Poor Boy Bread Pudding

donna morales


Love bread pudding. It is just so delicious and versatie. This one is one I've always made that uses New Orleans Poor Boy Bread. It is so light and creamy in the middle with a very crunchy top crust. Sooooo yummy. If you don't have access to this bread then pick a bread that is very light and airy or you will not get the same results. And the sauce just puts it over the top. Perfect holiday dessert or anytime you just want a good comfort dessert. And the plus, very easy to make.


★★★★★ 1 vote



  • 3
  • 3/4 c
    brown sugar, packed
  • 1/2 c
    granulated sugar
  • 2 tsp
  • 1 1/4 tsp
    ground nutmeg
  • 1 1/4 tsp
    allspice, ground
  • 1/2 c
    butter, melted
  • 2 c
    whole milk
  • 1/2 c
  • 3/4 c
    chopped pecans, or any kind of nut you prefer (i used a 1/2 can of mixed nuts i had leftover) worked great
  • 1 can(s)
    15 ounce fruit coctail, with juice
  • 8 c
    stale poor boy bread, broken into pieces

  • 2 c
    evaporated milk
  • 3/4 c
    brown sugar, packed
  • 1 Tbsp
  • 3/4 c
    capt. morgan spice rum
  • 3 Tbsp
  • ·
    pinch of salt

How to Make Poor Boy Bread Pudding


  1. Beat the eggs on high till very frothy and bubbly approximately 3 minutes. Add both sugars, nutmeg, allspice, vanilla and the butter. Beat on high till very well blended. Beat the milk and fruit cocktail. Stir in the nuts.
  2. Cut bread into bite size pieces with a serrated knife. Spread out onto a buttered 9x13" pan. Pour the egg mixture over the bread. With clean hands, mix it all up and push the bread into egg mixture making sure all the bread is in contact with the liquid. Let it set for about 2 hours to give the bread plenty of time to soak in all those awesome juices. During this time, mix it every so often to make sure all the bread is getting into liquid.
  3. Preheat oven to 350 degrees. Give pudding one final stir then place into oven. Immediately lower the oven temp to 300 degrees and then bake for 45 minutes.
  4. After 45 minutes of baking raise the temperature to 425 degrees and let the pudding bake till well browned on top. Pudding will be puffy also. This should take around 15 to 20 minutes.

    In a saucepan using medium heat, combine the milk, sugar and salt. Mix the cornstarch into 1/4 cup of the rum and whisk really well. Pour into the saucepan with cream and sugar and bring it all up to a full boil. Reduce the heat and continue to simmer for approximately 10 more minutes. Remove from the heat and using a whisk, add the butter and remaining rum.
  6. Scoop your warm pudding out into a bowl and pour a little of the warm sauce over it and you will think you died and went to heaven. No Kidding. Enjoy everyone.
  7. NOTE:
    If you are not a fan of rum, feel free to substitute whiskey instead. Same recipe applies.

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