Prep 1 hr
Cook 1 hr
I have saved this recipe from a 1983 magazine article highlighting the wonderful recipes from New Orleans. It is a little different take on an old familiar dessert.
- 3 large eggs
- 1 1⁄4 cups sugar
- 1 1⁄4 teaspoons nutmeg
- 1 1⁄4 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1⁄4 cup butter, melted
- 2 cups milk
- 1⁄2 cup raisins
- 1⁄2 cup pecans, coarsely chopped and roasted
- 5 cups bread cubes, very stale French bread
- 1 lemon, cut in half
- 1⁄2 cup water
- 1⁄4 cup sugar
- 2 teaspoons cornstarch, dissolved in 1/2 cup water
- 1 teaspoon vanilla extract
- In the large bowl of an electric mixer, beat the eggs on high until extremely frothy, about 3 minutes (or for about 6 minutes with a metal whisk).
- Add the sugar, cinnamon, nutmeg, vanilla extract and butter and beat on high speed until well blended.
- Beat in the milk. Stir in the raisins and pecans.
- Put the bread cubes in a greased 9 x 5 x 3 inch loaf pan.
- Pour the egg mixture over the cubes and toss until the bread is soaked.
- Let sit about 45 minutes, patting the bread down into the liquid occasionally.
- Put in a 350* oven. Immediately lower the heat to 300* and bake 40 minutes. Increase oven temperature to 425* and bake 15-20 minutes more, or until pudding is well browned and puffy.
- To serve, put 1 1/2 Tbs lemon sauce in each dessert dish, then spoon in 1/2 cup bread pudding. Top with 1/4 cup whipped cream.
- Lemon Sauce (makes about 3/4 cup).
- Squeeze the juice from the lemon halves into a 1 qt saucepan; add the lemon rinds, water and sugar; bring to a boil.
- Stir in the dissolved cornstarch and vanilla.
- Cook 1 minute over high heat, stirring constantly.
- Strain, squeezing the sauce from the lemon rind.