"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Creole Bread Pudding Recipe

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This recipe for Creole Bread Pudding, by , is from Grandma Suzette's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzette Reyes
Added: Monday, December 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:

5 cups of stale French bread and or wheat bread
1 tbsp vanilla 
4 tbsp sugar or splenda
pinch salt,
1/2 tsp.cinnamon
1 1/2 cups evaporated milk
1/2 stick butter
4 eggs, separated
raisins or / and fine chopped apples, optional

Directions:
Directions:
1. Break bread into ovenproof dish (1 1/2 quart at least). Soften bread with small amount of milk.
2. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread.
3. Fold in raisins if used. Cut butter into chunks and fold in.
4. Place dish in pan of water and bake at 300 degrees for 40-50 minutes or until silver knife inserted comes out clean.
5. Place baking dish in pan of water filled to cover the bottom of the pan. Bake 350-degree oven until brown (browning in slow oven prevents falling).
Serve Warm.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Bourbon Sauce:

1/2 cup sugar
1/4 cup water
1/4 block butter

Cook until dissolved. Remove from heat, add bourbon to individual taste.

 

 

 

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