Creole bread pudding

Yield: 4 Servings

Measure Ingredient
3 larges Eggs
1 cup Granulated sugar
½ cup Brown sugar
1½ teaspoon Vanilla extract
1½ teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
¼ cup Melted butter
2 cups Light cream (Half-and-Half)
½ cup Raisins
½ cup Diced peaches
5 cups Stale French or Italian bread; w/ crusts; in 3/4 in. cubes
2 cups Light cream (half-and-half)
2 teaspoons Vanilla extract
5 Egg yolks
1 cup Sugar (up to)
2 ounces Whiskey or to taste


In an electric mixer, beat the eggs on high speed until very frothy, about 3 min. Add the sugars,vanilla,cinnamon,nutmeg, & butter. Beat on high speed until well blended. Beat in the light cream. Stir in the raisins & peaches.

Place bread cubes in greased loaf pan. Pour egg-cream mixture over bread & stir well. Let bread absorb liquid, patting bread down occasionally,for 45 min. Bake in 325F oven for 1 hr. Increase temperature to 375F & bake 15 min. more until well browned. To serve,spoon into dessert dishes & top w/ WHISKEY SAUCE. SAUCE: Over medium heat, slowly bring light cream & vanilla to boil, stirring often to prevent scorching. Meanwhile,thoroughly blend egg yolks & sugar. As soon as cream reaches a boil, remove from heat.

Slowly add egg mixture,stir to prevent eggs from cooking & becoming lumpy.

Blend in whiskey. May be served warm or cold.


WEST 200TH SOUTH, SALT LAKE CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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