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Creole Bread Pudding Recipe

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This recipe for Creole Bread Pudding is from Food for the Soul, 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:  
1 Tbsp butter
12 med eggs (or 8 large)
3 c heavy cream
2 Tbsp vanilla
2 c sugar
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
4 oz day old Italian bread, sliced 1 inch thick.*
1 c raisins

*or cut into 1 inch cubes
Directions:
Directions:
Preheat oven to 250º
Butter a large (11x8.5x3 inch) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good). Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.

Place the raisins in the bottom of the casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (roasting pan) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, and increase the oven temperature to 300º. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked, it should be moist but no longer runny. If you're unsure whether its done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm, with (if desired) whiskey sauce (see Bread pudding with Whiskey sauce recipe).
Number Of Servings:
Number Of Servings:
8

 

 

 

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