New Orleans Bread Pudding

    1 hour 20 min

    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.

    48 people made this

    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 in English (46)


    easy to make, lovely taste  -  09 Feb 2013


    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.  -  29 Mar 2004  (Review from Allrecipes US | Canada)


    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!!  -  19 Nov 2004  (Review from Allrecipes US | Canada)