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 Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

505 calories; protein 11.9g 24% DV; carbohydrates 63.6g 21% DV; fat 23.6g 36% DV; cholesterol 114.5mg 38% DV; sodium 420.3mg 17% DV. Full Nutrition
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Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2004
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. Read More
(81)

Most helpful critical review

Rating: 3 stars
12/07/2005
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 don't think the pan was big enough for a 1 pound loaf of bread I would recommend a 9X13 then toasting the bread seemed like an unnecessary step and only made the bread tough after baking. I would also let the bread soak at least an hour before baking. I will make this again but with these few modifications. Read More
(16)
60 Ratings
  • 5 star values: 43
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/29/2004
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. Read More
(81)
Rating: 5 stars
11/19/2004
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!! Read More
(57)
Rating: 5 stars
06/18/2003
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. Read More
(54)
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Rating: 5 stars
02/09/2005
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. Read More
(27)
Rating: 5 stars
06/23/2003
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! Read More
(23)
Rating: 5 stars
07/10/2004
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. Read More
(17)
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Rating: 3 stars
12/07/2005
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 don't think the pan was big enough for a 1 pound loaf of bread I would recommend a 9X13 then toasting the bread seemed like an unnecessary step and only made the bread tough after baking. I would also let the bread soak at least an hour before baking. I will make this again but with these few modifications. Read More
(16)
Rating: 5 stars
11/20/2005
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 with old sandwich bread it turned out excellent. Read More
(16)
Rating: 5 stars
01/08/2004
All I can say is... Oh my gosh!!! I made a bourbon sauce to go over it and it was the hit of Christmas. Read More
(15)
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