Classic nawlins bread pudding
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | eggs | |
| ¾ | cup | sugar |
| ½ | teaspoon | cinnamon |
| ½ | teaspoon | vanilla |
| 3.00 | cup | heavy cream |
| 6.00 | cup | cubed day-old bread |
| 1 | (such as french baguette; italian loaf, or brioche) | |
| ½ | cup | raisins |
Directions
Generously butter an 8- to 10-inch baking pan. In a large mixing bowl whisk eggs thoroughly. Combine sugar and cinnamon and whisk into eggs. Whisk in vanilla and heavy cream. Fold in bread and raisins.
Let sit 30 minutes. Preheat oven to 350 degrees. Pour batter into prepared pan. Cover with buttered foil and bake 25 minutes. Remove foil and continue baking until pudding is firm and golden, about 35 minutes more. Cool pudding in dish on a baking rack until just warm, then cut into squares to serve. This recipe yields 10 to 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-029 broadcast 01-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000