Mother's Restaurant Bread Pudding
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This recipe comes from New Orleans' famous Mother's Restaurant. Although I've made it without the brandy, it does taste better with it. Prep time includes soaking the bread pieces.
- Ready In:
- 1hr 20mins
- 1 large stale French bread
- 10 whole eggs
- 4 cups fruit cocktail in heavy syrup
- 8 cups homogenized milk
- 2 cups heavy cream
- 4 cups granulated sugar
- 1⁄2 teaspoon nutmeg
- 3 teaspoons cinnamon
- 4 tablespoons imitation vanilla or 2 teaspoons pure vanilla extract
- 1⁄2 lb unsalted butter
- 1 lb unsalted butter
- 1⁄4 cup brown sugar
- 2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup brandy
- In a large mixing bowl, break bread into small pieces by hand.
- In a separate mixing bowl, whisk eggs and pour over broken bread.
- Add fruit cocktail to bread and mix by hand.
- In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
- Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
- Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
- Preheat oven to 350 degrees.
- After an hour, check bread to make sure liquid is completely soaked into bread mixture.
- Mix by hand and break up any remaining hard bread pieces.
- Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
- Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
- Be careful not to overcook.
- Serve hot and spoon bread pudding sauce over top (see recipe below).
- *SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
- Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
- Remove from heat and spoon over bread pudding.
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