New Orleans Bread Pudding

Indulge in the warm and comforting embrace of New Orleans Bread Pudding, a sweet and buttery dessert that exudes the essence of home. Linda Wiese from Payette, Idaho, shares this extra-special treat that has won the hearts of cowboys and diners alike with its rich flavors and nostalgic appeal.

INGREDIENTS:

• ½ cup raisins
• ¼ cup brandy or unsweetened apple juice
• ½ cup butter, melted, divided
• 1 tablespoon sugar
• 4 eggs, lightly beaten
• 2 cups half-and-half cream
• 1 cup packed brown sugar
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• ½ teaspoon freshly ground nutmeg
• 10 slices day-old French bread (1 inch thick), cubed

PREPARATIONS:

1. In a small saucepan, combine the raisins and brandy. Bring to a boil, then remove from heat and set aside, covered.
2. Brush a shallow 2½-qt. baking dish with 1 tablespoon of melted butter. Sprinkle the dish with sugar and set aside.
3. In a large bowl, combine the beaten eggs, half-and-half cream, brown sugar, vanilla extract, salt, and freshly ground nutmeg. Stir in the remaining melted butter and the reserved raisin mixture.
4. Gently fold in the cubed day-old French bread, allowing it to stand for 15 minutes or until softened.
5. Transfer the mixture to the prepared baking dish. Bake the bread pudding, uncovered, at 350°F for 35-40 minutes or until a knife inserted near the center comes out clean.

YIELD: Makes 12 servings

BAKE TIME: Prep: 35 minutes, Bake: 35-40 minutes

SAUCE:

• ½ cup packed brown sugar
• 2 tablespoons cornstarch
• Dash of salt
• 1 cup cold water
• 1 tablespoon butter
• 2 teaspoons vanilla extract

SPECIAL INSTRUCTIONS AND TIPS:

• For an alcohol-free version, substitute brandy with unsweetened apple juice.
• Day-old French bread works best for this recipe as it has a firmer texture, absorbing the custard mixture without becoming too soggy.
• To elevate the flavor, consider adding a sprinkle of ground cinnamon or a pinch of ground cloves to the custard mixture.

New Orleans Bread Pudding, a delectable and nostalgic dessert, invites you to savor the taste of home in every delightful spoonful. Linda Wiese from Payette, Idaho, shares her cherished recipe that has captured the hearts of cowboys and diners alike, offering a delightful combination of sweet and buttery flavors.

As the raisins steep in brandy, they infuse the dish with a touch of rich sophistication, while the melted butter and half-and-half cream form a luscious base for the custard. The gentle warmth of vanilla and the aromatic allure of freshly ground nutmeg elevate the bread pudding to a true delight.

After a brief moment of softening, day-old French bread comes to life, absorbing the custard mixture and becoming the heart of this classic dessert. As the bread pudding bakes to perfection, its golden exterior envelops a tender and flavorful interior, reminiscent of cherished memories and shared moments around the table.

The accompanying sauce, a delightful medley of brown sugar, cornstarch, salt, water, butter, and vanilla, crowns the bread pudding with a final touch of sweetness and indulgence. Drizzle this velvety sauce over each serving to experience an added dimension of flavor and richness.

The irresistible charm of New Orleans Bread Pudding lies in its ability to evoke a sense of nostalgia and comfort, reminiscent of family gatherings and joyous celebrations. As the sweet aromas waft through the kitchen, one can almost hear the laughter and lively chatter that accompanies each delicious bite.

So, embrace the warmth and sweetness of New Orleans Bread Pudding, a dessert that transcends time and geography, reminding us that simple ingredients, prepared with love, can create enduring memories that last a lifetime.