French Quarter Bread Pudding Recipe -
French Quarter Bread Pudding Recipe

French Quarter Bread Pudding

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. 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.
  2. 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.
  3. Bake in preheated oven for 60 minutes, until golden. Serve warm.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Mar 28, 2005

I didn't like the taste or texture of this dish. This is the second bread pudding I've ever made and I think because this wasn't soaked overnight it just seemed to be slices of layered flavored bread. It never came together in a more uniform texture as my other recipe did. My mom liked this, and liked the flavor, but I threw the rest away.


46 Ratings

Jun 18, 2003

This recipe is very good. I've made it about 6 times now, and I've been playing with it a bit. I must say that if you cover it, the raisins won't burn while it's cooking (learned the hard way). I serve it with a bourbon sauce and it's been a hit every time I've made it (even when I had to pick off the raisins). Thanks.

Nov 19, 2004

I loved this!! I did omit raisins and pecans and I doubled the spices. I used heavy cream and soaked for an hour before baking. I also sprinkled brown sugar on top before baking and it was perfect! Served with a butter vanilla sauce and got rave reviews from a family gathering full of food snobs!!

Feb 09, 2005

I am sitting here...still smelling this bread pudding aroma throughout my house. I just made this, on a whim, because I had so much french bread leftover from Superbowl. It is AWESOME. If you like raisins, use them! I think it would be best to add them, half way through cooking. I don't even usually rate..but this was an exception.

Jun 23, 2003

This is the best bread pudding recipe that I've ever tried! I used whipping cream (since I had it on hand)instead of the half-and-half. This bread pudding is soooo very good!

Jul 10, 2004

Thanks for the terrific recipe! I have fixed it twice, and have had no leftovers. I happened to have raisin bread on hand and substituted it for both the bread and the raisins. The flavoring was wonderful and I had no trouble with the raisins burning. Thanks again.

Jan 08, 2004

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


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  • Calories
  • 505 kcal
  • 25%
  • Carbohydrates
  • 63.7 g
  • 21%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 23.6 g
  • 36%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 11.9 g
  • 24%
  • Sodium
  • 420 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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