New Orleans Bread Pudding

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May. 24, 2011

Ingredients

Bread cubes 3 Cup (48 tbs) (Italian Or French)
Pecan 1/2 Cup (8 tbs)
Raisins 3/4 Cup (12 tbs)
Eggs 3
Milk 2 Cup (32 tbs)
Granulated white sugar 2/3 Cup (10.67 tbs)
Vanilla extract 1 Teaspoon
Melted butter 2 Tablespoon
Ground cinnamon 1/4 Teaspoon
Ground nutmeg 1/8 Teaspoon

Directions

GETTING READY

1) Preheat oven moderately at 350°F.

MAKING

2) In a bowl mix cubed bread, pecans and raisins.

3) Blend in remaining ingredients with wire whisk.

4) Coat bread cubes with milk-egg mixture.

5) Keep aside for 20 minutes.

6) Transfer to a 2-quart casserole and cook open at Combination 1 for 25 to 30 minutes.

SERVING

7) Serve the custard in beautiful serving bowls.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 612Calories from Fat 229

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 332 mg13.83%

Total Carbohydrates 86 g28.7%

Dietary Fiber 3 g12%

Sugars 61 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet