New Orleans Bread Pudding

    New Orleans Bread Pudding


    47 people made this

    About this recipe: Bread pudding in the American South is just a bit different from our classic recipe, but heavenly all the same. The addition of chopped pecans and lots of cream make this a decadent pud. Serve with a whisky sauce if desired.

    Serves: 8 

    • 1 (500g) loaf French bread
    • 60g chopped pecans
    • 110g unsalted butter, melted
    • 3 eggs
    • 250g single cream
    • 300ml milk
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 200g caster sugar
    • 1 teaspoon vanilla extract
    • 75g sultanas

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 170 C / Gas 3. Cut bread into 2.5cm thick slices. Arrange bread slices and pecans on a baking tray 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 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.

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    Reviews (1)


    easy to make, lovely taste - 09 Feb 2013

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