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Bread Pudding

From the kitchen of Michelle Ducote Ely (New Orleans, Louisiana). "I like to serve this as dessert with Shrimp Creole. A great way to end a south Louisiana style meal!"

Rate this recipe 4.7/5 (18 Votes)


  • 6 slices of white bread, torn into bite-sized peices
  • 2 cups milk
  • 1 Tbsp butter or margarine
  • 2 eggs, beaten
  • 1 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • Rum sauce:
  • 1/4 cup margarine (not butter)
  • 1/2 cup sugar
  • 2 Tbsp spiced rum (I use Captain Morgan)



Step 1

Put bread into an 8x8 or 9x9 glass casserole dish.

Step 2

In a large glass bowl, heat milk and margarine in the microwave on high for three minutes, until margarine is melted. Stir a small amount of the milk mixture into the beaten eggs. Return eggs to milk and add sugar, salt cinnamon, and vanilla. Mix well. Pour mixture evenly over bread, and cook in the microwave until the middle is firm, about 10 minutes. (Will vary with different microwaves.) Top with rum sauce.

Step 3

To make rum sauce: Mix together the sugar and rum. Add margarine and cook on high for 2 minutes, until sugar and margarine are thoroughly melted. Watch that it doesn't boil over, because, again microwave times vary.

{From the kitchen of my best friend, Michelle Ducote Ely. "I like to serve this as dessert with Shrimp Creole. A great way to end a south Louisiana style meal!"}

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  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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