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Chef Eddy’s Bread Pudding
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Chef Eddy Recipe
Chef Eddy’s Bread Pudding
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This is Chef Eddy Van Damme’s personal recipe for a moist, lightly spiced and thick bread pudding. One bite and you’ll hear the siren call of New Orleans. Take a culinary detour down Bourbon Street with this rich and sinful bread pudding recipe.

Prep time
Bake/Cook time
One 9 x 13-inch baking pan
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Chef Eddy’s Bread Pudding
Dark Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
One 9 x 13-inch baking pan



  1. Preheat oven to 350°F.
  2. Melt butter and brush bottom and sides of a 9 x 13 inch deep baking dish. Add bread cubes.
  3. Heat milk and brown sugar until hot but not boiling.
  4. Meanwhile whisk eggs and vigorously whisk in granulated sugar. Add cinnamon, vanilla extract and cognac. Slowly pour in heated milk and whisk until well combined.
  5. Pour mixture into baking dish covering bread cubes. Using a fork press bread cubes down until completely moist.
  6. Place in oven for about 45 minutes or until the center springs back when tapped.
  7. Top with Crème Chantilly if desired.
  8. Serve warm. Bread pudding is easily reheated in microwave oven.
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