Bread Pudding with Hard Sauce


Recipe courtesy of Louisiana Kitchen & Culture

Serves 24

  • 8 cups cubed day-old croissants
  • 9 large eggs
  • 1½ quarts milk
  • ½ cup brown sugar
  • 2½ cups granulated sugar
  • 2  ablespoons vanilla extract
  • 1 tablespoon cinnamon
  • Hard Sauce (recipe follows)


  • Hard Sauce
  • ¾ cup brown sugar
  • ⅓ cup water
  • 2 ounces (½ stick) butter
  • ¼cup rum, bourbon, or brandy

Bread Pudding with Hard Sauce

Click image to enlarge




Place cubed croissants in a large baking dish or Dutch oven. Whisk eggs in a large mixing bowl; stir in milk, both sugars, vanilla, and cinnamon.

Evenly pour liquid over bread pieces. Allow the pan to sit for at least 20 minutes to completely moisten bread; if time permits, cover and refrigerate overnight; bring to room temperature before baking.

Preheat oven to 350°F.

Transfer to oven and bake, uncovered, for 50 to 60 minutes, until middle is set. Check for doneness by spreading the bread in the middle of the pan apart and looking for flowing liquid; it’s done when no liquid is present. Cover loosely with foil if top begins to brown too much before pudding is done; serve warm, pass the Hard Sauce.

Makes 24 servings.

Hard Sauce:

Combine all ingredients in a saucepan and bring to a simmer over medium heat. Stir occasionally for 10 minutes until thickened. Serve warm.

Makes about 1½ cups.

**As pictured here: To serve as a passed hors d’oeuvre, use a melon baller, small ice cream scoop, or small cookie cutter to place bite-sized portions of pudding on tasting spoons. Drizzle with a little hard sauce. 


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive