New Orleans Bread Pudding |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. 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:
1. 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. 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.
3. Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
4. 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.
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