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French Quarter Bread Pudding

Rated as 4.52 out of 5 Stars
1

"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

1 h 20 m servings 505
Original recipe yields 8 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 505 calories; 23.6 63.7 11.9 114 420 Full nutrition

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Reviews

Read all reviews 44
  1. 56 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

My mom use to make bread pudding all the time and used whatever bread she had leftover so when I saw this recipe, and had a loaf of rustic raisin bread, I decided to try it. First of all I do...

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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...

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 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 perfe...

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...

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...

This is probably the best bread pudding I've ever eaten, homemade or otherwise, and was the first I'd ever made. I received tons of compliments and many requests for a recipe. I even prepared it...

My mom use to make bread pudding all the time and used whatever bread she had leftover so when I saw this recipe, and had a loaf of rustic raisin bread, I decided to try it. First of all I do...

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...