New Orleans Bread Pudding
TOTAL TIME: Prep: 35 min. Bake: 35 min.
YIELD: 12 servings.
For an extra-special treat, try this sweet and buttery New Orleans bread pudding. The cowboys we serve it to say it tastes like home. —Linda Wiese, Payette, Idaho
Ingredients
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1/2 cup raisins
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1/4 cup brandy or unsweetened apple juice
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1/2 cup butter, melted, divided
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1 tablespoon sugar
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4 large eggs, lightly beaten
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2 cups half-and-half cream
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1 cup packed brown sugar
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2 teaspoons vanilla extract
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1/2 teaspoon salt
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1/2 teaspoon freshly ground nutmeg
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10 slices day-old French bread (1 inch thick), cubed
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SAUCE:
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1/2 cup packed brown sugar
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2 tablespoons cornstarch
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Dash salt
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1 cup cold water
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1 tablespoon butter
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2 teaspoons vanilla extract
Directions
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1.
Preheat oven to 350°. 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 melted butter; sprinkle with sugar and set aside.
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2.
In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining 7 tablespoons melted butter and reserved raisin mixture. Gently stir in bread; let stand until bread is softened, 10-15 minutes.
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3.
Transfer to prepared dish. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes.
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4.
For sauce, in a small saucepan, combine brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts
1 piece with 5 teaspoons sauce: 353 calories, 15g fat (9g saturated fat), 105mg cholesterol, 347mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 5g protein.
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