"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!" — SANTACRUZ
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1 (1 pound) loaf
unsalted butter, melted
1 1/4 cups
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.
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.
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.
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!!
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.
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!
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.
All I can say is ... Oh my gosh!!! I made a bourbon sauce to go over it and it was the hit of Christmas.
* Percent Daily Values are based on a 2,000 calorie diet.
French Quarter Bread Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 212
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