New Orleans Bread Pudding With Raspberries, Pecans and White God

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement