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New Orleans Style Bread Pudding


6 eggs
2 1/2 cups sugar
1 Tablespon cinnamon
1 Tablespoon nutmeg
1 Tablespoon vanilla
1/2 cup melted margarine
1 quart milk
6 cups bread crumbs (preferably French bread)
1 cup pecans, chopped
1 cup raisins
Rum Sauce

RUM SAUCE
2 cups powdered sugar
2 Tablespoons evaporated milk
2 Tablespoons rum

Whip eggs until frothy. Add sugar, spices, vanilla, and margarine; mix well. Add milk and bread crumbs. Mix and let soak for 15 minutes. Add pecans and raisins. Pour into greased pan (sorry, no size given.) Bake at 350 deg. F for 45 minutes or until set.

Rum Sauce
Mix and serve over bread pudding.




STACKS, The Art of Vertical Food

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