Prep 15 mins
Cook 1 hr
This is the only recipe my family has ever used. You can decrust the bread, but it's not really necessary if using the original thin-crusted New Orleans style French Bread.
- Preheat oven 350 degrees (lower temperature if baking in glass pan).
- Butter 10" x 14" baking pan.
- Place bread cubes into a large mixing bowl.
- Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
- Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
- Add egg and sugar mixture to bread mixture.
- Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
- Bake uncovered approximately 45 minutes to1 hour. The edges will turn slightly brown, pulling away from pan and center will be set.
- Best if eaten the same day.
Totally delicious !! I used leftover stale hot cross buns and the whole recipe worked wonderfully - not a solitary problem. I did cut back on sugar though.
Although I was originally going to make this for us here at home, a friend of mine needed something simple but special for a picky family get-together, & I thought of this for her ~ They loved it, & it's definitely on my list of things to make just for myself sometime soon! I know the dessert is 'New Orleans' & the ingredients called for French bread, but I ended up using a loaf of nutty, crusty, whole wheat bread instead, & that worked out very well ~ I know 'cause I kept a serving just for taste-testing! Thanks for a great keeper! [Tagged, made & reviewed in Every Day Is a Holiday tag]
This is a great bread pudding. It is light in texture, yet it's very tasty. In my house, my daughter doesn't care for nuts and my son and husband don't care for raisins, so desserts can be difficult to choose at times. And I picked this bread pudding recipe because it doesn't include raisins or nuts, yet it is still so scrumptious. Thanks, gailanng. This is another "keeper" for me.