French Quarter Bread Pudding Recipe

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.

—SHERRIJOHNSONGRAY

See full review »

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.

—ELIZABETHT

See full review »

41 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.

—Williams

See full review »

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!!

—JENP1225

See full review »

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.

—BABYKATIE30

See full review »

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!

—IMAKER

See full review »

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.

—ANGELYNE

See full review »

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.

—Tavisha

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bread Pudding with Whiskey Sauce III

Bread Pudding with Whiskey Sauce

Chocolate Banana Bread Pudding

Coconut Bread Pudding

Bread Pudding II

Blue Cheese Bread Pudding

Double Chocolate and Spice Bread Pudding

Bread Pudding I

Bread Pudding II

Sweet Potato, Pear and Pineapple Bread Pudding

ADVERTISE WITH US

Nutrition

Calories
505 kcal
25%

Carbohydrates
63.7 g
21%

Cholesterol
124 mg
41%

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.

Nutritional Information

French Quarter Bread Pudding

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 505
Calories from Fat: 212

% Daily Value *
Total Fat 23.6g 36 %
Saturated Fat 11.3g 56 %
Cholesterol 124mg 41 %
Sodium 420mg 17 %
Potassium 242mg 7 %
Total Carbohydrates 63.7g 21 %
Dietary Fiber 2.2g 9 %
Protein 11.9g 24 %
** Sugars 28.8g
Vitamin A 13 %
Vitamin C < 1 %
Calcium 15 %
Iron 26 %
** Thiamin 37 %
Niacin 39 %
Vitamin B6 8 %
Magnesium 12 %
Folate 54 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.