Variations of a Cajun Favorite: Bread Pudding

In the French Quarter, you’d be hard pressed to find a restaurant not serving up the Creole favorite, bread pudding. This tasty dessert dates back to the 11th or 12th century, when resourceful, frugal cooks found a new, delicious way to use old bread.

How Do You Make Bread Pudding?

Every recipe is different, but the base of bread pudding remains the same. Southern cooks take stale bread, and then soak it in a mixture of eggs, milk, and sugar – similar to French toast. The bread mixture is then baked into a cake – or “pudding” – and sliced to serve. Most cooks then drizzle the newly formed bread budding with a decadent, sweet sauce, and most of the time, they add a little booze to it too.

 

Variety is the Spice of Life

In restaurants across New Orleans, you’ll find variations of this Cajun favorite. Some will use a bourbon sauce; others add rum. (We think any booze added makes good bread pudding!) One restaurant, the Palace Café on Canal St., serves a white chocolate bread pudding that is absolutely heavenly! And who can forget the Bananas Foster Bread Pudding served at NOLA!

 

Razzoo’s Serves Peach & Pecan Luziana Bread Pudding!

At Razzoo’s Cajun Café, we love bread pudding! And with locations all over Texas, you don’t have to go all the way to New Orleans to get some. Each day, our team at Razzoo’s makes homemade bread pudding with our own twist. Ours is made with fresh peaches, southern pecans, and topped with a dark rum sauce that permeates every bite of the spongy bread. It’s a guest favorite, and if you happen to like it better than grandma's….let’s just say your secret is safe with us!

Join us at this week at Razzoo’s Cajun Café for the best Cajun food in Texas, including our famous Luziana Bread Pudding!

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