9 slices 1 thick french bread (crusts, removed)
1 1/2 cup whipping cream
3/4 cup granulated sugar
5 tbsp melted & cooled unsalted butter
1/8 tsp freshly grated nutmeg
1/8 tsp cinnamon
2 tbsp vanilla
3 tbsp raisins
3 large eggs
OPTIONAL
6 large egg yolks, beaten
1/4 cup granulated sugar
6 large egg whites
1 pinch salt
1/2 cup confectioners sugar
Directions
Preheat oven to 350 degrees. Arrange bread in a 9" square baking
pan. Beat together remaining pudding ingredients in mixing bowl &
pour over bread. Let sit for 5 mins, then turn bread over & let them
soak for another 10 mins.
Cover pan with aluminum foil & place in a larger shallow pan. Fill the
outer pan w/hot water so it comes halfway up the side of the baking
pan. Bake for 35 mins., then remove foil & bake for another 10-15
mins. Custard should still be somewhat soft w/a light brown top.
Optional Heat oven to 375 degrees. Butter & lightly sugar a 2 1/2 qt.
souffle dish. Refrigerate until ready to use. Put the egg yolks &
granulated sugar in the top of a double boiler & cook, whisking
constantly, until the mixture is thick & lemon colored. In a lrg.
bowl, combine the yolk mixture w/2 1/2 cups of the cooled bread
pudding. Beat the egg whites w/a pinch of salt until frothy.
Gradually add the confectioners sugar, beating constantly until the
mixture stands in stiff peaks. Add 1/2 cup of the beaten egg whites
to the bread pudding-egg yolk mixture & gently fold the remaining egg
whites into the bread pudding mixture. Fill the souffle dish 3/4 full
w/the bread pudding mixture & bake for 30-35 mins until top is golden
brown. Serve warm.
Servings: 1 servings
Bread Pudding (Commander's Palace Restaurant) Recipe brought to you by Recipe Ideas
Categories: Bread; Bread Pudding; Breads; Dessert
The History of Recipes
Written cooking instructions as an idea can be tracked far back into history, certainly as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, these, early cookbooks were just very simple pictorial instructions for preparing meals.
Later on, in The time of the romans 25BC a roman called Apicius wrote a few documents detailing recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, main meal and afters, something that is very familiar to us today. Additionally, he recounts how the Romans made use of a wide range of herbs, including some that we all recognise like bay, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, including basil and rosemary. These new culinary innovations caused an explosion in manuscripts on food, some of which still exist in private collections. When we get to the 20th century, cook books were highly popular as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Bread Pudding (Commander's Palace Restaurant) recipe.
