Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Classic Nawlins Bread Pudding

  • Yield: 10 to 12 servings


  • 6 eggs
  • 3/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 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 eggs thoroughly. Combine sugar and cinnamon and whisk into eggs. Whisk in vanilla and heavy cream. Fold in bread and raisins. Let sit 30 minutes.
  • Preheat oven to 350 degrees F. Pour batter into prepared pan. Cover with buttered foil and bake 25 minutes. Remove foil and continue baking until pudding is firm and golden, about 35 minutes more. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve.