New Orleans Bread Pudding With Raspberries, Pecans and White God

"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."
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Ready In:
1hr 30mins




  • 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.

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<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= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
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