Louisiana Bread Pudding
|Cubed french bread||1⁄3 Pound (4 Cups)|
|Pecans/Walnuts||1⁄4 Cup (4 tbs)|
|Packed dark brown sugar||14 Tablespoon (3/4 Cup Plus 2 Tablespoon)|
|Evaporated skim milk||2 Cup (32 tbs)|
|Pure vanilla extract||1 Tablespoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Nutmeg||1 Teaspoon (Preferably Freshly Grated)|
|Raisins||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Tablespoon|
Preheat oven to 325 degrees F.
Spread bread cubes on a baking sheet and bake for about 10 minutes, stirring twice, or until firm and lightly toasted.
Meanwhile, spread nuts in a pie plate and bake for 8 to 10 minutes, or until fragrant.
Let nuts cool and chop coarsely.
In a large mixing bowl, whisk together eggs and brown sugar.
Blend in evaporated skim milk, vanilla, cinnamon and nutmeg.
Stir in the toasted bread, nuts and raisins.
Cover and refrigerate for at least 1/2 hour or up to 1 hour.
Meanwhile, lightly coat a shallow 2-qt. baking dish with vegetable oil or nonstick cooking spray.
Sprinkle with 1/2 tbsp granulated sugar.
In a small saucepan, melt butter over low heat.
Skim off froth and cook until it begins to turn light nutty brown, 1 1/2 to 2 minutes.
(Be careful not to burn the butter.) Transfer to a small bowl and let cool.
Pour the bread mixture into the prepared baking dish.
Drizzle browned butter over top and sprinkle with the remaining 1/2 tbsp granulated sugar.
Bake the pudding in a 325 degree F oven for 40 minutes, or until firm in the center.
Increase the oven temperature to 425 degrees F.
and bake for 10 to 15 minutes longer, or until the top is brown and puffed. serve as desired.