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Delores' New Orleans Style Bread PuddingCakes, Cookies & Candy
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Submitted by Delores Mire McGee
on Friday, December 16, 2005
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| Makes: | |
| Prep Time: | 25 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 25 minutes |
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Delores tells me she lets her bread go stale just so she can fix this for her family. A true Cajun classic. Great for parties, holidays and family gatherings. |
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| Ingredients |
| 1 loaf Freanch bread |
2 quarts milk or 2 cans milk |
| 4 eggs |
1 cup sugar |
| 1 cup brown sugar |
2 tsp vanilla |
| 1 tsp cinnamon |
3/4 tsp nutmeg |
| 1 cup raisins |
1/2 cup chopped pecans |
| 1/4 pound melted butter |
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Rum Sauce |
| 1/2 cup water |
1/2 cup brown sugar |
| 1/2 cup rum |
4 tbsp butter |
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| | | Directions | | Tear bread into pieces then soak bread in milk for 15 minutes. Crush and mix with hands until well mashed (mushed) and crumbled. In another bowl, beat eggs, gradually adding the sugars, vanilla, cinnamon, nutmeg, raisins, and pecans. Stir well. Pour butter into shallow 3 quart baking dish or pan. Add the egg mixture to the bread and milk blending well together. Pour into baking dish allowing butter to rise to the top. Bake at 325 degrees for 45 minutes to one hour until pudding is firm and lightly brown. Making your Rum Sauce - In a medium heavy bottom pot, combine the water, sugar, butter and rum and cook over medium fire for 5 minutes. Pour over the bread pudding as soon as you take it out of the oven (then call me)! |
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