Ingredients for Creole Bread Pudding
- Brown Sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 2 cups whole milk
- Whipping Cream
- Vanilla Extract
- Bread
- 1 cup raisins
- Pecan Pieces
- Granulated Sugar
- 2 tablespoons cornstarch (for sauce)
- 2 tablespoons cold water (for sauce)
- Egg Yolks
- Whiskey
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How to Make Creole Bread Pudding
- Preheat oven to 300°F (150°C).
- In a large bowl, whisk together 1/2 cup granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Whisk in 4 large eggs, 2 cups whole milk, 1 cup heavy cream, and 1 teaspoon vanilla extract.
- Tear 1 pound of day-old challah bread (or similar) into 1-inch pieces. Lightly butter a 9x13 inch baking dish.
- Place the torn bread in the prepared baking dish. Pour the custard mixture evenly over the bread, ensuring all pieces are soaked. Let stand for at least 1 hour, or until the bread is completely softened.
- Gently stir in 1 cup raisins and 1/2 cup chopped pecans (or other nuts) into the pudding.
- Bake uncovered for 1 hour and 30 minutes, or until golden brown and set.
- While the bread pudding bakes, prepare the vanilla sauce (see below).
- Once baked, let the bread pudding cool slightly before serving.
- Scoop the bread pudding into individual bowls and top generously with the warm vanilla sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
425g
Fat
164g
Carbs
41g
