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French Quarter Bread Pudding

SUBMITTED BY: SANTACRUZ PHOTO BY: joy-of-jesus-smileymom

"Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!"

RECIPE RATING:

Read Reviews (19)

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PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (1 pound) loaf French bread
1/2 cup chopped pecans
1/2 cup unsalted butter, melted
3 eggs
1 cup half-and-half cream
1 1/4 cups milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup white sugar
1 teaspoon vanilla extract
1/4 cup golden raisins

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
Bake in preheated oven for 60 minutes, until golden. Serve warm.

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REVIEWS

Reviewed on Nov. 19, 2004 by JENP1225

I loved this!! I did omit raisins and pecans and I doubled the spices. I used heavy cream and... MORE

Reviewed on Mar. 29, 2004 by SHERRIJOHNSONGRAY

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

SHERRIJOHNSONGRAY
Mar. 29, 2004

I have been looking for a bread pudding recipe that I thought had the same ingredients as my mother's. When I saw this one and the other positive reviews it had gotten, I decided to try it. I was amazed at how much this tasted like my mother's bread pudding recipe. There is no need to adjust this recipe. The amount of each ingredient is as it should be. I did adjust this recipe myself because of the ingredients I had on hand, not because of anything in the recipe. Instead of using french bread, I used a bag of leftover potato rolls that my family never ate. I also didn't have a 1/2 cup (1 stick) of butter because I forgot to buy butter. I only had a half of a stick of regular (not unsalted) butter so that's what I used. Everything else was the same. Some people suggest that you let the bread soak in the refrigerator for at least 30 minutes before baking to ensure that the bread soaks up all the liquid. I pushed down the bread into the mixture until it was mostly soaked up. It only took about 5 minutes and the bread pudding still turned out great. Just like home. Thank you Sanatacruz for an excellent recipe.

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12 users found this review helpful

I have been looking for a bread pudding recipe that I thought had the same ingredients as my... MORE

Reviewed on Feb. 9, 2005 by BABYKATIE30

I am sitting here...still smelling this bread pudding aroma throughout my house. I just made... MORE

Reviewed on Jul. 10, 2004 by ANGELYNE

Thanks for the terrific recipe! I have fixed it twice, and have had no leftovers. I happened... MORE

Reviewed on Jun. 18, 2003 by JENWILLIAMS

This recipe is very good. I've made it about 6 times now, and I've been playing with it a... MORE

Reviewed on Mar. 28, 2005 by ELIZABETHT

I didn't like the taste or texture of this dish. This is the second bread pudding I've ever... MORE

Reviewed on Jan. 8, 2004 by TRACEYRED

All I can say is ... Oh my gosh!!! I made a bourbon sauce to go over it and it was the hit of... MORE

Reviewed on Jun. 23, 2003 by IMAKER

This is the best bread pudding recipe that I've ever tried! I used whipping cream (since I... MORE

Reviewed on Jan. 16, 2004 by BUNNYGIRL67

Very very good. I used a very chewy country Italian bread and it gave it a really nice texture. MORE

Reviewed on Sep. 2, 2003 by HUTCHEY

Indeed, this is truly a jewel. Bread pudding has always been a favorite, but this one is tops... MORE

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