Bread Pudding PDF Print E-mail
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Tuesday, 21 June 2011 19:54

A popular New Orleans favorite since the 1950's.  Many variations possible.

Ingredients:

  • 1 large loaf of stale French bread
  • 1 13-ounce can evaporated milk
  • 1 stick unsalted butter, cut into pieces
  • 5 large eggs, well beaten
  • 2 cups sugar
  • 1 large Granny Smith apple, peeled and diced
  • 1 10-ounce package frozen sweetened peaches, chopped
  • ½ cup raisins
  • ½ cup golden raisins
  • 2/3 cup chopped pecans
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 ½ tsp cinnamon
  • 1 TBS vanilla extract

Whiskey Sauce;

  • 1 cup sugar
  • ½ cup whiskey (rum or bourbon)
  • 1 stick unsalted butter
  • 2 large eggs, well beaten
    Directions:
  1. Tear bread into pieces and place in large glass bowl
  2. Into a saucepan over low heat, combine evaporated milk, regular milk, and butter; heat until butter is melted and milk is hot, about 5 mintues
  3. Pour milk mixture over bread and mix well; let stand for 10 minutes, then add eggs and next 5 ingredients; blend well
  4. Add allspice, nutmeg, cinnamon, and vanilla, mixing well
  5. Pour into a lightly greased baking dish 10” x 14” and set pan into larger baking dish with 1” of water in it
  6. Bake at 350° for about 1 hour; remove carefully and let stand for 15 minutes
  7. Serve hot or cold with whisky sauce

Whisky Sauce:

  1. Cook sugar, whisky, and butter into double boiler until very hot and sugar is dissolved; remove from heat, add egg and whip together very fast to avoid curdling
  2. Return to double boiler to heat and cook, stirring constantly, for 3 minutes allowing sauce to thicken; remove from heat and cool for 3 minutes then spoon over top of individual bread pudding servings

Serves 10-12

 

Last Updated on Sunday, 24 May 2015 14:52