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| Chip Curley | profile | all galleries >> Galleries >> NEW ORLEANS BREAD PUDDING | tree view | thumbnails | slideshow |
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OLD FASHIONED BREAD PUDDING: 4 c. cubed white bread; 1/2 c. raisins; 2 c. milk; 1/4 c. butter; 1/2 c. sugar; 2 eggs; 1 tsp. cinnamon; 1 tsp. vanilla; 2 tsp maple syrup; 1/2 cup crushed pecans. Heat oven to 350 degrees. For pudding, in large bowl combine bread and raisins. In 1 quart saucepan, combine milk and 1/4 cup butter. Cook over medium heat 10 minutes or when butter has melted. Pour milk mixture over bread; let stand 10 minutes. Stir in remaining pudding ingredients. Pour into greased casserole. Bake for 40-50 minutes or until set in center. VANILLA SAUCE: 1/2 c. sugar; 1 c. boiling water; 1 tbsp. cornstarch; 2 tbsp. butter; 1 tsp. vanilla 1/4 tsp. salt. Mix sugar and cornstarch. Add boiling water gradually, stirring constantly. Boil 5 minutes. Remove from fire, add butter, vanilla and salt. Spoon over pudding before serving. Please visit my BBQ SHRIMP, Bacon Wrapped Shrimp Gallery and my Cheesy Grits and Shrimp and Mardi Gras in Nashville Gallery,and Fat Tuesday in Nashville, and New Orleans Mardi Gras and my Nashville Websites and my other photo galleries and It's All About Beads!!! Shrimp. how do I love thee, let me count the ways. |
 French Bread (leave out overnight) |
 Cut or pull apart |
 Soak Raisins 4 hours |
 Milk and Egg Bath |
 Brown Sugar, Butter, Pecans |
 Soak 10 minutes |
 Topping |
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 350 degrees 40 minutes |
 Maple Syrup and Cinnamon |
 Glaze |
 Consume |
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