French Quarter Bread Pudding

I absolutely love this recipe it was perfection I did split it half-and-half my husband loves raisins and I do not I like chocolate chips so I added raisins to his half and mini chocolate chips to mine my preference was the chocolate chip I also drizzled a yummy warm caramel sauce over the top with some whip cream on the side absolutely delicious dessert

Definitely needs more fluids. I baked it covered almost the whole time by accident but it was still dry. I doubled the spices and it could have used more. If it is served with a sauce or milk, it’d be better but still needs work. I used a loaf of Challah in case that makes a difference

Its wonderful! Rather than putting the nuts and raisins on top, id suggest mixing them in so they don’t harden. Im going to try this recipe today with chocolate chips! You can use any bread, really. I often use leftover hamburger and hotdog buns!

I added chocolate chips instead of raisins, came out great!!! This has to be my most favorite recipe!!! Thanks??

I added raisins and it came out good. Will make again. I think when I make it again, I will use raisin bread…

I made it without the pecans or raisins. It was delicious! I’ve been craving some for years, finally decided to look it up. I have one issue, maybe someone can explain. It rose in the oven , when I took it out to cool and went back in kitchen it had dropped. Did I do something wrong. It’s taste very good. Please help if possible. Thanks

I absolutely love this recipe, but the first time I made it, it was too dry for me. I made it again with half the bread and topped it with one half can of apple pie filling before baking it for 1 hour and 15 minutes. It came out beautifully.

This recipe was pretty good, but it needs a little help. There isn’t enough batter to soak through the bread, so you need to include a sauce. I used the vanilla sauce from the “best bread pudding with vanilla sauce” recipe and it was on point. Leave the raisins out of this.

Family liked it, I thought it was too sweet. Used (very) stale baguette so didn’t need toasting. Added some dried apples I wanted to use up (as well as the raisins), and skimped on the sugar. Still too sweet for me; but it is dessert, after all. Reminds me why the French insist that pain perdu is dessert, not breakfast. Will make again, but will probably cut down the sugar by at least a third.

Easy to make for bread pudding. I like that you could just use a loaf of French bread and didn’t need to plan ahead by leaving bread out days prior.

Added dried cherries and raisins, and a good whiskey sauce, which I think is necessary for any honest bread pudding. Will definitely make this again.

I slightly increased this recipe (used 4 eggs and two cups of cream) to use up about 6 slices of Udi’s Gluten Free white bread and both dishes came out delish!

First time ever making bread pudding. Other than omitting raisins, I followed recipe to a tee. It came out not only beautiful but amazingly delicious. Did not even need any sugary sauces…. will def make again.

I have made this bread pudding many times. It is really a great recipe. I made the milk sauce 1 1/2 the recipe amount. Otherwise it is not enough liquid for the bread. Try that and you will definitely love this recipe. FYI: the recipe never mention when to add the raisins. I added them when putting bread and pecans in baking dish.

Delicious!…my husband is a Native New Orleanian and he loves this bread pudding. The only variation I make with the recipe is substituing French Vanilla creamer for the 1 1/4 cup of milk. I also use the Praline Sauce as a topping.

I added slightly less butter (I can’t help myself!), but otherwise the same. I stood the bread up in the pan (see photo). The photo was pre baking, but came out looking basically the same plus a nice golden brown. If you push down the slices of bread it will soak the juice right up and soak for an hour. Also, don’t forget to add the raisins, the recipe forgets to add them! Just sprinkle all over the top before baking.

I tried this recipe for the first time. I substituded almond milk for for the regular milk and the half & half. The most important thing I did was cut the bread into chunks and put it in a gallon zip lock bag. Then I added the liquid then the pecans ( I didn’t have rasins). Zip the bag and mix it up. It was so easy. I didn’t have to wait an hour, it took less than 3 minutes for the bread to absorb. It was awesome. Will definitely make this again.

I should have known better then to follow this recipe exactly as it was written because it did not require the bread to soak. Also, the recipe calls for slices of bread rather than cubes. Again, I should have known better than to follow this recipe exactly. After baking, the dish was literally layers of bread on top of each other. The texture was too dry for bread pudding. I made this for a party and was too embarrassed to serve this to people. I do not recommend this recipe.

Made this for Christmas Eve and received rave reviews from our guests. I used half french bread and half cinnamon raisin bread and did’t add any more raisins. I soaked for 20 mins or so before baking (covered). Uncovered for the last 15 mins or so. Used a Tbsp of cinnamon. Otherwise, I followed the instructions as written. Came out perfect – not too soggy, not to dry. Coupled it with choices of rum and bourbon sauces 🙂

LOVED this bread pudding! I omitted the raisins(don’t like them) and added brown sugar/cinnamon mix on top before baking. Instead of the 1 1/4 cup milk I used half and half for the entire recipe. I topped it with a vanilla-butter-heavy-cream sauce I found with another recipe after baking and it was amazing! Will absolutely make this again!

My kids liked that this wasn’t as custard like as other bread puddings and the pecans really add a lot. We love it for breakfast.