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New Orleans Bread Pudding Recipe

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This recipe for New Orleans Bread Pudding is from Our 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 cup sugar
1 1/2 t vanilla extract
1 1/4 t ground nutmeg
1 1/4 t ground cinnamon
1/4 cup unsalted melted butter
2 cups milk
1/2 cup raisins
1/2 cup coarsely chopped pecans, dry roasted
5 cups very stale French or Italian bread cubes, with 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 (or with a metal whisk for about 6 minutes). Add sugar, vanilla nutmeg, cinnamon, and butter; 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 pre-heated 350 oven. Immediately lower the heat to 300 and bake 40 minutes. Increase oven temp to 425 and bake until pudding is well browned and puffy, about 15 to 20 minutes more.

Serve with your favorite Sauce (lemon, butter rum, whiskey) and top with Chantilly Cream

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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