Commander's Palace French Bread Pudding Recipe
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 This recipe for Commander's Palace French Bread Pudding, by William Rice, is from The Donovan Family Online Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: William Rice
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Category: |
Category: |
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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)
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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. |
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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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