New Orleans bread pudding


Ingredients 10
Servings 8
Time

Ingredients

  • 1
    Litres
    stale French or Italian bread
  • 3
    large eggs
  • 315
    ml
    sugar
  • 7
    ml
    vanilla essence
  • 7
    ml
    ground nutmeg
  • 7
    ml
    ground cinnamon
  • 65
    ml
    unsalted butter, melted
  • 500
    ml
    milk
  • 125
    ml
    raisins
  • 125
    ml
    pecan nuts, coarsely chopped
 

Method

 
Preheat oven to 180 ºC. Slice bread, cut into cubes and place in a greased ovenproof dish. In a large bowl, beat eggs on high speed with an electric beater, until extremely frothy and bubbles are the size of pinheads (about 3 minutes). Add sugar, vanilla, nutmeg, cinnamon and butter. Beat until well blended. Mix together milk, raisins and pecans. Add to egg mixture. Pour mixture over bread cubes and toss until the bread is soaked. Leave in oven dish until most of the liquid is absorbed (about 45 minutes), patting bread down into the liquid occasionally. Place in oven, immediately lower heat to 170 ºC and bake for 40 minutes. Increase temperature to 200 ºC and bake until pudding is well browned and puffy (about 15 minutes).
 

Read more on: starch  |  bake
 

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