French Bread Pudding


For the Bread Base Layer

10 cups sourdough bread

1/2 cup pecans, chopped

5 large eggs

1 1/2 cups whole milk

1/4 cup granulated sugar

Zest of 1 medium orange, finely grated (optional)

1/2 teaspoons ground cinnamon

1/4 teaspoon sea salt

For the Crusty Top

4 tablespoons unsalted butter, melted

3 tablespoons dark brown sugar, packed

1 teaspoon cinnamon

Pinch sea salt

Optional Garnishes

1/4 cup dried cranberries

1/4 cup powdered sugar

1 tablespoon maple syrup

Preheat your oven to 375, Then put an oven rack in the center.

For the Bread Base Layer

Slice bread into 1" cubes.

Lightly grease a 2 or 3 quart baking dish with butter.

Add bread cubes over the bottom.

Sprinkle pecans on top, then continue layering bread and pecans.

In a bowl, whisk eggs, milk, sugar, orange zest, 1/2 teaspoon cinnamon and salt to mix well.

Pour mixture evenly over bread chunks.

For the Crusty Top

In another bowl, mix butter with brown sugar, 1 teaspoon cinnamon and a pinch of salt.

Using a spoon, drizzle mixture evenly over bread chunks.

Bake, uncovered, for 35 to 45 minutes.

Leave in oven longer for the top to be browner and crunchier.

Let cool for 10 minutes before serving.

Optional Garnishes

Sprinkle cranberries and powdered sugar on top, if you like.

Serve with maple syrup at the table. Enjoy!
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