I recently requested a recipe for bread pudding from U-Line Cafe in New Orleans. Correct name of restaurant is UPPERLINE RESTAURANT. Thanks. Dovie
This isn’t the recipe you requested, but I’ll bet it IS the BEST bread pudding you have EVER tasted!! Let me know if you agree!
4 poor boy buns NO SEEDS
Sauce First: 3 T butter
1/2 C sugar
Cook together until melted, then add
1 C whipping cream & bring to a boil. Reduce heat & simmer
uncovered 5-1- min.
Pudding: Blend 3 T Butter with 3/4 C sugar, then add:
3 eggs and 2 T vanilla & beat until fluffy
Slowly add 3 1/2 C milk
Pour over 8 C cubed poor boy buns (4) in 9 x 13 pan and soak 5 min.
Sprinkle 2 T sugar mixed with 1/2 t cinnamon over pudding
Drizzle 1/3 C of sauce over pudding and
Bake 350 for 35 min.This pudding sounds like it would be delicious…but what are poor boy buns? Are they hamburger buns?
As a child growing up, I ate lots of bread pudding and continue to like it through my adult years. Finding a good bread pudding recipe has not been easy, but when I tried this recipe last night, OH, MY GOODNESS, I WANTED TO EAT THE WHOLE THING! Excellent and easy to make.
Thank you for this awesome recipe.
BJE
I’m not sure if I understand the recipe. Do you first put all but 1/3 c of the sauce over bread and then the pudding and then the 1/3 c later or the sauce after it cooks.
Thank you
Poor Boy buns are made with french bread dough usually about 12oz. each.
This recipe was very good. it was alittle hard to follow ex)the time to simmer the sauce but it turned out great and the co worker I made it for enjoyed it and thats all that counts.
Thanks 
CINNAMON BREAD PUDDING
1 LOAF SWEET BREAD, SLICED (RAISIN, EGG, ETC)
½ LB BUTTER
1 CUP BROWN SUGAR
1 TBSP CINNAMON
½ CUP CHOPPED PECANS (OPTIONAL)
4 CUPS MILK
2 CUPS WHITE SUGAR
1 TSP VANILLA
8 EGGS
PREHEAT OVEN TO 350°F.
BUTTER BOTH SIDES OF EACH SLICE OF BREAD.
COMBINE BROWN SUGAR, CINNAMON AND NUTS.
ARRANGE A LAYER OF BREAD IN AN UNGREASED 9 X 13 PAN, SPRINKLE WITH CINNAMON MIXTURE.
CONTINUE LAYERING UNTIL YOU ARE ALL OUT OF BREAD.
IN A LARGE POT ADD MILK AND 1 CUP WHITE SUGAR, AND BRING TO JUST A BOIL.
IN A LARGE BOWL, WHISK ONE CUP OF WHITE SUGAR WITH EGGS.
WHEN MILK REACHES BOIL, SLOWLY POUR INTO EGG MIXTURE WHILE WHISKING CONTINUOUSLY. ONCE MIXTURE IS COMPLETE, POUR SLOWLY OVER BREAD UNTIL ALL THE BREAD IS SOAKED.
PRESS BREAD DOWN TO MAKE SURE ALL BREAD IS DAMPENED. LET SIT FOR 15 MINUTES.
BAKE UNTIL GOLDEN AND PUFFY, ABOUT 35 MINUTES.
SERVE WARM WITH CARAMEL SAUCE.
CARAMEL SAUCE
1 LB BUTTER
2½ CUPS BROWN SUGAR
2 CUPS 35% CREAM
MELT BUTTER IN POT, STIR IN BROWN SUGAR.
REMOVE FROM HEAT AND STIR IN CREAM UNTIL SMOOTH.
POUR OVER PUDDING WHEN SERVING.
I too am not sure if I understand Jacqui’s recipe right. Especially how the sauce is used. Appreciate some clarifications
:?:
[b] Here is one of the best bread pudding recipes I have ever tried. I have over 15 bread pudding recipes But this one is the best. I bought this one from a man in Canada, He told me it was the same recipe that is used at the The Golden Nugget Casino in Las Vages.
Famous Bread Pudding
Serves 12
Yeild one 10" x 12" Pan
16 oz Half and Half
8 oz Whipping Cream
8 Each Fresh Eggs
1 1/4 Cup Sugar
1/2 tsp. Vanilla Flavor
4 1/2 Slices White Bread
1/2 tsp. Cinnamon
1 tsp. Sugar
2 TBS Raisins
Mix well: half and half, whipping cream, eggs, sugar, and vanilla. Arrange bread (Broken up) on bottom of pan. Pour mix over bread pieces. Mix 1/2 teaspoon cinnamon with 1 teaspoon sugar and sprinkle over bread. Spread raisins over top. Cover with foil and bake in water bath at 400 degrees for 75-90 minutes. Or until tops are golden brown.
What is a water bath? A water bath is a larger pan then your bread pudding pan filled with water, Just below the top of your pan with your bread pudding in it. The secret here is the water keeps the side from browning and makes your bread pudding hold its flavor betteras well as keeps the edges from getting dry.
NOTE: I made this exact recipe in the bakery where I work and recieved a 100% positive feedback.
Here’s my favorite bread pudding recipe, which as a really nice orange scented topping. I usually make it with egg or raisin bread for richer flavor, but any bread will do. It’s a bit different, and wonderful, especially still just a bit warm.
The original recipe called for 3 tbs. sugar in the topping, but I found that a bit sweet, so I usually use about 2 1/2. Use your own taste and judgement, or try 3 to begin with and see how you like it.
RAISIN-MERINGUE BREAD PUDDING
8 servings
2 cups milk
2 cups day-old bread cubes (see note)
hot water
1/4 cup brown sugar
1/4 teaspoon salt
2 tablespoons butter or margarine – melted
1 teaspoon vanilla
2 egg yolks – beaten (save the whites for the topping)
2 cups seedless raisins, dark or light
TOPPING
2 egg whites
2 - 3 tablespoons granulated sugar
3/4 teaspoon grated orange zest
Pour milk over the bread cubes, toos lightly to blend and let sit for 1/2 an hour.
Preheat the oven to 350, and grease an 8x8" baking dish.
Place the bread cube mixture into the dish. Set in a larger shallow pan on an oven rack, and pour hot water around the dish to about 1 inch deep.
Bake for about 50 minutes, or until just firm, and prepare the topping while the pudding is baking.
Remove the pudding from the oven, spread evenly with the meringue topping, then bake for 8 to 10 minutes longer, or until meringue is lightly browned.
ORANGE MERINGUE TOPPING:
Beat the 2 egg whites until fluffy. Gradually add the granulated sugar while still beating, and beat until soft peaks form. Fold in the grated orange zest.
Sorry about that, I’m still finding my way around here, and didn’t realize I wasn’t logged in. The raisin-meringue bread pudding is my post.
Is there a way to edit typos? LOL
What exactly is Half and Half in the below recipe.
Thanks
Sheetal
[quote=“my recipes”][b] Here is one of the best bread pudding recipes I have ever tried. I have over 15 bread pudding recipes But this one is the best. I bought this one from a man in Canada, He told me it was the same recipe that is used at the The Golden Nugget Casino in Las Vages.
Famous Bread Pudding
Serves 12
Yeild one 10" x 12" Pan
16 oz Half and Half
8 oz Whipping Cream
8 Each Fresh Eggs
1 1/4 Cup Sugar
1/2 tsp. Vanilla Flavor
4 1/2 Slices White Bread
1/2 tsp. Cinnamon
1 tsp. Sugar
2 TBS Raisins
Mix well: half and half, whipping cream, eggs, sugar, and vanilla. Arrange bread (Broken up) on bottom of pan. Pour mix over bread pieces. Mix 1/2 teaspoon cinnamon with 1 teaspoon sugar and sprinkle over bread. Spread raisins over top. Cover with foil and bake in water bath at 400 degrees for 75-90 minutes. Or until tops are golden brown.
What is a water bath? A water bath is a larger pan then your bread pudding pan filled with water, Just below the top of your pan with your bread pudding in it. The secret here is the water keeps the side from browning and makes your bread pudding hold its flavor betteras well as keeps the edges from getting dry.
NOTE: I made this exact recipe in the bakery where I work and recieved a 100% positive feedback.
www.therecipebox.org[/quote
Did you ever get the recipe clarified? I’d be interested.
thanks1