Bread Pudding Recipe
-
Easy
Hearty and classic, this meringue-topped beauty is meant for passing around a table filled with the loved ones.
This delicious recipe comes from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. From squirrel season to crawfish season, you’ll be inspired by the true flavours of Louisiana.
Ingredients
- 8 large eggs, yolks only
- 530g granulated sugar
- 3 x 400g tins evaporated milk
- 115g unsalted butter, melted
- 2 tbsp bourbon
- 1 tbsp vanilla extract
- 1 tsp Slap Ya Mama Original Blend Seasoning
- 1½ loaves French bread, cut into 1-inch cubes
Ingredients for the meringue topping
- 8 large eggs, whites only
- ½ tsp almond extract
- 100g granulated sugar
- ½ teaspoon vanilla extract
Equipment
- 3-quart (2.8L) baking dish
- large bowl
- whisk
- wire cooling rack
Method
- Preheat oven to 175°C. Spray a 3-quart (2.8L) baking dish with cooking spray.
- In a large bowl, whisk egg yolks. Add 530g sugar, whisking until thick and pale yellow. Add evaporated milk, melted butter, bourbon, 1 tablespoon vanilla, and Slap Ya Mama Original Blend Seasoning, whisking until smooth. Add bread cubes and fold until bread is coated. Place in prepared baking dish.
- Bake until knife inserted in the centre comes out clean, let cool on wire rack. Reduce oven temperature to 160°C.
- In a large bowl, beat egg whites, almond extract, remaining 100g sugar, and remaining ½ teaspoon vanilla with a mixer at high speed until soft peaks form. Top bread pudding with meringue mixture.
- Bake until lightly browned, 5 to 6 minutes. Serve warm or cool.
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