baking Company started in New Orleans 120 years ago, so if there’s one thing this family-owned business knows, it’s bread. Here, we share Leidenheimer’s recipe for bread pudding using the bakery’s local French bread.


  • 12 large eggs
  • 1 Tbsp. Cinnamon
  • 7 cups milk
  • 4 cups sugar
  • 1 Tbsp. Vanilla Extract
  • 1 cup raisins (optional)
  • ½ lb. butter
  • 1 ¾ lb. Leidenheimer French Bread – at least one day old – broken into 1 to 2-inch pieces
  • 2 cups Karo Light Corn Syrup
  • ¼ cup Dark Rum
  • ½ lb. butter softened at room temperature
  • 2 Tbsp. vanilla


Blend eggs, milk, sugar, melted butter, vanilla, raisins and cinnamon in a mixing bowl. Make sure sugar is totally dissolved. Add bread and gently press down until it is soaked. Toss to incorporate raisins. Line a 3 x 10 inch springform with parchment paper and lightly oil the paper. Fill the pan with the bread mixture. Bake at 350 for 1 to 1 ½ hours or until a toothpick pulls out clean.

For Rum Sauce: Heat corn syrup, rum and vanilla to a simmer in a saucepan. Using a wire whip, vigorously mix in the softened butter. Keep at room temp until ready to serve. Courtesy: Leidenheimer Baking Co.

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