Authentic New Orleans Bread Pudding

Franks Authentic New Orleans Bread Pudding. From http://www.wwltv.com Chef’s Notes: There’s a certain way to “scald” milk. You pour it into a deep saucepan and heat the milk gently, stirring constantly. Don’t let it come to a boil and don’t let it burn! When you see tiny bubbles beginning to form around the edge of the pan, take the pan off the fire and stir the milk until the bubbling stops. Some food scientists say that because of pasteurization it’s no longer necessary (it was done originally to kill whatever bacteria might be in the milk). . .other scientists, however, say it should still be done when doing baked goods. I always scald the milk that goes into my bread pudding. I m not sure how many people this serves, Sorry I just estimated. Serve with Franks Rum Walnut Sauce "Rum Walnut Sauce"

• Ready In: 1 hr 35 mins
• Yields: 12-14 pieces

Ingredients

• 1  tablespoon butter
• 1  loaf  stale new orleans  French bread
• 6  eggs, beaten well
• 1 1⁄4 cups granulated sugar
• 2  tablespoons pure vanilla extract
• 2  tablespoons ground cinnamon
• 1⁄4 teaspoon nutmeg
• 5  cups  whole milk, scalded
• 1  cup  whipping cream
• 1⁄2 cup butter, melted
• 2  cups  rum-soaked raisins
• 1  large rome apple, peeled and diced (or Fiji apple)

Directions

1. First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2”x2” squares and place them in the pan.
2. Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
3. Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
4. Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
5. At this point pour the custard mixture over the bread chunks and, using your fingers, work it into the bread until the pieces soften (ideally, you want to allow the bread to truly “soak” into the custard).
6. Then when the bread becomes “heavenly moist” and fluffy, evenly sprinkle on the raisins and the diced apple (again with your fingers, gently push them into the softened bread).
7. Finally, sprinkle a little more cinnamon over the top of the pudding and bake in a preheated 325-degree oven for about an hour (or until the pudding turns a rich honey brown and a toothpick inserted into the center comes out clean).