Pain Perdu is a French term that means ‘lost’ or ‘stale’ bread. It is a dish that uses old bread to make a delicious and delicate bread pudding. It is also a staple in New Orleans, where it is served with powdered sugar. I had the chance to taste this sweet dessert two months ago when I visited New Orleans, and I fell in love with it. I decided to replicate this bread pudding at home, and I am sharing the same recipe with you all. I hope you will also try this bread pudding and enjoy it with your family and friends.

Pain Perdu Bread Pudding

SunitasFoodBlog.com

Pain Perdu is a French term that means ‘lost’ or ‘stale’ bread. It is a dish that uses old bread to make a delicious and delicate bread pudding.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American, French

Servings 4 people

Calories 250 kcal

Equipment

• 1 Baking pan
• 1 Bread Loaf Tin/Pan

Ingredients

  

Ingredients for Egg Pudding

• 6 no Eggs
• 2 cups Whole milk(Lactose free)
• 1 cup Heavy whipping cream
• 1/2 cup sugar
• 1/2 cup Cashew milk
• 1 tsp Vanilla extract
• 1 tsp Cocoa extract
• 1 Packet White bread

Ingredients for Sauce or syrup

• 1 cup Heavy whipping cream
• 1/4 cup sugar
• 1/4 cup butter
• 2 tblsp Rum

Instructions

 

Instruction for Egg Pudding

• Take 6 eggs.
  
• Take 2 cups of whole milk.
  
• Take 1 cup whipping cream milk.
  
• Take 1/2 cup cashew milk.
  
• Take 1/2 cup of sugar.
  
• One teaspoon Vanilla extract.
• One teaspoon cocoa extract.
• Take one pot, crack egg one at a time in a bowl. Add broken eggs in the pot.
  
• First whisk the eggs.
  
• Now add milk, whipping cream milk, cashew milk, sugar, vanilla extract, coco extract. Whisk all the ingredients together until it is nicely homogenized. Egg Pudding is ready to use for bread.
  

Instruction for Overnight Bread Pudding

• Take one big tray, butter or oil the tray.
  
• Soak slices of bread in egg pudding, stack the egg pudding soaked bread in the tray.
  
• Cover the tray with cling wrap and again cover with aluminum foil. Keep the tray in the fridge for overnight.
  

Instruction for Baking Pain Perdu Bread Pudding

• Next day take the soaked egg pudding bread out. Break the egg pudding soaked bread into small cubes. Take one bread loaf pan/ tin and add the cubed bread pieces into the bread loaf tin.
  
• Tightly cover bread loaf tin with aluminum foil.
  
• Preheat the oven at 350 degree Fahrenheits. Put the bread pudding pan in the oven and bake for one hour and 15 minutes until it is golden brown.
  
• Let the Pain Perdu Bread Pudding cool down for 10 minutes, Then put baked Pain Perdu Bread Pudding upside down in the tray.
  

Instruction for making Sauce or Syrup

• Take one cup heavy whipping cream milk.
  
• Take one fourth cup sugar.
  
• Take one forth cup butter.
  
• Take two table spoons Rum( Rum is optional. If you have small kids then don't add rum)
• Take one pot, put the pot on medium low heat, add milk, sugar and butter. Mix all the ingredients together and cook until one to two boil. Take the sauce/syrup off of the heat then add two tablespoon of rum. ( Rum is optional. If you have small kids then don't add rum)
  

Instruction for Serving Pain Perdu Bread Pudding

• Take a plate, add sauce then add slice of Pain Perdu Pudding on the sauce, then add some candied pecans and again add one to two table spoon of sauce on the pain perdu bread pudding.
  

Notes

Note: Here I have used Lactose free Milk and Plant based heavy cream milk. If You like you can use regular milk.

Rum is optional. If you have small kids then don’t add rum.

Keyword Bread Pudding, New Orleans Bread Pudding, Pain Perdu Bread Pudding