New orleans bread pudding

Yield: 8 servings

Measure Ingredient
3 larges Eggs
1¼ cup Sugar
1½ teaspoon Vanilla Extract
2 cups Milk
½ cup Raisins
½ cup Coarse chopped, dry roasted
1 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
¼ cup Melted Butter
\N \N Pecans
5 cups Stale French or Italian
\N \N Cubes with crust

In large bowl of mixer, beat eggs on high speed until extremely frothy (about 3 minutes). Add the sugar, vanilla, nutmeg, cinnamon, and butter. Beat in the milk. Toss raisins, pecans and bread cubes in loaf pan. Pour egg mixture over bread mixture, stirring lightly until the bread is soaked. Let stand until a narrow bead of liquid is visible around the pan's edges, about 45 minutes. Pat the bread down into the liquid occasionally. Place in pre-heated 350 degree oven.

Immediately lower heat to 300 degrees and bake for 40 minutes.

Increase oven temperature to 425 degrees and bake until pudding is well browned and puffy, about 15 to 20 minutes more. Serve with whipped cream or a fruit sauce. Makes 8 servings. Submitted By BILL CONNORS On 05-01-95

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