1 hr 15 mins
Chef GiGi of Texas's Note:
This recipe has been a favorite of my family for years. It makes you warm inside on cold wintery days.
My Private Note
Units: US | Metric
- 1 loaf day old French bread, cut in 12 slices (1 inch thick)
- 1/2 cup real butter, softened
- 1 cup sugar
- 5 eggs, beaten
- 1 pint heavy whipping cream
- 1 dash ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 cup raisins (optional)
- 1Preheat oven to 350 degrees.
- 2Cream sugar and butter in large bowl.
- 3Add eggs, cream, cinnamon, vanilla and raisins, mix well.
- 4Pour mixture into a 9 inch square pan. (I double my recipe and use a bigger pan.).
- 5Arrange bread slices flat in the egg mixture; cutting pieces to fit small holes but do not break into small pieces.) Let the bread soak for 5 minutes and then turn pieces over and soak an additional 10 minutes.Push the bread down into the liquid to assure that it is covered with the mixture.
- 6Place this pan into a larger pan that is filled to 1 inch of the top with water. Cover the pudding pan with foil. Bake 45 minutes. Uncover pan and cook for 10 more minutes to brown top.
- 7The custard should be soft, not firm. Serve warm in bowls with sauce below with or without whiskey.
- 8Whiskey sauce: Mix Powdered sugar,1 tsp vanilla and enough milk to make sauce the consistency of Elmers Glue. Add whiskey to taste.
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Nutritional Facts for Best Bread Pudding
Serving Size: 1 (352 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1222.5
- Calories from Fat 689
- Total Fat 76.6 g
- Saturated Fat 44.6 g
- Cholesterol 488.4 mg
- Sodium 987.1 mg
- Total Carbohydrate 113.2 g
- Dietary Fiber 3.4 g
- Sugars 51.4 g
- Protein 20.5 g