Louisiana bread pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This Louisiana favourite, with its bourbon whisky or cognac sauce, has become a staple in our household ever since I sampled four or five subtly different versions on a visit to New Orleans. Some versions have no pecans, others put them into the sauce; some sauces are made in the classic brandy butter fashion with alcohol, butter and icing sugar; some, like mine, include cream. I urge you not to use Scotch for the sauce. Bourbon has a different flavour; if you don’t have any, use cognac ins