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New Orleans Bread Pudding

Country.Chef's picture
Ingredients
  Dark seedless raisins 1⁄2 Cup (8 tbs)
  Bourbon 2 Tablespoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Ground nutmeg 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Eggs 3 Large
  Vanilla extract 2 Teaspoon
  Half and half/Light cream 1 Pint
  Cubed day old french bread 3 Cup (48 tbs) (1/2 Inch Cubes)
  Packed dark brown sugar 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Light corn syrup 1 Tablespoon
  Pecans 1⁄3 Cup (5.33 tbs), toasted and chopped
Directions

1. In a small bowl, combine the raisins and bourbon; let stand 15 minutes. Grease 8-inch square baking dish.
2. In large bowl, combine granulated sugar, nutmeg, and cinnamon. Whisk in eggs and vanilla until combined. In cup, set aside 1 tablespoon half-and-half. Add remaining half-and-half to egg mixture and whisk until blended. Stir in bread cubes. Let stand 15 minutes, stirring occasionally. Stir in raisin mixture.
3. Meanwhile, preheat oven to 325°F. Pour bread mixture into prepared dish. Bake until knife inserted near center comes out clean, 45 to 50 minutes. Cool on wire rack 30 minutes.
4. In 1-quart saucepan, combine reserved half-and-half, brown sugar, butter, and corn syrup; heat to boiling over medium heat. Reduce heat and simmer, stirring occasionally, 2 minutes. Remove from heat and stir in pecans. Serve pudding drizzled with praline sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raisin
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes

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