Praline Bread Pudding Cake
PREP TIME: 2 hours
Serves: 14

This recipe was given to me by the master bread pudding chef, Sharon Jesowshek. I first tasted it in French Settlement, Louisiana, and could not rest until I had secured the recipe. It takes patience, but it is a true masterpiece.


  • 1 ounce praline liquor
  • 5 (10-inch) loaves French bread
  • 1 quart milk
  • 6 whole eggs
  • 1 1/2 cups sugar
  • 1/4 cup vanilla
  • 1 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 tbsp vegetable oil
  • 1 cup chopped pecans
  • 1 cup raisins

Slice French into bread into 1/2-inch round croutons. In a large mixing bowl, combine milk, eggs and sugar. Using a wire whisk, blend ingredients well. Add praline liquor, vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed. Oil a 10-inch cheesecake pan. Press 1 layer of French bread croutons into the bottom of the pan, making sure there are no void spaces. Sprinkle a small amount of pecans and raisins over this layer. Ladle in 1/3 of the custard mixture. Carefully press the custard into the croutons using the tips of your fingers. Continue this process until all croutons and custard are used up. You may find that 1-2 cups of the custard mixture will remain once the pan has been filled. This is normal and you must continue to add the custard, a little at a time, firmly pressing into the croutons until all has been used. This may take an hour or so. The bread pudding is always allowed to set in the refrigerator overnight before cooking. When ready to bake, preheat oven to 375 degrees F. Place the bread pudding pan into a larger pan filled with water. Cook in this water bath approximately 1 - 1 1/2 hours. Serve warm or cold. Slice into 14 wedges.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295