French Creole Classic Bread Pudding Recipe
 |
|
Ingredients : French Creole Classic Bread Pudding Recipe
1 Prepared pastry shell, defrosted
2 cup Whole milk
1/2 cup Raisins
3 medium Apples, peeled, cored
2 medium Apples, finely chopped
1 medium Apple, sliced for
garnishing
1 cup Pecans, finely chopped
1/2 cup Whole pecans, for garnishing
6 Egg yolks
1/2 cup Sugar
1 tbsp Vanilla
2 tbsp Melted butter
1/2 tsp Cinnamon
1/2 Stale French bread loaf
=== FOR RUM SAUCE ===
1 stick Butter
1 cup Sugar
1 Egg, beaten well
Rum, to taste
Line bottom of ungreased dish with defrosted pastry shell. Poke holes in
sides and bottoms, and bake according to instructions. Set aside. In
microwave-safe bowl, heat milk and raisins on high for 4 minutes. Let
stand. In the bowl containing the milk-and-raisin mixture, add the
following: egg yolks, sugar, vanilla, melted butter and cinnamon. Mix
together well. Add the chopped apples and chopped pecans. Tear into small
pieces 1/2 loaf of stale French bread. Add bread pieces to mixture and
stir well. Keep adding bread until just a small amount of liquid is left
in bottom of bowl. Spoon mixture over baked puff pastry. Use sliced
apples to garnish top, making circle with the apples (fan them out). Tuck
whole pecans between apple slices in center of pan. Sprinkle reserved
chopped pecans around outside of pan and in center. Bake in 350 degree
oven for 40 to 50 minutes, until dark golden brown. Preparation for rum
sauce: Using a double broiler, melt butter, then add sugar, egg, and rum to
taste. Make sure the mixture doesn't boil or the sugar will crystallize.
Pour rum sauce over hot bread pudding.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0n.
Converted by MC_Buster.
- - - - - - - - - - - - - - - - - -
If you liked this French Creole Classic Bread Pudding Recipe, you may be interested the following related recipes:
Dessert Recipes
Related Sites:
Carrot - Wikipedia, the free encyclopedia
The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker-(horn), due to ...