Bread Pudding-West Texas Style Recipe




Bread Pudding-West Texas Style Ingredients

1/2 cup rainins
1 cup brandy
10 slice whole wheat bread (or more)
1/2 cup pecans, toasted & chopped
1 cup grated cheddar cheese
1 cup sugar
3 1/2 cup water, hot
3 tbsp unsalted butter
2 tsp vanilla
1 tsp cinnamon
1 dash nutmeg
1 dash ground corriander
1 dash cloves

TOPPING

1 cup whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla

A Recipe for
Bread Pudding-West Texas Style

 

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This is a recipe for Bread Pudding-West Texas Style from the recipe cookbook of Recipes-to-go (Bread)


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Bread Pudding-West Texas Style recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




Bread Pudding-West Texas Style

There's too much blood in my caffeine system.

Seen on a bumper sticker






Bread Pudding-West Texas Style Directions

The day before, put raisins into a small bowl and pour brandy over
them. Cover loosely and let stand overnight. Next day, preheat oven
to 350 F. Butter a 9 x 13-inch baking dish. Dice bread and put it in
dish. Add pecans and cheese to the bread and toss. Scatter the
raisins over the top, drizzling on any brandy that has not been
soaked up by raisins. Pour the sugar into a large heavy saucepan.
Warm it over medium heat, stirring to facilitate even heating, until
it melts and turns a deep golden brown. Pour in the water, carefully
because steam will rise rapidly as water hits the sugar. The mixture
will begin to solidify.

Stirring, cook until the mixture is liquid again. Add butter,
vanilla, and spices to syrup. Ladle the caramel carefully over
bread. Syrup should be about level with tops of the bread. If any
bread pcs. are not covered, push them down into the liquid.

Bake 20 to 25 min. until syrup is absorbed and cheese has melted
into the pudding.

Beat whipping cream, adding sugar and vanilla. Spoon pudding into
serving dishes, and dollop whipped cream on top.

Serves: 1

 

 

 

 

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