Searching for a favorite ingredient? Looking for a special recipe?

Thursday, February 16, 2012

♥ New Orleans Bread Pudding ♥

•1/2 cup raisins
•1/4 cup brandy or unsweetened apple juice
•1/2 cup butter, melted, divided
•1 tablespoon sugar
•4 eggs, lightly beaten
•2 cups half-and-half cream
•1 cup packed brown sugar
•2 teaspoons vanilla extract
•1/2 teaspoon salt
•1/2 teaspoon freshly ground nutmeg
•10 slices day-old French bread (1 inch thick), cubed

•1/2 cup packed brown sugar
•2 tablespoons cornstarch
•Dash salt
•1 cup cold water
•1 tablespoon butter
•2 teaspoons vanilla extract

•In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside.

• In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened.

• Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

• For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

Yield: 12 servings.

~~Country Woman June/July 2008~~

No comments: