Bread Pudding Cake
PREP TIME: 2 hours

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 recipes. It takes patience, but is a true masterpiece.


  • 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 raisins
  • 1 cup chopped pecans

Preheat oven to 375 degrees F and oil a 10-inch cheesecake pan. Slice French bread into half inch round croutons. In a large mixing bowl, combine milk, eggs and sugar. Using a wire whisk, blend these three ingredients well. Add vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed. Press one 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 one third 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 one to two 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 best if allowed to set in the refrigerator overnight before cooking. Place the bread pudding pan into a larger pan filled with water. Cook in this water bath approximately one and a half hours. Serve warm or cold. Slice into 14 one third wedges.

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