Page 351 - C:\Users\ralph\Documents\Flip Book\

Bread pudding

Ingredients

3 large eggs
1/1/4 cup sugar
1/1/2 tsp vanilla
1/1/4 ground nutmeg
1/1/4 tsp cinnamon
¼ cup un- salted butter
2 cups milk
½ cup raisins
½ cup course chopped pecans
5 cup stale French bread with crust
Chantilly Cream
Lemon Sauce

Lagniappe

In a large bowl beat the eggs on high speed until extremely frothy.

Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until
well blended. Beat in the milk then stir in the pecans and raisins.

Place the stale bread cubes in a greased loaf pan. Pour the egg mixture over
them and toss until the bread is soaked, let it set until you see only a narrow
bead of liquid around the edges (about 30 min).

Placing in a pre heated 350 oven, immediately lower the temp to 300 for 40
minutes, increase the temp to 425 and bake until the pudding is well browned
and puffy about 15-20 minutes more.

To serve, put 1/1/2 tbsp warm lemon sauce in each desert dish, spoon bread
pudding on top and top with Chantilly Cream

351