Sunday, November 05, 2006

New Orleans Bread Pudding

From Good Housekeeping Great American Classics Cookbook

1/2 C dark seedless raisins
2 Tbsp bourbon
1/3 C granulated sugar
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
3 large eggs
2 tsp vanilla extract
1 pint half-and-half or light cream
3 C day-old French bread cubes
1/4 C packed dark brown sugar
2 Tbsp butter or margarine
1 Tbsp light corn syrup
1/3 C pecans, toasted and chopped

In small bowl, combine raisins and bourbon; let stand 15 minutes. Grease 8" square baking dish.

In large bowl, combine granulated sugar, nutmeg, and cinnamon. Whisk in eggs and vanilla until combined. In cup, set aside 1 tablespoon half-and-half. Add remaining half-and-half to egg mixture and whisk until blended. Stir in bread cubes. Let stand 15 minutes, stirring occasionally. Stir in raisin mixture.

Meanwhile, preheat oven to 325. Pour bread mixture into prepared dish. Bake until knife inserted near center comes out clean, 45-50 minutes. Cool on wire rack 30 minutes. In 1-quart saucepan, combine reserved half-and-half, brown sugar, butter, and corn syrup; heat to boiling over medium heat. Reduce heat and simmer, stirring occasionally, 2 minutes. Remove from heat and stir in pecans. Serve pudding drizzled with praline sauce.

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