Beth's Bread Pudding Recipe

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Beth's Bread Pudding

Carol Junkins


This recipe is a specialty in New Orleans. With pecans, coconut and crushed pinneapple, makes a rich dessert. I will add a lighter version for all of us that don't need the extra calories.

pinch tips: How to Use Hand & Stand Mixers





15 Min


1 Hr




loaf (10 oz) stale french bread, broken into bite -size pieces. or combination stale french bread and stale wheat bagel or stale wheat bread to total 12 cups bite-sized pieces.
2 c
2 c
heavy cream (use 4 cups of skim milk instead of 2 c milk and 2 cups heavy cream
2 c
sugar (use 1 1/2 cups instead)
1 stick
butter, melted (use 1/2 cup margarine)
3 large
2 Tbsp
vanilla extract
2 c
shredded coconut
2 c
chopped pecans or walnuts
1 can(s)
(8 oz.) crushed pinneapple, drained
2 tsp
ground cinnamon

Directions Step-By-Step

Preheat oven to 350 df.
Combine all ingredients in a large bowl. Mixture will be very moist. If soupy, add more bread pieces.
Let stand for 10-15 minutes, until bread is well soaked.
Pour into buttered baking dish. Place on middle rack of oven. Bake at 350 degrees for approximately one hour or until top is golden brown. 10-12 servings
Serve warm with Sauce. following:
Lemon Sauce:
1/2 cup (1 stick) butter
1 1/2 cups powdered sugar
1 egg
1/2 cup lemon juice
Cream butter and sugar over medium heat until smooth and creamy.
Remove from heat. Blend in egg. Continue to stir while adding lemon juice.
Serve warm over Bread pudding.

Sauce thickens when cooled. Warm sauce before serving.
Best when made the day before.
Beth's bread Pudding and Lemon Sauce freeze well.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: French
Hashtags: #coconut, #walnut