Bayou Chene Bread Pudding

The best ever!

When choosing a name for this bread pudding I decided that I’d try to stick to my roots when I came up with a name for this recipe. You see, most Louisiana style bread pudding recipes out there or named like New Orleans Style … but I was raised on Bayou Chene, (a little place deep in the southern parts of Louisiana called Lake Arthur, well kinda right smack dab in the middle of several little towns). So, why not call my creation after this bayou? When I tell you it is most defiantly, hands down the best bread pudding I’ve ever tasted … you can bank on it!

Bread pudding is just one of those things that you can’t go wrong with. It’s a great desert to serve with almost any meal and in general everyone is gonna love it! What’s not to love about bread and topped with a great whisky sauce to take it to the next level? What is even better than just bread in a bread pudding? Well of course buttery flakey croissants! So when I set out to perfect my perfect bread pudding I decided croissants would be my choice of bread, after all it is by far the most tasty of all the breads … well all bread is just simply delicious to me and this latest recipe I came up with pretty much makes all others look pail in comparison! I wouldn’t steer you wrong when it comes to taste!


Bayou Chene Bread Pudding


12-14 cups croissants cut into about 1 inch pieces and set aside in a large bowl.

1 cup heavy whipping cream

1 can condensed milk

2 cups whole milk

1 can evaporated milk

6 eggs

2 cups light brown sugar

3 teaspoons of ground cinnamon

5 teaspoons of vanilla extract

½ teaspoon ground nutmeg

½ teaspoon of salt

1 cup golden raisins

¼ cup butter sliced in about 8 pieces reserved for topping in oven.

Let stand for about 20 minutes to let liquids soak into the bread.
Place butter on top as placing into the oven.


Prepaid your cut up croissants first and put them in a very large mixing bowl and place them to the side. The in a separate bowl mix together you heavy whipping cream, condensed milk, whole milk, evaporated milk, 6 eggs, light brown sugar, ground cinnamon, vanilla extract, nutmeg, salt, and raisins. Whisk together and add to your bowl of cut up croissants and fold together. Let it stand for about 20 minutes before placing it in a 9 x 14 deep baking dish coated with nonstick cooking spray (I prefer oven safe glass dishes). Place in oven preheated to 350 degrees and bake for 45 minutes are until top is golden brown and the liquids have devolved nicely into the dish and it is firm. Remove from oven and set aside for about 30 minutes prior to adding the whisky sauce.

Bayou Chene Whisky Sauce


1 can condensed milk

1 cup heavy whipping cream

Pinch of salt

½ cup granulated sugar

¾ cup Jim Beam Honey whisky

3 tablespoons of corn starch

¼ cup of butter

In a medium sized mixing bowl mix together the condensed milk, heavy whipping cream, salt, sugar, Jim Beam Honey (reserving ¼ cup aside in a smaller bowl). In a large saucepan over a medium heat add your ¼ stick of butter and when it begins to melt ad your mixed ingredients to the saucepan. Stirring constantly until it comes to a boil. In separate bowl with the ¼ cup of Jim Beam Honey add your corn starch and whisk it together and then adding it to the boiling mixture. Turn heat down just a tad and then continue to stir until it becomes a little thicker, about 10 minutes. It is then ready to add to the the top of your bread pudding. You can also set some aside for when serving to those people that like lots of extra sauce on there serving!

Serves 10 to 14 or so … depending on how much they like to eat! Tastes great served warm or cold and stores well in the fridge! Enjoy!

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