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New Orleans Bread Pudding Recipe

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This recipe for New Orleans Bread Pudding is from Vernon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Large eggs
1 1/4 C sugar
1 1/2 tsp. vanilla extract
1 1/4 tsp. ground nutmeg
1 1/4 tsp. ground cinnamon
1/4 C unsalted butter, melted
2 C milk
1/2 C raisins
1/2 C coarsely chopped pecans, dry roasted
5 C very stale French or Italian bread cubes, crusts on
Directions:
Directions:
In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans. Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let sit until you see only a narrow bead of liquid around the pan's edges, about 45 minutes, patting the bread down into the liquid occasionally.

place in a preheated 350º oven. Immediately lower the heat to 300º and bake 40 minutes. Increase oven temp to 425 º and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serve with Chantilly Lemon or Bourbon sauce.

 

 

 

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