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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Unit Size: 5lb
White Chocolate Bread Pudding Preparation Instructions
Items Needed:
Fully thawed bag of White Chocolate Bread Pudding Base.
One whole loaf of day old French bread. Or your bread of choice.
Large mixing bowl.
Half Pan for Baking
Cooking Directions:
1. Thaw bread pudding base. Choose one: Place frozen bag to thaw overnight in refrigerator, or Place frozen bag under room temperature running water.
2. Cut loaf of French bread into 1 inch cubes.
3.Transfer cubed bread pieces into mixing bowl.
4. Pour your thawed bread pudding base, over the cubed bread pieces. (Depending on amount of bread, a full bag of base may not be necessary. Use just enough to fully soak all bread pieces.)
5. Let mixture sit under refrigeration for (1) hour or more.(Bread will need time to fully soak up the base.)
6. Once mixture has set, transfer into a well-greased half pan, or you’re preferred pan for baking.
7. Place in preheated oven at 350 F (Conventional) or 325 F (Convection).
8. Bake bread pudding until golden brown.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.