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Holiday French Bread Pudding

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

35 minutes


6 servings


¾  c.  H-E-B Dried Fruit: Cranberries, Mediterranean Apricots, or Jumbo Raisin Medley

¾  c.  white wine

8  slices H-E-B French Toast Bread, toasted

¼  c.  Hill Country Fare Almond Slivers

2¾  c.  H-E-B Half & Half or Hill Country Fare Hazelnut Non Dairy Creamer

¼  c.  H-E-B Sugar or Hill Country Fare 0 Calorie Sweetener

4  large H-E-B Eggs or 1 cup Hill Country Fare Real Egg Product

Sweet Sauce:

1  Tbsp.  Hill Country Fare Cornstarch

1  c.  Hill Country Fare Hazelnut Non-Dairy Creamer

1  Tbsp.  H-E-B Butter, melted


Heat oven to 400°F. Heavily spray a 9-inch round 1-inch-deep baking casserole with nonstick cooking spray and set aside. Have on hand a larger baking pan to use as a water bath for the prepared baking dish.

Slice apricots. Combine all dried fruit and wine in a small microwavesafe bowl and microwave on high power for 1 minute. Allow fruit to sit for 15 minutes or longer.

Overlap bread slices in a circular pattern in prepared baking dish. Spread 2 tablespoons of the plumped dried fruit and almonds between bread slices.

In a large bowl, combine half-and-half, sugar or 0 calorie sweetener, and eggs or Real Egg product and beat with an electric mixer on low speed for 1 minute. Pour custard mixture over bread. Press bread into custard mixture so that all slices absorb the custard liquid.

Place baking dish in the larger baking pan. Fill the larger pan ⅔ full with hot water. Bake the bread pudding on center oven rack for 35 minutes or until a knife inserted in the center comes out clean. Cool 5 minutes before serving.

Sweet sauce: Combine cornstarch, creamer, and butter in a microwave-safe bowl and stir to dissolve.

Heat the sauce in the microwave on high power for 1 minute and stir. Heat 1 more minute and stir. Serve bread pudding with sauce.
Nutritional Information
No Nutritional Information Available
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