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Prep 45 mins
Cook 45 mins
This very rich recipe is great for special occasions and has been adapted upon from Paul Prudhomme's bread pudding recipe. It would wonderful for a loved one on Valentines day! Note: use French bread only, not regular white bread, and leave the crust on the cubed bread.
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1⁄2 cup melted unsalted butter
- 2 cups whole milk
- 1⁄2 cup chopped pecans
- 5 cups stale French bread cubes
- 1⁄2 cup frozen raspberries (or Fresh)
- 1⁄4 cup butter
- 1 cup sugar
- 1 cup half-and-half
- 1⁄2 cup Godiva white chocolate liqueur
- whipped cream (to garnish)
- fresh mint leaves (to garnish)
- In A large Bowl of an electric mixer, beat eggs about three minutes.
- Add sugar, vanilla, nutmeg, Cinnamon, and butter beating for 2 minutes.
- Beat in milk and add pecans while beating another three minutes.
- Place bread cubes in a greased loaf pan.
- Add Raspberries to the bread cubes and gently toss together.Keeping the raspberries intact as much as possible.
- Pour the egg mixture over them and toss until bread is soaked.
- Let sit until you see only a narrow bead of liquid around the pans edges; about 45 minutes.
- Pat the bread down into the liquid.
- Place in a preheated 350 degree oven and bake for 45 minutes or until lightly browned and puffy.( the pudding will fall as it cools slightly).
- In a sauce pan combine the butter, sugar and half and half.
- Bring to a rapid boil. reduce heat and cook at a slow boil for 3 minutes.
- Remove from stove top and cool for 5 minutes.
- Add White Godiva Chocolate Liqueur to the sauce and stir.
- TO serve, put a 4 OZ ice cream scoop portion of bread pudding into a martini glass and top with 1/4 cup of sauce.
- Top with a dollop of whipping cream, fresh mint and a raspberry.