Creole bread pudding
4 Servings
Ingredients
| Quantity | 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 |
Directions
WHISKEY SAUCE
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.
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .