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New Orleans Bread Pudding

"For an extra-special treat, try this sweet and buttery bread pudding," suggests Linda Weise of Payette, Idaho. "The cowboys we serve it to say it tastes like home." —Linda Wiese, Payette, Idaho
  • Total Time
    Prep: 35 min. Bake: 35 min.
  • Makes
    12 servings

Ingredients

  • 1/2 cup raisins
  • 1/4 cup brandy or unsweetened apple juice
  • 1/2 cup butter, melted, divided
  • 1 tablespoon sugar
  • 4 eggs, lightly beaten
  • 2 cups half-and-half cream
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground nutmeg
  • 10 slices day-old French bread (1 inch thick), cubed
  • SAUCE:
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • Dash salt
  • 1 cup cold water
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract

Directions

  • In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside.
  • In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened.
  • Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean.
  • For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.
Nutrition Facts
1 piece: 350 calories, 15g fat (9g saturated fat), 113mg cholesterol, 341mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 5g protein.

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