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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

New Orleans-Style Bread Pudding Recipe

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This recipe for New Orleans-Style Bread Pudding is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
2 1/2 cups sugar
2 tbsp. cinnamon
1 tbsp. vanilla extract
1/2 cup (1 stick) melted butter
1 quart milk
6 cups bread crumbs, packed down (preferably
French bread, or use leftover, homemade,
unfrosted cinnamon rolls)
1 cup chopped pecans
1 cup raisins
2 cups powdered sugar
2 tablespoons evaporated or whole milk
2 tablespoons rum

Directions:
Directions:
1. Preheat oven to 350º.

2. Whip the eggs until frothy. Add the sugar, cinnamon, vanilla, and butter; mix well. Add the milk, and bread crumbs; mix and soak for 15 minutes. Add the pecans and raisins.

3. Pour into a greased pan. Bake for 45 minutes, or until set (60-65 minutes).

4. Mix together the powdered sugar, 2 tablespoons of milk, and rum. Serve over hot bread pudding.

Personal Notes:
Personal Notes:
I like to serve this with this Brown Sugar Sauce instead of the rum glaze:
1/2 cup (1 stick) butter
1/2 cup milk
1/2 cup brown sugar, firmly packed
1/2 cup granulated sugar
Cook several minutes, stirring constantly. Add a splash of vanilla. Serve warm sauce over bread pudding.

 

 

 

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