Frank’s Old New Orleans Bread Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. margarine ¼ tsp nutmeg
1 loaf semi-stale French bread 6 cup whole milk, scalded (or 2%)
8 eggs, well beaten 1 stick of butter, melted
1 ½ c granulated sugar 2 cup raisins
2 tsp vanilla 11 apples, peeled & diced (I used Granny Smith)
2 tsp ground cinnamon
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Directions: |
Directions:Directions:
1. Grease an 11 X 14 baking pan with margarine. Break bread into small chunks and put into pan.
2. Take a large mixing bowl & whisk to make an egg custard by creaming together eggs and sugar until smooth. Whip in the vanilla, cinnamon, and nutmeg until thoroughly mixed into the custard.
3. Stir in whole milk and butter and blend until thoroughly uniform. Pour the egg/milk mixture over the bread chunks. Using your fingers, work the milk into the bread until the pieces soften.
4. Evenly sprinkle on raisins and diced apple. Again, using your fingers, gently push the raisins and apple in the softened bread. Sprinkle a little more cinnamon over the top.
5. Bake in a 325° preheated oven for about an hour, or until a rich honey brown. Pudding can be served warm or chilled, especially if topped with rum sauce. |
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Number Of
Servings: |
Number Of
Servings:12 +/- |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: Frank’s Old New Orleans Bread Pudding Rum Sauce recipe located in "Soups, Stews, Salads and Sauces" section of this cookbook.
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