French Quarter Bread Pudding

French Quarter Bread Pudding

38
SANTACRUZ 0

"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!"

Ingredients

1 h 20 m {{adjustedServings}} servings 505 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 11.9 g
  • 24%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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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.
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Reviews

38
  1. 46 Ratings

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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...