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Creole Bread Pudding


Serving Size : 6

1 10 oz. loaf day old French Bread, cut in 1" cubes
2 cups milk
2 cups heavy cream
2 cups sugar
8 tablespoons butter, melted
3 eggs, beaten
2 tablespoons vanilla extract
1 cup raisins
1 cup shredded coconut meat
1 cup pecans, chopped
1 teaspoon cinnamon
1 teaspoon nutmeg

SAUCE
1 egg yolk
1 stick butter
1 1/2 cups confectioner's sugar
3 tablespoons lemon juice

In a large bowl combine bread, milk and heavy cream and allow to sit, at room temperature, for 1 hour. Butter a 9 X 9 inch baking dish. Combine remaining ingredient with bread and gently mix to combine. Transfer mixture to prepared baking dish. Place in cold oven and turn temperature to 350 degrees. Bake for 1 hour and 15 minutes, or until top is golden brown and center is set.

SAUCE:
In a small saucepan, over low heat, melt butter and combine with sugar. Remove from heat and whisk in egg yolk, whisking continuously. Add lemon juice* Sauce will thicken as it cools. Serve warm over bread pudding.

Serving Ideas : Serve warm with sauce.

NOTE:
You may substitute a 1/2 cup of your favorite liqueur, bourbon or any fruit juice.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.