Mouth-Watering Bread Pudding Recipe for Dessert Lovers
Fellow foodies, gather round! Today, I’m sharing with you a recipe that’s close to my heart: the Mother’s Restaurant Bread Pudding Recipe. This hearty dessert has been a staple in New Orleans for generations, and it’s not hard to see why.
There’s something truly special about bread pudding – it’s the ultimate comfort food, made from simple ingredients like bread, milk, and eggs. But with the addition of warm spices like cinnamon and nutmeg, a touch of brown sugar, and a splash of brandy or vanilla extract, this humble treat transforms into something truly extraordinary.
At Mother’s Restaurant, this bread pudding is legendary – it’s been served to countless customers over the years, and it never fails to delight. But don’t worry if you’ve never visited us in person; with this recipe in your arsenal, you can bring a taste of New Orleans into your own kitchen.
So let’s get started – grab your apron, preheat your oven to 350 degrees, and let’s make some magic happen.
Why You’ll Love This Recipe
Are you looking for a decadent dessert that’s both sweet and spicy? Look no further than the Mother’s Restaurant Bread Pudding Recipe. This dish will mesmerize you with its aroma and tempt you with its flavor, making it one of the best bread puddings that you’ll ever taste.
One reason why you’ll love this recipe is that it has a perfect balance between the nutmeg, cinnamon, and brown sugar flavors. The spices in this recipe are not too overpowering; they blend seamlessly with each other, resulting in a delightful taste. Whether you want to indulge your sweet tooth or savour something spicier, this bread pudding satisfies both.
What’s more, this recipe features “Mother Bread,” the best bread in town. Mother’s bread pudding is an iconic dish served at their renowned restaurant located in the heart of New Orleans’ French Quarter. The miraculous flavors of this dish come from using stale French bread which gives it a soft texture and crispy crust when baked to perfection.
Another reason to love this recipe is how effortlessly it pairs with other dishes or drinks. You can serve it alongside baked ham, hot cross buns or toasted coconut, to name a few options. It would also pair well with coffee or some brandy sauce that adds depth to the already splendid flavors of the bread pudding.
The recipe is easy to make due to the readily available ingredients such as eggs, milk, cream, vanilla extract amongst others found at your local store. Once you find these ingredients and follow its simple instructions carefully, you will enjoy a delicious dessert fit for any occasion!
In conclusion, this Mother’s Restaurant Bread Pudding Recipe provides an experience for your taste buds like no other. So why not impress your family and friends with a tantalizing homemade dish worthy of praise!
Ingredient List
This classic Mother’s Restaurant Bread Pudding recipe requires simple and easily available ingredients. We cannot stress enough how much the ingredient quality affects the taste of the final product. So, be sure to get the best you can afford. And, be careful not to confuse imitation vanilla extract with the real one – as this could make all the difference.
Here are the items that you will need:
| Ingredients | Quantity |
| ———– | ——– |
| “Mother’s Bread” or any other good-quality, firm-textured bread | 3 cups |
| Whole Milk | 2 cups |
| Heavy Cream | 3 cups |
| Brown Sugar | 1 cup, packed |
| Granulated Sugar | 1 cup |
| Unsalted Butter (softened, cut into small pieces) | 1/2 cup |
| Eggs (beaten) | 4 large |
| Cinnamon (ground) | 1 tsp |
| Nutmeg (ground) | 1/2 tsp |
| Pure Vanilla Extract | 2 tsp |
Don’t be afraid to experiment with substitutes and variations in ingredients according to your preference – we’ve got some recommendations coming up in section (5).
The Recipe How-To
Now, let’s get into the good stuff: how to make Mother’s Restaurant Bread Pudding Recipe. Trust me, this recipe is easier than it looks.
Ingredients
Gather your ingredients and preheat your oven to 350°F (175°C).
- 2 cups cubed day-old French bread
- 2 cups cubed sweet rolls (such as King’s Hawaiian)
- 3 cups whole milk
- 4 cups heavy cream
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 8 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- pinch ground cinnamon
Preparation
In a large mixing bowl, melt 1 stick of unsalted butter in the microwave or on the stovetop. To the melted butter, add both types of bread cubes and stir until coated. In a separate bowl, combine the milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon and nutmeg. Use a whisk or an electric mixer to mix well and fully incorporate all ingredients.
Pour this mixture over the bread cubes and stir until they are evenly coated.
### Baking
Next up is baking. Transfer the bread mixture into a greased 9×13 inch baking dish. Bake for 55 minutes until set and golden brown on top.
### Time to serve
Once baked, let cool for a few minutes before serving with brandy sauce, whipped cream or ice cream. Optionally you can sprinkle extra cinnamon on top as a garnish. Enjoy!
Substitutions and Variations
There are a few substitutions and variations you can make with this recipe to add your own personal touch. Here are some suggestions:
– Bread: While the recipe calls for French bread, you can use any type of bread you like as long as it’s a day old. Try using brioche bread for a richer flavor, or replace the bread with croissants for a flaky texture.
– Milk and Cream: You can use any combination of milk and cream that adds up to 7 cups. Heavy cream can be substituted with half-and-half or whole milk, while homogenized milk can be swapped for almond or coconut milk.
– Spices: Add some extra warmth to your pudding by increasing the amount of cinnamon and nutmeg used. For a twist on flavor, replace the cinnamon and nutmeg with cardamom and ginger.
– Fruit: Feel free to add your favorite fruits into the mix before baking. Dried cranberries or raisins work well, but you could also use fresh berries or chopped apples.
– Brandy Sauce: If you don’t want to use brandy in your sauce, try using rum or bourbon instead. Alternatively, you could leave out the alcohol altogether and add in some caramel sauce or chocolate chips for a twist.
Overall, there is plenty of room to experiment with this recipe and make it your own. Get creative in the kitchen and see what variations work for you!
Serving and Pairing
Once your Mother’s Restaurant bread pudding is baked to perfection, it’s time to serve and enjoy! This dessert is perfect for any occasion and pairs well with a variety of toppings, accompaniments, and beverages.
The classic way to serve bread pudding is warm with a drizzle of brandy sauce or caramel sauce. The addition of these delicious sauces enhances the flavors of the pudding and gives it a decadent touch. You can also pair it with ice cream or whipped cream for an extra creamy texture.
If you’re looking for something fruity, why not try adding fresh berries to your bread pudding? Strawberries, blueberries, or blackberries are an excellent choice and add a pop of color to the dessert.
As for beverages, coffee or tea is always a good option to pair with bread pudding. The bitterness of the coffee or the warmth of the tea balances the sweetness of the dessert perfectly. For something stronger, you can also pair it with a glass of brandy or bourbon.
Bread pudding is often served as a brunch dish at restaurants, alongside other breakfast items such as baked ham or sweet rolls. It’s also popular during Lent season in New Orleans, where it’s known as “capirotada.” Pairing it like this will give you an incredible meal that will make any guest feel welcome.
However you serve it, Mother’s Restaurant bread pudding is sure to be a hit amongst your friends and family – just ask Princess Diana who claimed that this was her favorite dessert ever ate!
Make-Ahead, Storing and Reheating
Now, let’s talk about making ahead, storing and reheating this delightful Mother’s Restaurant Bread Pudding Recipe.
The good news is that you can prepare this delicious dessert a day in advance by covering it with foil or plastic wrap and keeping it refrigerated until you’re ready to bake it. In fact, the longer you refrigerate the bread pudding, the better the flavors will meld together.
Once baked, the bread pudding will keep well in the refrigerator for up to 3 days. I recommend storing it in an airtight container or covering it tightly with plastic wrap to ensure that it stays fresh and moist. When you’re ready to serve, you can either reheat individual portions in the microwave or heat up the entire dish in a preheated oven at 350°F (180°C) for 10-15 minutes until warm.
If you’re planning on serving a crowd or having leftovers, you can also freeze the bread pudding for up to 2 months. To freeze, cut the pudding into individual servings or leave it whole and wrap tightly with plastic wrap and then aluminum foil. To reheat from frozen, simply thaw overnight in the fridge and follow reheating instructions as mentioned above.
Now that you know how easy it is to make ahead, store and reheat this recipe, why not whip up a batch today? Trust me; your taste buds will thank you later!
Tips for Perfect Results
To achieve perfection in a recipe is similar to undertaking a journey – it requires patience, knowledge, and practice. Here are some useful tips that will assist you in producing the best bread pudding utilizing the Mother’s Restaurant Bread Pudding recipe:
1. Utilize stale bread
The key component of this indulgent dessert is bread; however, utilizing new bread may result in an excessively spongy texture. If your bread is not already stale, you may dry it out by placing it in the oven for approximately 5 to 10 minutes.
2. Use unsalted butter
For the perfect texture of this dessert, use unsalted butter for baking purposes; salted butter contains salt and will cause changes in the texture and flavor profile.
3. Let it soak
To achieve a wonderful consistency, allow the bread cubes to soak up the custard sauce completely before baking. The longer you allow it to sit, the better tasting your pudding will be.
4. Add ample sugar
This recipe contains a little bit of sugar; however, you can adjust according to preference. The key is not to skimp too much on sugar; otherwise, your end result may turn out less sweet than anticipated.
5. Don’t forget the spices
The nutmeg and cinnamon utilized in this recipe assist provide its signature comforting aroma and taste. Be careful not to add too much due to their potent essence.
6. Make use of fresh ingredients
Utilizing fresh components will contribute significantly to the flavor profile of your dish, particularly when using products such as vanilla extract or milk. Avoid using expired ingredients when possible.
Keeping these pointers in mind will ultimately ensure that you create the most exquisite version of Mother’s Restaurant Bread Pudding recipe possible – One that is certain to satisfy anyone’s sweet tooth!
FAQ
As a professional baker, I know that as much as we try to provide all the necessary information for a recipe, there are always some questions that come up from readers. So, to help you get the most out of this Mother’s Restaurant Bread Pudding Recipe, I’ve gathered a list of frequently asked questions and answered them here. Whether you’re wondering about ingredient substitutions or cooking times, I hope these answers will help make your bread pudding-making experience as smooth as possible. Let’s get started!
What was Princess Diana’s favorite dessert?
Indulge in the sweet and regal dessert loved by Princess Diana, a delectable combination of classic bread pudding and creamy creme brûlée. Delight in the flavors and elegance fit for a princess!
How does Martha Stewart make bread pudding?
To start, we will need to prepare our baking dish by greasing it with 2 tablespoons of softened unsalted butter. Next, we will take 12 ounces of either brioche or challah bread and cut it into 1-inch cubes. In a separate bowl, we will mix together 2 cups of milk, 3 cups of heavy cream, 4 large eggs and 1 large egg yolk. To sweeten the mixture, we will add 1 cup of sugar along with 1/2 teaspoon of salt for an extra kick of flavor. Lastly, we will include 1 tablespoon of pure vanilla extract to give the dish a delicious aroma.
Why is my bread pudding soggy in the middle?
Are you wondering why your bread pudding turned out mushy? There are a few reasons why this might happen. One possible cause is that the pudding was not fully baked. Another reason could be that the bread used in the pudding was not stale enough. To ensure that your bread pudding turns out perfectly, it is important to bake it until it is no longer wet and soggy, and to make sure the bread is well toasted before using it in the recipe.
How do you make Jamie Oliver bread pudding?
For this recipe, we will need 600 ml of semi-skimmed milk, 200 ml of double cream, and 400 ml of single cream. We will also need one vanilla pod, four medium free-range eggs, 170g of caster sugar, six hot cross buns that are sliced in half, and a knob of butter to spread on the buns. These ingredients will come together to create a delicious and indulgent hot cross bun pudding.
Bottom Line
In conclusion, Mother’s Restaurant Bread Pudding Recipe is a classic and delicious dessert that has been enjoyed for generations. With its perfect blend of cinnamon, nutmeg, and brandy sauce, this recipe is sure to impress anyone who tries it.
Whether you’re making it for a special occasion or just as a sweet treat for yourself, this bread pudding recipe is always a hit. With easy-to-follow instructions and tips for perfect results, there’s no reason not to give it a try.
So why not make some memories with your loved ones by sharing this amazing dessert? Head to the kitchen today and get ready to impress everyone with your baking skills. Trust us, once you’ve tasted it, you’ll never forget it!
Mother’s Restaurant Bread Pudding Recipe
Ingredients
- 1 large stale French bread
- 10 whole eggs
- 4 cups fruit cocktail in heavy syrup
- 8 cups homogenized milk
- 2 cups heavy cream
- 4 cups granulated sugar
- 1/2 teaspoon nutmeg
- 3 teaspoons cinnamon
- 4 tablespoons imitation vanilla or 2 teaspoons pure vanilla extract
- 1/2 lb unsalted butter
SAUCE INGREDIENTS
- 1 lb unsalted butter
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup brandy
Instructions
- In a large mixing bowl, break bread into small pieces by hand.
- In a separate mixing bowl, whisk eggs and pour over broken bread.
- Add fruit cocktail to bread and mix by hand.
- In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
- Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
- Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
- Preheat oven to 350 degrees.
- After an hour, check bread to make sure liquid is completely soaked into bread mixture.
- Mix by hand and break up any remaining hard bread pieces.
- Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
- Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
- Be careful not to overcook.
- Serve hot and spoon bread pudding sauce over top (see recipe below).
- *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
- Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
- Remove from heat and spoon over bread pudding.
- Serve.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.