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"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home."
Nutritional Facts 1 piece with 4 teaspoons sauce equals 350 calories, 15 g fat (9 g saturated fat), 113 mg cholesterol, 341 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as New Orleans Bread Pudding in Country Woman June/July 2008, p24
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Reviewed on Feb. 22, 2012 by PTuttle
I made this for a Mardi Gras dinner last night and it was even better than I expected. I let it sit for about 45 minutes while we ate dinner and I made the sauce. It was beautifully browned on top, soft in the middle, and just the right temperature to eat with the nice hot sauce on top. My adult son, who normally doesn't like raisins, went back for another piece. He said the raisins tasted like brandy instead of raisins so he didn't mind them. If you don't want to make the sauce this has enough flavor that a sprinkle of powdered sugar would probably be just fine. I would give this 6 stars if I could.
Reviewed on Feb. 20, 2012 by julienculpeper
Very yummy! I didn't have brandy or nutmeg so I substituted Jameson whiskey and cinnamon and served with vanilla icecream. It was delicious!
Reviewed on Feb. 26, 2010 by lin143
This is VERY similar to a Cuban Bread Pudding that I made at a cooking class. I would highly recommend it. I do have a little suggestion that we did in class that made the recipe that much better; after you cover the baking dish with butter, sprinkle in some brown sugar and melt it for a few minutes in the oven. When the pudding is done, flip the pieces over as you cut and plate them. This will give a great glaze over the pudding.
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© Reiman Media Group, LLC., 2012