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New Orleans Bread Pudding

"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."

12 ServingsPrep: 35 min. Bake: 35 min.

Ingredients

1/2 cup raisins
1/4 cup brandy or unsweetened apple juice
1/2 cup butter, melted, divided
1 tablespoon sugar
4 eggs, lightly beaten
2 cups half-and-half cream
1 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
10 slices day-old French bread (1 inch thick), cubed
SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
Dash salt
1 cup cold water
1 tablespoon butter
2 teaspoons vanilla extract

Directions

In a small saucepan, combine raisins and brandy. Bring to a boil.
Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt.
baking dish with 1 tablespoon butter; sprinkle with sugar and set
aside.

2 of 2

New Orleans Bread Pudding (continued)

Directions (continued)

In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt
and nutmeg. Stir in remaining butter and reserved raisin mixture.
Gently stir in bread; let stand for 15 minutes or until bread is
softened.
Transfer to prepared dish. Bake, uncovered, at 350° for 35-40
minutes or until a knife inserted near the center comes out clean.
For sauce, in a small saucepan, combine the brown sugar, cornstarch
and salt; gradually add water. Bring to a boil; cook and stir for
1-2 minutes or until thickened. Remove from the heat; stir in butter
and vanilla. Serve with bread pudding. Yield: 12 servings.

Nutrition 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.