New Orleans Bread Pudding With Raspberries, Pecans and White God
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 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)
-
Sauce
- 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)
directions
- 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).
-
Sauce:
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>