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)
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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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Food Tip |
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
Bread Pudding (Commander's Palace Restaurant) Recipe brought to you by Recipes To-Go