The best delicious Creole Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creole Bread Pudding recipe today!
Hello my friends, this Creole Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Creole Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Creole Bread Pudding.
What Makes This Creole Bread Pudding Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creole Bread Pudding.
Ready to make this Creole Bread Pudding Recipe? Let’s do it!
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3 lg Eggs
1 c Granulated sugar
1/2 c Brown sugar
1 1/2 ts Vanilla extract
1 1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/4 c Melted butter
2 c Light cream (Half-and-Half)
1/2 c Raisins
1/2 c Diced peaches
5 c Stale French or Italian
-bread; w/ crusts; in 3/4
WHISKEY SAUCE
-in. cubes
2 c Light cream (half-and-half)
2 ts Vanilla extract
5 Egg yolks
1 c Sugar
1 -(up to)
2 oz Whiskey or to taste
In an electric mixer, beat the eggs on high speed until very frothy, about
3 min. Add the sugars,vanilla,cinnamon,nutmeg, & butter. Beat on high speed
until well blended. Beat in the light cream. Stir in the raisins & peaches.
Place bread cubes in greased loaf pan. Pour egg-cream mixture over bread &
stir well. Let bread absorb liquid, patting bread down occasionally,for 45
min. Bake in 325F oven for 1 hr. Increase temperature to 375F & bake 15
min. more until well browned. To serve,spoon into dessert dishes & top w/
WHISKEY SAUCE. SAUCE: Over medium heat, slowly bring light cream & vanilla
to boil, stirring often to prevent scorching. Meanwhile,thoroughly blend
egg yolks & sugar. As soon as cream reaches a boil, remove from heat.
Slowly add egg mixture,stir to prevent eggs from cooking & becoming lumpy.
Blend in whiskey. May be served warm or cold.
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY
From the Micro Cookbook Collection of American recipes, downloaded from
Glen’s MM Recipe Archive,
Yields
4 Servings
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