New Orleans Bread Pudding

[aglarien1.livejournal.com]

This is a recipe I got from a Bed and Breakfast cookbook probably 25 years ago, and it's become a favorite. I'll be making it for Thanksgiving using Cinnamon Raisin Bread. It's from the Hotel Jefferson Historic Inn in Jefferson, Texas.

You can use any type of bread you want, or a combination. I've even made it with sourdough because that's what I had left over and it worked great. It's especially yummy with leftover danish pastries, fillings and all. You can also add things other than raisins and pecans, like dates or other cut up dried fruit, trail mix, or whatever. Just don't add much more than 2 cups total or it will overpower the bread pudding. Yes, I know that from experience. ;)

6 eggs
2 1/2 cups sugar
1 TBL cinnamon
1 TBL nutmeg
1 TBL vanilla extract
1/2 cup melted margarine
1 quart milk (any kind)
6 - 8 cups of bread cut into pieces
1 cup chopped pecans
1 cup raisins

Whip the eggs until frothy. Add the sugar, spices, vanilla and margarine; mix well. Add the milk and bread. Mix and let soak for 15 minutes. Add the pecans and raisins. Pour into a greased pan or casserole dish. Bake at 350 degrees for 45 minutes or until set.

I never make the glaze to go over it, but if you like such things:
Mix together 2 cups of confectioners' sugar, 2 TBL whole milk (or cream or evaporated milk:, and 2 TBL rum. Serve over hot bread pudding.

Serves 6 to 8

Comments

[alexcat.livejournal.com]

Larry says bourbon... use bourbon! I had bread pudding for the first time this September at a place in Myrtle Beach and it had a bourbon sauce and it was divine. I'm going to nab this one and try it!

[aglarien1.livejournal.com]

And you know, I still have a bottle of bourbon hanging around here. Will add some. This recipe is so
easy and versatile.