Bread Pudding (Commander's Palace Restaurant) Recipe




Bread Pudding (Commander's Palace Restaurant) Ingredients

9 slices 1 thick french bread (crusts, removed)
1 1/2 cup whipping cream
3/4 cup granulated sugar
5 tbsp melted & cooled unsalted butter
1/8 tsp freshly grated nutmeg
1/8 tsp cinnamon
2 tbsp vanilla
3 tbsp raisins
3 large eggs

OPTIONAL

6 large egg yolks, beaten
1/4 cup granulated sugar
6 large egg whites
1 pinch salt
1/2 cup confectioners sugar

A Recipe for
Bread Pudding (Commander's Palace Restaurant)

 

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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This Recipe for Bread Pudding (Commander's Palace Restaurant) is one of thousands in the Recipes-to-go Bread Cookbook.


Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.



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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




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This is a recipe for Bread Pudding (Commander's Palace Restaurant) from the recipe cookbook of Recipes-to-go (Bread)


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Bread Pudding (Commander's Palace Restaurant)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.







Bread Pudding (Commander's Palace Restaurant) Directions

Preheat oven to 350 degrees. Arrange bread in a 9" square baking
pan. Beat together remaining pudding ingredients in mixing bowl &
pour over bread. Let sit for 5 mins, then turn bread over & let them
soak for another 10 mins.

Cover pan with aluminum foil & place in a larger shallow pan. Fill the
outer pan w/hot water so it comes halfway up the side of the baking
pan. Bake for 35 mins., then remove foil & bake for another 10-15
mins. Custard should still be somewhat soft w/a light brown top.

Optional Heat oven to 375 degrees. Butter & lightly sugar a 2 1/2 qt.
souffle dish. Refrigerate until ready to use. Put the egg yolks &
granulated sugar in the top of a double boiler & cook, whisking
constantly, until the mixture is thick & lemon colored. In a lrg.
bowl, combine the yolk mixture w/2 1/2 cups of the cooled bread
pudding. Beat the egg whites w/a pinch of salt until frothy.
Gradually add the confectioners sugar, beating constantly until the
mixture stands in stiff peaks. Add 1/2 cup of the beaten egg whites
to the bread pudding-egg yolk mixture & gently fold the remaining egg
whites into the bread pudding mixture. Fill the souffle dish 3/4 full
w/the bread pudding mixture & bake for 30-35 mins until top is golden
brown. Serve warm.

Serves: 1

 

 

 

 

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