NEW ORLEANS BREAD PUDDING

New Orleans Bread Pudding image

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

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1/2 cup raisins
1/4 cup brandy or unsweetened apple juice
1/2 cup butter, melted, divided
1 tablespoon sugar
4 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

Steps:

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

Nutrition Facts : Calories 350 calories, Fat 15g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 341mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.