Bread Pudding
Adapted from Miz Helen's Kitchen Table Cookbook
Prepared in Miz Helen's Kitchen
The Pudding Base
1 1pound loaf French Bread, 1 to 2 days old
end pieces removed, cubed into 1/2 inch cubes
The Liquid Pudding
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
4 eggs plus 2 egg yolks
1 quart whole milk
1 1/2 cups raisins
1 teaspoon vanilla
The Pan Dressing
1/4 cup soft unsalted butter
1/2 cup powdered sugar
The Sauce
1/4 cup unsalted butter
1/2 cup powdered sugar
1/2 cup whipping cream
The Method
In a small bowl cream the butter and powdered sugar for the pan dressing.
Generously coat sides and bottom of 9X13 glass cake pan with half the butter and sugar mixture.
Reserve remaining portion, and place the pan in the refrigerator or cool place.
In a large bowl mix sugar cinnamon, nutmeg, vanilla, eggs and egg yolks with a wire whip.
Add the milk and raisins and stir until thoroughly combined.
Add the bread cubes gently pushing them down into the milk mixture. Do not squeeze. Let soak 30 minutes, turning occasionally.
Pour into prepared pan and pat down.
Gently push raisins into mixture so they will not burn
In a small pan over low heat melt remaining sugar and butter mixture in reserve.
Pour on top of the Pudding mixture. Place the pan on a cookie sheet in the oven
Bake 325 degrees 45 to 50 minutes
For the sauce
Combine butter, sugar and cream bring to boil over medium heat and remove from heat and serve on the side or on top for garnish
I hope that you enjoy this wonderful Cajun dessert and your Mardi Gras!