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Commander's Palace French Bread Pudding Recipe

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This recipe for Commander's Palace French Bread Pudding, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
William Rice
Added: Monday, December 13, 2004
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
1/2 cup butter
5 eggs beaten
2 cups heavy cream
dash of cinnamon
1 Tablespoon vanilla
1/4 cup raisins
12 slices french bread (1" think - fresh or stale)
Directions:
Directions:
In a large bowl cream together sugar and butter. Add eggs, cream cinnamon, vanilla and raisins mixing well. Pour into 9" square pan 1 3/4" deep.

Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some liquid. Turn bread over and let stand 10 minutes more. Push bread down so that it's covered by egg mixture.

Set pan in larger pan filled with water to 1/2" from top. Cover with aluminum foil. Bake 45-50 minutes uncovering pudding for last 10 minutes to brown top. When done, custard should still be soft not firm.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Serve with Whiskey Sauce (see recipe) or Clear Rum Sauce (see recipe) or use for Bread Pudding Souffle (see recipe)

 

 

 

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