New Orleans Style Bread Pudding

Recipe by gailanng
READY IN: 1hr 15mins
SERVES: 8-10


  • 1
    loaf day-old long new orleans-style thin crusted French bread, cubed (about 6 or 7 cups)
  • 2
    cups whole milk
  • 2
    (12 ounce) cans evaporated milk (not sweetened)
  • 12
    cup butter, melted
  • 6
    large eggs
  • 2
    tablespoons vanilla extract
  • 2
    cups sugar
  • 1
    dash salt


  • 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.