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Classic Nawlins Bread Pudding

  • Yield: 10 to 12 servings


  • 6 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 3 cups heavy cream
  • 6 cups cubed day-old bread (such as French baguette, Italian loaf or brioche)
  • 1/2 cup raisins


  • Generously butter an 8 to 10-inch baking pan. In a large mixing bowl whisk the eggs thoroughly. Combine the sugar and cinnamon and whisk into eggs. Whisk in the vanilla and heavy cream. Fold in the bread and raisins. Let sit 30 minutes.
  • Preheat the oven to 350 degrees F. Pour the batter into prepared pan. Cover with buttered foil and bake 25 minutes. Remove foil and continue baking until the pudding is firm and golden, about 35 minutes more. Cool the pudding in the dish on a baking rack until just warm, then cut into squares to serve.