New Orleans Bread Pudding

Name: New Orleans Bread Pudding
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: North America, Cajun
Ingredients: 1/2 cup raisins; 1/4 cup brandy or unsweetened apple juice; 1/2 cup butter, melted, divided; 1 tablespoon sugar; 4 large eggs, lightly beaten; 2 cups half-and-half cream; 1 cup packed brown sugar; 2 teaspoons vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon freshly ground nutmeg; 10 slices day-old French bread (1 inch thick), cubed; SAUCE:; 1/2 cup packed brown sugar; 2 tablespoons cornstarch; Dash salt; 1 cup cold water; 1 tablespoon butter; 2 teaspoons vanilla extract

Total Time Prep: 35 min. Bake: 35 min.

Yield 12 servings

Test Kitchen Approved

This New Orleans bread pudding is a simple recipe that uses older bread and a few other ingredients you've likely already got. It's rich, buttery, sweet and easy to make, and you can use non-alcoholic substitutes if you don't want brandy.

Ingredients

1/2 cup raisins
1/4 cup brandy or unsweetened apple juice
1/2 cup butter, melted, divided
1 tablespoon sugar
4 large eggs, lightly beaten
2 cups half-and-half cream
1 cup packed brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
10 slices day-old French bread (1 inch thick), cubed
SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
Dash salt
1 cup cold water
1 tablespoon butter
2 teaspoons vanilla extract

Directions

Preheat oven to 350°. In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon melted butter; sprinkle with sugar and set aside.
In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining 7 tablespoons melted butter and reserved raisin mixture. Gently stir in bread; let stand until bread is softened, 10-15 minutes.
Transfer to prepared dish. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes.
For sauce, in a small saucepan, combine brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

Nutrition Facts

1 piece with 5 teaspoons sauce: 353 calories, 15g fat (9g saturated fat), 105mg cholesterol, 347mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 5g protein.

For an extra-special treat, try this sweet and buttery New Orleans bread pudding. The cowboys we serve it to say it tastes like home. —Linda Wiese, Payette, Idaho

Recipe Creator