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Chip Curley | profile | all galleries >> NEW ORLEANS BREAD PUDDING tree view | thumbnails | slideshow

NEW ORLEANS BREAD PUDDING

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)
French Bread (leave out overnight)
Cut or pull apart
Cut or pull apart
Soak Raisins 4 hours
Soak Raisins 4 hours
Milk and Egg Bath
Milk and Egg Bath
Brown Sugar, Butter, Pecans
Brown Sugar, Butter, Pecans
Soak 10 minutes
Soak 10 minutes
Topping
Topping
t4%2f80%2f149580%2f4%2f140473724.qdldLOqj.jpg 350 degrees 40 minutes
350 degrees 40 minutes
Maple Syrup and Cinnamon
Maple Syrup and Cinnamon
Glaze
Glaze
Consume
Consume