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Julianna's Junk It N'awlins Bread Pudding

Yum! This recipe is from Julianna Olson and was featured in Penzeys One, volume 1, issue 3.


  • 8 cups stale bread, (1 medium loaf)
  • 1 cup peanut butter chips
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 cup chopped nuts (your choice)
  • 1 cup shredded coconut
  • 1 cup raisins
  • 1 cup dried cranberries
  • 2 cups sugar
  • 2 cups milk
  • 2 cups heavy cream
  • 3 eggs
  • 8 tbsp melted butter, (1 stick)
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tbsp vanilla extract


Combine all the ingredients. The mixture should be moist but not soupy. Pour into a buttered 9x13 inch baking dish. Place on middle rack in non-preheated oven. Bake at 350 for approximately 1 hour and 15 minutes, or until the top is golden brown. If you would like a chunkier bread pudding, toss bread, chips, nuts, and fruit together and place in the buttered dish. Mix together the sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg, and vanilla. Pour the egg mixture over the bread mixture and bake. Serve with warm Whiskey Sauce. Store leftovers in refrigerator and reheat by portion in a microwave for 30 seconds on high.

Whiskey Sauce:
1/2 cup butter
1 1/2 cups powdered sugar
1 egg yolk
1/2 cup bourbon of your choice

Heat butter and sugar over medium heat until all the butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding. Jack Daniels will give you a stronger taste. Southern Comfort will give you a sweeter taste. Yield: 1 cup sauce. Cooking time 5-7 minutes.


bread peanut butter chips chocolate butterscotch nuts coconut raisins cranberries sugar milk heavy cream cinnamon nutmeg vanilla