New Orleans Bread Pudding With Raspberries, Pecans and White God

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“This very rich recipe is great for special occasions and has been adapted upon from Paul Prudhomme's bread pudding recipe. It would wonderful for a loved one on Valentines day! Note: use French bread only, not regular white bread, and leave the crust on the cubed bread.”
1hr 30mins

Ingredients Nutrition


  1. In A large Bowl of an electric mixer, beat eggs about three minutes.
  2. Add sugar, vanilla, nutmeg, Cinnamon, and butter beating for 2 minutes.
  3. Beat in milk and add pecans while beating another three minutes.
  4. Place bread cubes in a greased loaf pan.
  5. Add Raspberries to the bread cubes and gently toss together.Keeping the raspberries intact as much as possible.
  6. Pour the egg mixture over them and toss until bread is soaked.
  7. Let sit until you see only a narrow bead of liquid around the pans edges; about 45 minutes.
  8. Pat the bread down into the liquid.
  9. Place in a preheated 350 degree oven and bake for 45 minutes or until lightly browned and puffy.( the pudding will fall as it cools slightly).
  10. Sauce:
  11. In a sauce pan combine the butter, sugar and half and half.
  12. Bring to a rapid boil. reduce heat and cook at a slow boil for 3 minutes.
  13. Remove from stove top and cool for 5 minutes.
  14. Add White Godiva Chocolate Liqueur to the sauce and stir.
  15. TO serve, put a 4 OZ ice cream scoop portion of bread pudding into a martini glass and top with 1/4 cup of sauce.
  16. Top with a dollop of whipping cream, fresh mint and a raspberry.

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