New Orleans-style Sin Big Bread Pudding

Bread Pudding

     We had just finished eating a wonderful dinner at a restaurant in New Orleans called Stella’s. Our waiter appeared at our table and asked, “How about some dessert, folks?”

     “What are our choices?” I asked.

     “This evening we have Bananas Foster, pecan pie, bread pudding, and some pralines.”

      “That would be fine,” I said. “We’d like one of each, and please bring two spoons.”

     Dorothy immediately put the kibosh on this, so I asked her to choose one we could share.

     “I’d love the bread pudding with some ice cream,” she replied, “But I’m sure it’s the one with the most calories.”

     “Well,” he said, “If you are going to sin, sin big.”

     At the time it sounded like good advice. After all, this was New Orleans, and we were already following the provincial advice of ‘laissez les bons temps rouler (let the good times roll),’ so we ordered the bread pudding. It was delicious. Each of us also ordered two fingers of whiskey to accompany this rich dessert – more good advice from our wise and worldly waiter.

Sin Big Bread Pudding

yields: 8 Servings prep time: 50 Minutes cook time: 50 Minutes
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4 pieces 4 Tbsp 1 1/2 cups 1 cup 4 large 2 large 2 Tbsp 1 tsp To taste 1/2 cup 2 Tbsp Garnish
Texas toast (trimmed in 1 inch squares) Butter melted Cream heavy whipping Dulce de Leche (secret ingredient) Eggs Egg yolks Rum dark Vanilla extract Salt a pinch Chocolate chips bittersweet Sugar Sugar powdered
  • 4 pieces
    Texas toast (trimmed in 1 inch squares)
  • 4 Tbsp
    Butter melted
  • 1 1/2 cups
    Cream heavy whipping
  • 1 cup
    Dulce de Leche (secret ingredient)
  • 4 large
  • 2 large
    Egg yolks
  • 2 Tbsp
    Rum dark
  • 1 tsp
    Vanilla extract
  • To taste
    Salt a pinch
  • 1/2 cup
    Chocolate chips bittersweet
  • 2 Tbsp
  • Garnish
    Sugar powdered


Enter Target Time _______________

Time: __________ (100 minutes prior to target time)

  1. Place bread in medium-sized bowl .

  2. Drizzle with 3 Tbsp of melted butter and toss.

  3. Transfer to aluminum foil-lined rimmed cookie sheet.

  4. Toast in the oven until bread begins to color, stirring occasionally, about 12 minutes.

  5. Brush 11X7X2-inch glass baking dish with 1 Tbsp melted butter.

  6. In a medium saucepan stir whipping cream and dulche de lece over medium heat until blended and bubbling, then remove from heat.

  7. In a large bowl whisk eggs and yolks.

  8. Add rum, vanilla, and salt.

  9. Gradually whisk in warm dulce de leche mixture.

  10. Stir in bread cubes.

  11. Let soak for 30 minutes.

  12. Mix chocolate chips into custard mixture.

  13. Pour into prepared dish.

  14. Sprinkle with sugar. It can be prepared ahead of time up to this point and refrigerated.





  15. Time ____________ (1 hour and 50 minutes before target time)

    Remove from refrigerator.

  16. Time ____________ (60 minutes before target time)

    Preheat oven to 350 degrees.

  17. Time ____________ (50 minutes before target time)

    Bake pudding until puffed and set in center (about 35 minutes). Let cool for 15 minutes.

  18. Serve with ice cream and more dulce de leche over the top.

Sin-Even-Bigger Whiskey Sauce

Takes about 20 minutes to prepare.


2 cups              Cream

1/2 cup            Whole Milk

1/2 cup            White sugar (granulated)

2 Tbsp             Cornstarch

3/4 cup           Whiskey

Salt a pinch

2 Tbsp             Butter


1. In a 1-qt. saucepan over medium heat combine the first three ingredients.

2. Add the cornstarch and 1/4 of the whiskey to a small mixing bowl and whisk together to make a slurry.

3. Add the slurry to the cream mixture and bring to a boil.

4. Once it is boiling, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.

5. Remove sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of whiskey.

6. Serve warm with whiskey on the side. 

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