For a richer flavor, consider using brioche or challah bread instead of French bread. To prevent the top from browning too quickly, cover the casserole dish with aluminum foil during the last 15 minutes of baking. Experiment with different nuts, such as walnuts or almonds, for a unique twist. A splash of rum or bourbon in the egg mixture adds a delightful depth of flavor.
French Quarter Bread Pudding
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS189
Indulge in the comforting embrace of this classic bread pudding. A delightful blend of textures and warm spices, this recipe transforms humble ingredients into a decadent treat, perfect for a sophisticated brunch or a cozy dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate64 g
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Cholesterol115 mg
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Fiber2 g
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Protein12 g
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Saturated Fat11 g
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Sodium420 mg
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Sugar29 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
02 Step
Recipe View 10 mins Cut the French bread into 1-inch thick slices. Arrange the bread slices and chopped pecans on a baking sheet. Drizzle evenly with the melted butter and toast lightly in the preheated oven until golden brown. (10 minutes)
03 Step
Recipe View 5 mins In a large bowl, whisk together the eggs, half-and-half cream, milk, cinnamon, nutmeg, sugar, and vanilla extract until well combined. (5 minutes)
04 Step
Recipe View 5 mins Arrange the toasted bread and pecans in a lightly greased 7x11 inch casserole dish. Pour the egg mixture evenly over the bread, ensuring that all slices are thoroughly saturated with the liquid. Gently press down on the bread to help it absorb the mixture. Sprinkle the plumped golden raisins over the top, if using. (5 minutes)
05 Step
Recipe View 1 hrs Bake in the preheated oven for 55-60 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean. (60 minutes)
06 Step
Recipe View Let the bread pudding cool slightly before serving. Serve warm, optionally with a drizzle of lemon sauce or bourbon sauce.
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RECIPE REVIEWS
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Una Kerluke
Sep 30, 2024I found that using day-old bread works best for absorbing the custard. This is now my go-to bread pudding recipe!
Clara Wuckert
May 3, 2024My family devoured this! I made a bourbon caramel sauce to go with it, and it was a huge hit.
Celestine Cartwright
Feb 18, 2024I added a touch of orange zest to the egg mixture, and it gave the bread pudding a lovely citrusy note. Highly recommend!
Sarai Bradtke
Nov 1, 2023This recipe is a keeper! It's easy to follow, and the bread pudding comes out perfectly every time. The aroma while it's baking is heavenly!