New Orleans Bread Pudding Recipe




New Orleans Bread Pudding Ingredients

1 lb bread -- stale
1 qt milk
4 large eggs
1 cup sugar
2 tbsp vanilla extract
1 cup seedless raisins

A Recipe for
New Orleans Bread Pudding

 

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This Recipe for New Orleans Bread Pudding is one of thousands in the Recipes-to-go Bread Cookbook.


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This is a recipe for New Orleans Bread Pudding from the recipe cookbook of Recipes-to-go (Bread)


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Food Tip
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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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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New Orleans Bread Pudding

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.







New Orleans Bread Pudding Directions

Crush the bread into the milk and mix well. Beat the eggs and add to
the bread and milk, together with the sugar, vanilla, and raisins.
Mix well. Spray 9 x 13 pan with Pam. Pour in the rest of the
ingredients.

Bake about 50 minutes in a preheated 350-degree oven (until the
pudding is firm). Serve with New Orleans Whiskey Sauce.

Recipe By : La Bouche Creole - p 235

Serves: 12

 

 

 

 

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New Orleans Bread Pudding Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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