Missy's Bread Pudding PDF Print E-mail
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Wednesday, 22 June 2011 00:50

This New Orleans' traditional dessert is always a really big hit!  This version is especially rich.  Thank you Missy

Created by:  Missy Keife

Ingredients:

  • 4 egg yolks
  • 2 cups Half & Half
  • ¾ cup sugar
  • 1/3 cup flour
  • Dash salt
  • 1 tsp vanilla extract
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ large loaf French bread, stale
  • 2 ½ cups milk
  • 1 cup fruit cocktain
  • ½ cup raisins
  • 2 beaten eggs
  • ½ cup chopped pecans

Rum Sauce:

  • 1 stick butter, melted
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 egg yolks
  • ½ cup whipping cream
  • ¼ cup Myers Rum
    Directions:
  1. Into a double boiler put egg yolks, Half & Half, sugar, flour and salt; cook slowly until thickened; remove from heat add vanilla, nutmeg, and cinnamon
  2. Tear French bread into pieces and soak in 2 ½ cups milk
  3. Add fruit cocktail, raisins and eggs and custard; combine well
  4. Pour ingredients into large casserole dish and sprinkle pecans on top
  5. Bake for 1 hour at 350°; remove and serve hot with whiskey sauce available for guests

Rum Sauce:

  1. Into a sauce pan put butter, sugar, and vanilla; cook until sugar has dissolved, whisking constantly
  2. Whisk into mix the 2 egg yolks and cream; add rum and continue cooking until mixture has thickened

Serves 6

 

Last Updated on Saturday, 23 May 2015 18:37