Louisiana Bread Pudding -- Best Recipes

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Date Posted: 12/13/05 12:08:16pm
Author: CB
Subject: Louisiana Bread Pudding

Louisiana Bread Pudding

4 c. cubed bread
3/4 c. chopped pecans
2 large eggs
3/4 c. plus 2 T. packed dark brown sugar
2 c. evaporated milk
1 T. pure vanilla extract
1 1/2 t. ground cinnamon
1 t. nutmeg
1/2 c. raisins
1 T. granulated sugar
1 T. butter (no substitutions)

Preheat oven to 325. In large bowl, whisk together eggs and brown sugar.
Blend in milk, vanilla, cinnamon, and nutmeg. Stir in bread, nuts, and raisins. Cover and refrigerate for 30 minutes to 1 hour. Meanwhile, lightly coat a shallow 2 qt. baking dish with cooking spray. Sprinkle with 1/2 T. sugar. In a small saucepan, melt butter over low heat.
Cook until it begins to turn nutty brown, 1 1/2 to 2 minutes (be careful not to burn butter). Transfer to a small bowl and let cool. Pour the bread mixture into the prepared baking dish. Drizzle butter mixture over top and sprinkle with remaining 1/2 T. sugar. Bake at
325 for 40 minutes or until firm in the center. Increase temperature to 425 and bake an additional 10-15 minutes, or until top is brown and puffed. Let cool for at least 10 minutes before serving. Good with
whipped cream or just plain. Kind of time consuming, but a good way to use old bread and it is very yummy

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