Bread Pudding (French Bread)

12 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (3)
Bread Pudding (French Bread)
This classic Louisiana bread pudding using stale French bread, eggs, milk, cinnamon, nutmeg, and raisins is so good, we sometimes let the bread go stale just so we could get some bread pudding. Great recipe from Aunt Sandra that turns day-old bread into comfort food magic.

Ingredients

12 servings
  • 1 loaf stale French bread
  • 1 quart milk
  • 4 beaten eggs
  • 2 cups sugar
  • 1 cup raisins
  • 1 tbsp vanilla
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • 4 tbsp melted butter

Step-by-Step Instructions

  1. Preheat oven to 350°F. Butter a 2-quart casserole dish.
  2. Break the bread into small pieces and place in a large mixing bowl.
  3. Beat the eggs in a separate bowl, then add milk, sugar, raisins, vanilla, nutmeg, cinnamon, and melted butter. Mix well.
  4. Pour the egg mixture over the bread pieces and stir gently to combine, making sure all bread is moistened.
  5. Pour into the buttered casserole dish and bake for 1 hour at 350°F until set and golden brown on top.

Common Problems and Solutions

Q: Why is my bread pudding too dry?

A: Make sure all the bread pieces are well-moistened with the egg mixture before baking. Stale bread is drier and needs time to soak up the custard. Let it sit for 5-10 minutes after mixing before baking.

Q: Can I use fresh bread instead of stale?

A: Yes, but stale bread works better because it absorbs the custard without getting mushy. If using fresh bread, you can dry it out in a 250°F oven for 15-20 minutes first.

Q: How do I know when it's done?

A: The pudding should be set in the center (not jiggly) and golden brown on top. A knife inserted in the center should come out mostly clean.

Tips and Techniques

Day-old French bread is ideal because it’s firm enough to hold its shape while soaking up the custard. For extra richness, serve warm with a rum sauce or bourbon sauce.

Ingredient Substitutions

  • raisins: dried cranberries, chopped pecans, or chocolate chips
  • French bread: any day-old bread like Italian bread or sourdough
  • whole milk: half-and-half or evaporated milk

Equipment Needed

  • 2-quart casserole dish
  • Large mixing bowl
  • Whisk for beating eggs

Historical Context

Bread pudding became a Louisiana staple as a way to use day-old French bread, which goes stale quickly in the humid climate. It evolved from frugal home cooking into a beloved restaurant dessert.