Saturday, April 25, 2009

Bread Pudding

This recipe was originally from Cajun-Creole Cooking by Terry Thompson. I change it to suit what I have in my pantry. I tend to use the leftover bread that I have. I've used croissants and other breads as long as they aren't strongly flavored. I don't use the coconut. I have also changed the cooking method to a bain marie. For your bain marie, place a roasting pan in the oven and fill it about 1/4 full with hot water.  Let it heat as the oven is preheating.  Then place your baking pan into the roasting pan full of water.  The water should come about halfway up the sides of your baking pan. 

7 tbl butter,melted
1/4 cup butter, melted
16 cups lightly packed, dry French bread cubes
3 eggs
1 1/2 cups sugar
2 tbls vanilla extract
1 tsp freshly grated nutmeg
1 1/2 tsp ground cinnamon
3 cups milk
3/4 cup dark or golden raisins
(3/4 cup flaked coconut)
1/2 cup coarsely chopped, toasted pecans

Hard Sauce
1 cup butter @ room temp
1 1/2 cups confectioners'sugar
1/2 cup bourbon

Preheat oven to 350 and place a roasting pan (big enough to hold the 13 x 9 baking dish in the oven) 1/2 full of water in the oven.

Pour 7 tbl butter into a 13 x 9 baking pan & swirl it around to coat bottom & sides.
Pour excess butter & additional 1/4 cup butter into a small bowl & set aside. Beat eggs & sugar until light & thick (about 3-4 minutes). Add remaining ingredients including reserved butter. Add bread cubes, mix to coat, and let stand for 30-45 minutes to absorb custard. Turn all into baking pan, stir to evenly distribute raisins & nuts. Bake in a bain marie 45-60 minutes or until golden brown.

Hard Sauce

Beat butter with sugar. Add bourbon and mix well.

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