French Bread Pudding Recipe

Name: French Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 8 Tbs. butter, softened (1 stick); 5 eggs, beaten; 1 pint heavy cream (2 cups); dash of cinnamon; 1 Tbs. vanilla extract; 1/4 -cup raisins; 12 slices of fresh or stale French bread, 1-inch thick; BOURBON SAUCE (listed below): (makes 1 cup); 1 cup sugar; 1 cup heavy cream or canned evaporated milk; 1 cinnamon stick or dash of ground cinnamon; 1 Tbs. unsalted butter or margarine; 1/2 -tsp. cornstarch; 1 Tbs. bourbon; 1/4 -cup additional water

Servings: persons

1 cup sugar
8 Tbs. butter, softened (1 stick)
5 eggs, beaten
1 pint heavy cream (2 cups)
dash of cinnamon
1 Tbs. vanilla extract
1/4 -cup raisins
12 slices of fresh or stale French bread, 1-inch thick
BOURBON SAUCE (listed below): (makes 1 cup)
1 cup sugar
1 cup heavy cream or canned evaporated milk
1 cinnamon stick or dash of ground cinnamon
1 Tbs. unsalted butter or margarine
1/2 -tsp. cornstarch
1 Tbs. bourbon
1/4 -cup additional water

1
Preheat oven to 350 degrees F. In a large bowl, cream together sugar and butter.
2
Add eggs, cream, cinnamon, vanilla, and raisins, mixing well.
3
Pour into a 9-inch square pan 1-3/4 inches deep.
4
Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up the liquid.
5
Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread).
6
Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil.
7
Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top.
8
When done, custard should be soft, not firm.
9
BOURBON SAUCE: Combine sugar, cream/evaporated milk, cinnamon, and butter/margarine in a sauce pan.
10
Bring to a boil.
11
Add cornstarch mixed with 1/4-cup water.
12
Cook, stirring, until sauce is clear.
13
Remove from heat and stir in whiskey.

2652

kcal

Calories

225

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup sugar, 8 Tbs. butter, softened (1 stick), 5 eggs, beaten, 1 pint heavy cream (2 cups), and more.

Yes, French Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

French Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions