New Orleans bread pudding

True Love
0 serving Cooking: 40 mins
Rate this recipe
Starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

1250.00 ml bread — French or Italian, stale
3.00 eggs — large
312.00 ml sugar
7.00 ml vanilla — essence
7.00 ml nutmeg — ground
7.00 ml cinnamon — ground
67.00 ml butter — unsalted
500.00 ml milk
125.00 ml raisins
125.00 ml pecan nuts
Tap for ingredients
Tap for ingredients

Method:

Pre-heat oven to 180 ºC.
Slice bread, cut into cubes and place in a greased ovenproof dish.

(If you prefer, instead of French or Italian loaf, use slices of white bread spread with butter and apricot jam, sandwiched together and cut into
four squares.)

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) or you can use a metal whisk (about 6 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).



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.