New Orleans Style Bread Pudding Thursday, January 18, 2006

Ingredients

6 cups approx French bread , broken into small pieces
1 stick butter, melted
8 eggs
3/4 cups sugar
3/4 cup brown sugar, firmly packed
1 can (6 ounce) evaporated milk
1 1/2 tsp vanilla
2 tsp nutmeg
1/2 cup raisins (optional)
3/4 cup chopped pecans (optional)
1 cup shredded coconut (optional)

Directions

Mix all ingredients together in large bowl. Pour into a greased 9x13" glass baking dish. Cook at 350 deg for 45 minutes to 1 hour or until top is golden brown and springs back when touched.

For an authentic touch, you might want to serve this with Whiskey Sauce. Here is a good recipe.
Whiskey Sauce :
3/4 cup brown sugar, firmly packed
1 cup half and half
3 TBSP butter
1 egg, beaten
2 ounces bourbon

In a saucepan over medium heat, melt butter. Add sugar and half and half and whisk until blended. Add a little of the mixture to the beaten egg to temper it, then add the egg and whisk for about 1 minute. Remove pot from heat and add bourbon. Return to heat and whisk until sauce is of desired consistency. Be warned, it will thicken more as it cools. Spoon sauce over pudding in bowls and serve warm with good quality vanilla ice cream if desired.
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