This is truly The Best Bread Pudding, featuring French baguette soaked in a rich custard, topped with brown sugar, baked to golden perfection, and topped with caramel sauce!

A while back, I joined my friend Christy Jordan, founder of Southern Plate, at the GE Monogram Experience Center to learn all about the GE Monogram appliances. I was truly surprised by their top-of-the-line appliances. While we were there, the chefs Joe and Brian at the Monogram Center cooked for us several times, and one night for dessert they made this bread pudding.
I’m not typically a bread pudding fan, but THIS bread pudding blew my mind! It was seriously THE BEST bread pudding I have ever had in my life. Now, it’s loaded with fat, sugar, and calories, but it’s totally worth that extra time at the gym. I promise.
Joe and Brian were generous enough to share the recipe with me and give me the green light to share it with y’all. And, boy am I so glad they did. You will love this bread pudding more than any other bread pudding you have had in your life. I know that’s a tall claim, but I’m that confident. Give it a try!

You start with two French baguettes. Now, these are real deal baguettes – not just French bread. I used 2 (10-ounce) baguettes. Fresh bread or even day-old bread will work, though the older stuff will hold its shape a bit better.
Also, this is made with a whole lot of eggs and cream. Sure, itโs over the top, but I think it’s more than fine for a special occasion dessert which is usually the case for bread pudding.

You make the super thick and rich custard out of tons of cream and butter and soak the bread cubes in it overnight. I like to whisk up the custard in a big bowl like the one below and throw the pieces of baguette right in the bowl. Then you simply stir them up, cover the bowl, and place it in the fridge until the next day.


The next day you will strain the bread out of the liquid and place it into a greased dish, like the one above. You don’t want to strain too much. It’s a good idea to leave some liquid in the dish, but not a lot.
Then you top your strained bread with some more sugar – brown sugar this time – and bake it to golden deliciousness.

After it’s done baking, you will use some more cream, butter, and sugar to create a decadent caramel sauce for the topping. Finally, simply serve and enjoy! Y’all, I’m serious. This stuff is crazy good. Try it.

How can I incorporate whiskey or bourbon into this recipe?
Adding whiskey or bourbon to this bread pudding recipe is super simple. You can actually just stir some bourbon or whisky right into this sauce if you want. I suggest taste-testing as you add a little at a time, so you are sure to get the flavor just right.
Should I use salted or unsalted butter for this bread pudding recipe?
Joe and Brian’s original recipe didn’t specify whether they used salted or unsalted butter. Just to be safe, I opted for unsalted. Honestly, I think either would work, but I can guarantee the unsalted worked perfectly!

What can I do with the leftover custard mixture?
I hate being wasteful, but I just don’t have any great ideas here. Some of my readers swear by using it to make French toast. They say it turns out really great. Just an idea, but I think it’s pretty smart! Regardless, excess is just a theme with this recipe, but trust me… it’s worth it.
How to cut this bread pudding recipe in half:
With a little math, I think you can half this bread pudding recipe pretty easily. I do recommend you use an 8ร8-inch baking dish in place of the 9×13-inch dish. Also, you will need to cut back on your baking time from 45 minutes to around 30-35 minutes- or until it’s set.
Recipe Card
The Best Bread Pudding
Ingredients
- 4 cups heavy cream
- 15 large eggs
- 1 1/2 cups white sugar
- 2 tablespoons cinnamon
- 1 tablespoons vanilla extract
- 1 1/2 cups firmly packed brown sugar (light or dark)
- 2 French baguettes
Sauce:
- 2 cups heavy cream
- 1 cup unsalted butter
- 2 cups brown sugar
Instructions
- Mix the cream, eggs, white sugar, cinnamon and vanilla together very well in a very large bowl.
- Slice the baguettes lengthwise then cut into 1-inch cubes.
- Soak the bread in the cream mixture in the refrigerator overnight, covered.
- Preheat the oven to 325ยฐF and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Layer in the soaked bread but not all the cream mixture. Discard the remaining cream mixture. (See blog post about remaining custard.)
- Leave the bread about 1/2-inch from the top of the dish so it has room to rise when baking.
- Sprinkle the brown sugar over the top and bake for 45 minutes, then start checking and remove when center is set.
For the Sauce:
- Melt the butter in a small saucepan over medium-low heat, then add brown sugar and bring to a boil.
- Add the cream and stir very well then set aside.
- When the bread pudding is ready let it cool for 15 minutes then pour the sauce over the top so it can soak in. You may not need all of the sauce.
Notes
- Nutritional estimate assumes about 1/3 of the custard mixture is retaining in the soaked bread.ย
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Yvette Huggins
“well shiiiiit”~Leslie Jordan. Late but greatest! ๐ You 2 Suthn’a’s have gone ahead and out done MY Bourbon Bread Pudding. Not sure how I feel about that!!!! Hmph! ๐ตโ๐ซ๐โโ๏ธ๐ซค๐คช I’ll certainly let y’all know after tomorrow. Way things look….I can’t like y’all anymore. ๐
Well, bless it! Leslie Jordan would be proud of your flair, and Iโm over here grinning ear to ear. He was so funny and left such a void. If weโve gone and outdone your Bourbon Bread Pudding, then I donโt know whether to celebrate or apologize! ๐
Canโt wait to hear what you think after tomorrow. ๐ Thanks for the laughs and love!
Leslie
This is a good one. I used all of the cream mix, and it came out delicious
So glad you enjoyed it! Thanks for trusting the process.
Leslie Stevenson
I want to make this for family. They are raisin and fruit lovers. If I were to add raisins or peaches, how much would you suggest?
I’d suggest a cup of raisins or about 2 cups of diced peaches.
Robin Collier
I am getting ready to try this recipe. I love good bread pudding. The pictures of it look a lot like the Moravian sugar cake that I grew up enjoying, although the recipe is very different. I have misplaced my delicious overnight French toast recipe, do you have a good one? I lived the first 66 years of my life in NC but the cold winters transferred me to the FL climate. I enjoy your recipes so much and I have prepared many of them in years past but may have lost the recipes and you have given them back to me, thank you! Please keep on posting and know that you are greatly appreciated.
Thanks so much for the kind words, Robin! I don’t have an overnight French toast recipe, but will put it on my list for sure.
brenda
Oooooh,this looks so good.Iโm going to try it with half the ingredients for a smaller outcome.I know you say French baguettes,and I will use those for my first try but Iโm wondering if brioche could be a good substitute..? Thank you for this recipe.Iโm now going to follow you on Pinterest
Thanks, Brenda! I really like the texture the baguette gives the dish, but brioche should certainly work.
Patty Mason
Thank you for sharing this. I couldn’t find baguettes where I live so I used 8-10 conchas (Mexican Sweet Bread Buns) and scraped the excess sugar off of them. I had 12 cups of bread cubes. I let them soak for almost 20 hours and they soaked up almost all of the cream/egg mixture. I only used about half of the sauce for the top. Next time I will reduce the sauce ingredients by half. Everything else was perfect.
So glad you enjoyed it!
Betty Welch
This bread pudding is wonderful!!!! My first time ever making bread pudding but I love it!!!! Always alittle skeptical that I could do it right!! It was so easy!! Thank you thank you for this recipe!!!
So glad you enjoyed it! A lot of folks overlook this recipe because of the ingredients, but it’s so good!
Jean
This recipe is the best! I won’t make any other kind ever again. I’ve made it 3 timesvfor gatherings and it was gone in minutes. BEST EVER!
So glad to hear you enjoyed it!
Leslie
I’m not sure if I can find the bread you recommended where I live. I will have to go with French bread. How many cups of torn bread do you think will need?
Finger crossed you can, as it really makes a difference. I’ve not ever measured the amount of bread by cups, so I can’t say for sure. You’ll need enough to generously fill a 9×13 dish as the liquid will soften it and make it take up less space in the pan once soaked.
Denise Powell
Unlike some of the other commentators I intentionally search for a decadent bread pudding recipe. I used a 1.5 pound loaf of my homemade cinnamon bread. I cut it up and put on a baking sheet in the oven on low heat to let it dry out. I added extra cinnamon and nutmeg and an extra tablespoon of vanilla extract. I soaked it over night. Then I lightly sautรฉed 4 chopped apples in 2T butter till lightly brown and tender. Let them cool then I gently folded them in. I only put 1c of brown sugar on top. This recipe is the only one Iโll ever make. Itโs wonderful. And for all the naysayers on the little bit left in the bowl itโs just a small amount and you can also just add a couple more cups of bread and you wonโt have any left. It all fits fine in a 9×13 baking dish with no risk of overflow. Thank you for a perfect recipe for bread pudding!
So glad to hear you enjoyed it, Denise! Adding the sautรฉed apples sounds amazing!
Chrystie H
OMG! Best bread pudding ever! My husband considers himself a bread pudding connoisseur and he said I need to look no further as this recipe is the one! This is from someone who used to live in Louisiana so we have had some pretty darn good bread pudding but nothing comes close to this. I must confess that I do not drain the โjuiceโ before baking as we like it kind of custard like. Everyone raves about this when I bring it to potlucks and I am constantly sharing the link. Thank you for sharing this slice of heaven!
I know it sounds crazy with all the eggs and all, but it’s seriously delicious! So glad to hear y’all agree!
Bre
I love bread pudding, but not the mushy kind of bread pudding and this recipe is a perfect consistency! This is by far the best bread pudding I have had and my husband even said itโs better than his grandmas! This is my go to recipe and has been for a few years now. It never disappoints! The leftover mixture is great for french toast, or Iโve even made a second, smaller batch of bread pudding out of it! This is a great recipe as is, or thereโs room to tweak it based off of what you have on hand or if you want to change it up a bit. Thank you for this recipe!!!
You are so welcome, Bre! Glad to hear you’ve enjoyed it!
Janet
Iโm from the โwaste not, want notโ generation so no way could I throw the leftover liquid away. There was enough to make 12 pieces of the most awesome French toast I ever tasted. No syrup needed! Froze it and can just pull out what I need and heat it up.
What a GREAT idea! Thanks for sharing, Janet!
Rose
In the oven as I type! Canโt wait to try it.
Hope it turns out great for you!!
Deb Greuter
Thank you for sharing this recipe! I wasnt a bread pudding fan until I had This! To those who posted negative comments – Dont knock it til you try it!!
So glad to hear you enjoyed it! I’m the same way. Wasn’t a huge fan until I tried this version!
Bedlamite
This was super easy to make and tasted delicious. It is definitely not an eveyday dessert though. It’s really rich, and I wouldn’t let my diabetic mom anywhere near it. Lol.
The only negative, if you could call it such, is that we had a LOT of sauce left over. Maybe I’ll use that and the leftover cream to make french toast like another user suggested.
It’s rich for sure! It makes it perfect for a special occasion! Glad to hear y’all enjoyed it!
Tam
Some of the comments regarding this is SAD. If you have nothing nice to say, or a negative opinion to the recipe. Google something else. People need to learn, less negative and more positive. Thanks Stacey!
Thank you, Tam!
karen
I cut this recipe in half and I also use gourmet cinnamon bread and this is the bomb. I make this quit often and everybody loves it..
That sounds amazing! So glad you’ve enjoyed it!
Cindy Sneed
I canโt wait to try this and see if my picky college student likes it!
Fingers crossed!
kitana
What would you recommend for a whiskey sauce?
You could actually just stir some bourbon or whisky right into this sauce if you wanted.
Toodles
So I would cut down the eggs to maybe six and add some fresh apples to the mix and then make a crumble for the top of brown sugar, oats, little flour and soft butter and cinnamon. The sauce sounds interesting but would make half the amount.. seems a little much tome.
Sarah
Is the butter suppose to be salted or unsalted? The recipe does not specify?
I’d opt for unsalted but the original recipe didn’t specify, so I didn’t either. Honestly, I think either would work.
Sarah
Is the butter salted or unsalted? The recipe does not specify which one it is.
David
Usually I use 3-day old Krispy Kreme glazed doughnuts for my bread pudding and use chocolate whole milk instead of cream. My first experience with a bread pudding was not a good one – my grandfather’s second wife had made some brown n’ serve rolls but forgot them so they were “black n’ serve”. Growing up before the depression she decided to use them for a bread pudding. It didn’t turn out very good. This was 1975 or so and I didn’t try a bread pudding again until 2007.
That’s some serious bread pudding there, my friend!
Chrystie Hill
My husband is a self-proclaimed bread pudding connoisseur. After I made this for him, he told me that I didnโt ever need to look for any other recipe as this is the only one he wants me to make from here on out. It is perfection and I always get asked for the recipe when I take it to parties. It is decadent and not for everyday but totally worth it! Awesome dish!
I am so glad that you got his approval! That’s high praise! I know it’s a bit decadent and has tons of eggs and cream, but it’s absolutely worth it!
Samantha
Have a question! I want to half this recipe, what cooking time do you recommend? 30 minutes?
I would put it in an 8×8-inch baking dish and bake it for 30 to 35 minutes. Enjoy!
Dawn P
Made this today & it was ohhhhh soooo good!!!! This will be my go to dessert for every gathering from here on out!
It’s a little work and a lot of ingredients, but I think it’s totally worth it!
Fran DeSesso
I made this twice now, but added a twist o sauce… once the heavy cream was mixed I added a teaspoon of cinnamon and a teaspoon of vanilla.. made the sauce so much better.. a must try for sure..
Sounds great!!
Lori
Serving this today. I tossed in some butter brickle bits and will be serving it with a butter rum creme anglaise. Can’t wait! It smells INCREDIBLE!!!!!
Sounds amazing! Hope y’all enjoyed it!
Diana
It says 1 quart and 4 cups? So 2 quarts? Or are you just say saying 1 quart is equal to 4 cups Iโm confused
It’s just an alternate measurement. 1 quart is equal to 4 cups. You need 1 quart of heavy cream.
Jimmy C
Hi Stacey can you make a custard with the leftover liquid
I’m guessing you could, but I’ve not tried it myself.
Terese Dunyon
Lol! Opps, I saw the button re: notifications after I hit the ‘Post Comment’ button; but, yes please, notify me!
Thanks Again,
Teri Dunyon
Terese Dunyon
Quick question. In the sauce ingredients, you wrote:
1 cup butter (2 sticks)
I live in Long Beach CA but I’ve traveled to quite a few states & shopped thier grocery stores & the butter was always: 1 stick = 1 cup. So, did you mean 2 cups (in which case I will use 2 sticks) or 1 cup/stick?
Thanks In Advance,
Terese “Teri” Dunyon
Hi Terri! Butter can be so confusing! 1 stick = 1/4 lb = 1/2 cup While in other countries, it might mean something different, here in the states, that’s the standard measure. This might help… https://www.myrecipes.com/how-to/cooking-questions/cups-in-one-stick-butter Good luck!
Rachel
Do you really recommend french bread? I have always used brioche…but I am making it for a friend’s birthday and I want it to be perfect ๐
Hey Rachel! As you can see from the post, it’s not my recipe. But I’ll say that I’ve made it many times, but only ever with french bread. Good luck!!
carolyn jones
The absolute best bread pudding I have ever had. Second time cooking for church dinner today, and the gentlemen were asking for the recipe! So rich and so yummy! I used to work in a restaurant that served raisin bread pudding with lemon sauce. thought it was the best, but THIS IS THE BOMB!!!!! lots of cream, lots of eggs, but well worth it. Recipe was self explanatory, easy to follow. I had no cream mixture left, the baguettes soaked it all overnight. However, I did put the mixture in a Tupperware bowl with fitted lid and turned a couple of times. maybe that is why it all soaked up
Ha! So glad you like this one as much as we do!!
Teresa Elliott
This was absolutely delicious. Made it for Christmas and it beat out the homemade cheesecake and rum cake.
Love hearing that! So glad y’all enjoyed it!
KAREN
MY DAUGHTER IN LAW MADE THIS AND BROUGHT SOME TO US. I HANDED IT TO MY HUSBAND AND SAID HERE ITS FOR YOU. NEVER A FAN OF BREAD PUDDING. HE ATE SOME AND SAID WOW THIS IS REALLY GOOD SO I DECIDED TO TRY A BITE AND OH MY I AM NOW A FAN OF THIS BREAD PUDDING. IT WAS THE ABSOLUTE BOMB, SO YUMMY THAT I AM MAKING IT FOR US..THANK YOU FOR THE AWESOME RECIPE
So glad you enjoyed it! I’m not a huge bread pudding fan either, but this one is a winner!
Gail Wilson
Hi,
I am about to make this for a lady I work with for her birthday. She requested bread pudding so I wenting looking for a recipe that spoke to me! While reading the initial walk through instructions you commented that the custard had butter in it but not in the regular instructions. Just cream, eggs? white sugar, vanilla, and cinnamon no butter right?
Butter is only in the sauce.
lilian hoh
Btw, I read that Brioche or Challah would be a better bread option. Would u recommend it this or would the bread pudding end up too soggy? Help!
I really prefer it with the french bread, but the other will work.
lilian hoh
Hi, if u were to half the recipe.how long do u bake it for? Should I use a smaller casserole dish & what size do u recommend (inches x inches)? The recipe sounds awesome! I plan to bake this ASAP so please reply soon! Thanks.
lilian
Hi, if you do half the recipe how long do i bake it for? Is it better to use a smaller casserole dish & what size do you recommend (inches x inches)? This recipe sounds awesome! I plan to make it ASAP so please reply soon! Thanks so much.
Laura
This could seriously kill you. I think I will try it but change it around a bit. Cut down the sugar a whole bunch, use half and half, maybe a vanilla cream sauce on top. We shall see. This recipe has 5 cups of sugar! Not to mention all of the real cream. I understand the special occasions and it being a recipe from real chefs, but it’s proof that chefs don’t really care about sending people to early graves as long as it tastes good! This is really amazing that I’m saying this because I usually don’t care. This time though, all I can say is wow. Diabetes anyone?
There’s no doubt that if your diet consisted solely of dishes like this, there might be a risk of diabetes, but I hardly think one serving is going to hurt anyone. You certainly get your badge for playing food police today, but I’ll leave to each person to make decisions about what’s best for them and their families.
Kathy
I had this at a baby shower. One of the best things I’ve ever eaten – and I’m not a big sweet eater. Anyway made this for Mother’s Day. It was delicious! Only made 1/2 the recipe – so good! This is a keeper!
So glad you enjoyed it! It’s a special treat that’s certainly worth the time and expense! ๐
Carole
I made this one time before and it was awesome! Going to celebrate my brother’s 70th birthday Friday and this is his favorite dessert. I’m going to make 4 of them for his surprise birthday celebration. He will love it!
Love hearing your enjoyed it!!
Samantha
Can I use just the first 6 ingredients for French toast instead of bread pudding? Just curious. Thanks!
I thin you’ll find it a little too runny to get a good coating, but in theory it will work.
Bob Knutson
I’m 70-years-old and thought it was about time I learned how to bake desserts. I followed this recipe measure for measure and it’s one of the prouder achievements thus far for my baking career. ๐ . . . A lot of prep went into it, but WELL worth it. I may not even share any of it, it’s soooo good! Honestly!
I’m so glad you had great results with this one, Bob! I think it’s defiantly my favorite bread pudding, despite a few extra steps.
barbara hamilton
I love that he (Bob) shared that he was a ‘beginner’ on desserts and enjoyed this recipe. It’s never too late to try something new! I’m looking forward to making this.
๐ Hope you’ll enjoy!!
Aisha Schwarting
If you dont let it soak over night, will this affect anything?
The soaking is an important part. If you can’t let it soak overnight, let is soak just as long as you can.
Sabrina
Making this at 11am just put in fridge. I know the soaking part is important but bcause I procrastinated now I need to cook for this evening- whatโs the minimum soak youโd suggest? Or would it be easier to test consistency? I did use day old French baguette – bakery just happened to have it ๐ฌ
Sabrina
Whoops- ignore the star rating – havenโt even tried it yet! But based on ease of prep and taste and smell of custard Iโd give it 5 ๐ Also – I halved the recipe – if that makes a difference regarding soak time.
Once all the bread has soaked through, you should be ok, but I’d give it just as long as you could. Would it possible to let it soak for about 4 hours?
Aisha Schwarting
If you dont let it soak overnight is that fine?
Angie
There’s only butter in the sauce, correct? How many would u say this serves?
The sauce is butter, heavy cream, and brown sugar. Honestly, it depends on the serving size, but 10 to 12 with smaller servings – which are plenty. It’s rich!
Pam
I am sorry, I have made and eaten bread pudding my entire life and 15 eggs and a quart of cream seems very excessive. I also prefer to use a softer bread like brioche. I won’t be trying this recipe but you have made me hungry for bread pudding. I might try the caramel sauce on top though.
I sure hate to hear that! This recipe isn’t from me, but two AMAZING chefs.
Pamela
Best bread pudding I have ever had. It’s the only recipe myself and my friends use. It’s real deal quality.
Awesome! Love hearing that, Pamela!
Donna
Do u let the bread get stale 1 st? Other recipes call for that , letting bread sit out for 24 hrs?
It’s not really important in this recipe.
Mollie
is it okay to make the sauce the night before? And then just heat it up before pouring over once if all cooked?
Yes!
Jayna
This sounds amazing!!
Do u think if i add apples that it will still turn out just as great?
I’m not sure. Sounds like a good idea to me though! ๐
Denise Powell
I added 4 pealed and chopped Honey Crisp Apples. I sautรฉed them in 3 T of butter for about 8-10 minutes till they were tender and just a tad golden. Mixed them in the ingredients last before pouring into pan. Perfect!
Sweet! Thanks for sharing!
Ashley
How many does this serve?
8 to 12 depending the serving size. It’s very rich.
Anita
So, I let the bread soak for 4 days! No cream mixture to throw away. Had to bake it an hour because it was so dense but it was awesome. Added a few mini chocolate chips as I put it in the baking dish- yum! Also, I used cinnamon swirl bread instead of baguettes. Loved it all! Will definitely make again. Thanks for the inspiration!
Wow! Even more decadent! So glad you enjoyed it so much!!
Dottie Strickling
So there is a total of 6 pints of heavy cream? Never made bread pudding before, but sounds heavenly! Making it for a friend’s birthday, because that’s what she loves.
It’s 6 cups, not pints. Don’t want you spending a small fortune on heavy cream. ๐ I sure hope your friend enjoys it!
Mookie
OMG! Just made this and it turned out just like your pics…I’ll taste it tomorrow at a luncheon. I snuck a piece and it tastes great – a little on the sweet side but I awesome nonetheless. Question tho, do you think it’s possible to freeze the remainder of the sauce that you used on top for another pudding?! It is soooo delish – I wouldn’t wanna waste it!
Awesome! I sure hope you enjoy it! Honestly, I’m just not sure about freezing that caramel sauce. It’s worth a try though!
Kelly
Would this recipe be ok to make a few days in advance and stored in refrigerator??
Yes! It warms up beautifully!
Karena
What is the best way to warm it up do you think?
Also for putting it away, it’s best to store in the fridge I’m assuming right?
Wrapped tightly in foil in the oven. Yes, store it in the fridge. You can also microwave individual servings.
Monica
Has anyone tried halving the recipe? Will it work just as well?
Absolutely!
Jeff Barber
You have to have Bourbon (or Rum) Either as a sauce or infuse raisons with it! Great ideas in it. Adapt it and try different methods and make it your’s.
john
Is the Cinnamon amount correct? 2 Tablespoons seems like way too much.
Yep, it is correct, John. Hope you enjoy it!
Dean Jones
Excellent reminds me of Mom and her’s nice …brought me home again.
That’s the ultimate compliment!!! Thanks, Dean!
Emily
I just made this so now I’m waiting to try it. I’ve never made bread pudding before this and I had trouble figuring out when it was done. You say to check it after 45 minutes of baking, but you don’t say how. I ended up looking up a video on YouTube so I could get a better visual. It’d be awesome if you could add a video to this.
I’ll see what I can do, Emily. ๐ Hope you enjoy it!
Robin
Made this for Christmas today. The best recipe ever for bread pudding. All the others are going in the trash. Thank you, a new family tradition! ?
Marjie McGraw
I’m going to make this for Christmas dinner. Can I bake it the day before and warm it up?
Karri
O.M.T. (I worship Thor…and now this bread pudding too!) I followed the recipe exactly and this is better than bread pudding I’ve gotten at most restaurants. So. so. so. good. Decadent. Delicious. Delightful. Thank you, Stacey!
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Debra
This looks so good!!!! Can’t wait to try it… Understand directions perfectly. Thank you for all the awesome recipes.. Have Blessed day
Wonderful! Enjoy!
Breeze
Recipe is not very clear. I have made this before with 8 eggs …..very similar and very good. Should never have to discard ingredients, seems unnecessarily wasteful. Might want to find a more practical recipe that gives the same results
This one works just perfect for me. It’s a special occasion kind of recipe and being that it’s not mine, I’m sharing it as it was written.
Denise
I’ve made a very similar Old Family recipe several times and it does take that many eggs. Considering I use all organics, the extra few bucks is so worth it especially versus a bakery cake or a icky preservative-filled Entenmann’s cake. This is delicious!
For a variation, you can throw in raisins and/or dried cranberries = works great and tastes wonderful.
Thanks for sharing……. ๐
And I agree with the lovely lady above….extra cream mixture can be used for French toast! No waste at all!!
Thanks for the insight and ideas, Denise! ๐
arlene rodriguez
So going to make this….but 15 eggs???? for real????
For realz. I know… but it’s totally worth it!
sharon
So to clarify I need 2 x 10oz (2 x300g) bread sticks? And do I add the first bunch of ingredients all in the first mixture? The second lot is another mix for the sauce isn’t it? Ive never had bread pudding so this is totally new to me. Thanks
Sharon
So now it seems reading back I have done it all wrong. No wonder I don’t bother cooking ๐
Guess I’ll just shove it in the oven and see what happens then
Oh, no! Hope it turns out great anyway! ๐
penandra
Do not discard the excess cream mixture! Use it (adding milk if necessary) for decadent French Toast!!!
GREAT idea!
Carlos Grant
I think that I screwed up. I added the brown sugar with the white sugar in the initial mix. After reading the receipt several times, I think that the first brown sugar needs to be sprinkled on before you put it in the oven (1 1/2 cup). I’m going to cook it anyway tomorrow and if it is too sweet I will give it to my dogs and cats. Stacey, you need to work on the receipt more and make it planer for some stupid like me to understand. Thanks! Grant
LOL! I’m sure it turned out perfect! I thought it was clear, but I’ve gone back and tried to make it a little easier to understand.
Kimberly Scruggs
I want to get this right: when mixing up the cream, 15 eggs, etc., the brown sugar is reserved for the topping before baking, correct? In line one of instructions, it said to mix the cream, sugar, etc., it didn’t specify which sugar or if it was both sugars. This serves 12-15?
Yes, white sugar with cream, brown sugar on top. Yes, it’s super rich, so depending on the serving size, you could serve more. It just really depends on how many folks you think you can serve with a 9×13.
Denise
One word…………………..or three, whichever way you look at it!!! OMG!!!!! ๐
How every many… it sure is good! ๐
Denise
I love Bread Pudding, and this looks mouth watering good! I’ve even seen it, after it bakes and cools, buttered and pan fried/grilled a bit. I’d eat this all day if I could haha. ๐
Oh my! Talk about decadence!
Wendy
I left mine soak for 12 hours, and there is no extra liquid. Think it will be ok ?
I think it will be just fine.
Cathy Lane
Just one question from a grammy… Why discard the custard prior to baking?
Sandra mauldin
Was that correct 15 eggs? I can see maybe five, but fifteen! Won’t be trying this. Does look good….
Yep, it’s 15 eggs!
Sue
And totally worth it!!! Eggs are cheap! This recipe is awesome. I put some of the brown sugar on the bottom of the pan. Best Bread pudding I’ve found yet. (:
Ha! So glad you enjoyed it!!
Bev Shaffer
looks good but my hubby & myself being older adults are watching our sugar intake so will pass. I have a yummy recipe form my friend that uses Splenda.:) Your recipes tend to have way too much sugar!
Well, in my defense, I said it was kind of rich. But it’s totally worth it.
Reggie Brown
Best bread pudding ever!
So glad to hear you enjoyed it!
Kim
Nice comment, just don’t make it!!!!
Penny
Is this best served warm ? Or is it still good if it not warm?
I am looking for something to take to a potluck – so it wouldn’t still be warm when folks
ate it.
I prefer it to be warm, but it’s perfectly fine a room temp, too.
Tammy
What size dish do you use? Do you completely throw away any of the leftover original cream miaxture that might not be obvsorbed or that you squeeze out of the bread? I am not clear on this.
Thank you in advance for your response.
Hi Tammy! I’ve updated their recipe a bit to be more clear. You should use 1 9×13 baking dish. I used a slotted spoon to drain the bread out of the cream mixture. You still wan the bread completely soaked, you just don’t want all of the cream mixture in the baking dish. Does that help? You can see the image above to see about how much was left over after I took the bread out.
kathleen wallace
By cream,do you mean heavy whipping cream?
Exactly! ๐
Melissa @ Served Up With Love
What? Not a fan of bread pudding?? My aunt used to make the best bread pudding but we never got her recipe and sadly it went to heaven with her. I can’t wait to try this one!! I am seriously drooling on my keyboard at your photos. I need this in my life today! Haven’t had bread pudding in forever!!
I know! But the recipe made me a convert! ๐ Thanks, Melissa!
Amanda
I’m not usually a bread pudding fan either but this looks so amazing.
I really love it!
Helen
Does it have to be baguettes? How about Italian bread? Great for leftover with French Toast, no extra eggs needed. Voila!!
I’ve only ever made it as written, but I think Italian bread would work.
MarYan
I use Brioche. Let it sit out (cubed) until it stales.
Pam
Best recipe ever. It can’t be beat.
Question? My sauce separates even if I thicken or not.
Any ideas?
The caramel sauce? Like when you’re cooking it or afterwards?