Creole Bread Pudding

Creole Bread Pudding

  • Prepare: 30M
  • Cook: 30M
  • Total: 1H
Creole Bread Pudding

Creole Bread Pudding

Ingredients

  • Produce

    • 1 cup Raisins
  • Refrigerated

    • 2 Egg yolks
    • 5 Eggs
  • Baking & Spices

    • 3 cups Brown sugar, packed
    • 2 tsp Cinnamon
    • 1 1/2 tbsp Cornstarch
    • 9 tbsp Granulated sugar
    • 1/2 tsp Nutmeg
    • 5 tsp Vanilla extract
  • Nuts & Seeds

    • 1 1/2 cups Pecan pieces
  • Bread & Baked Goods

    • 14 Bread
  • Dairy

    • 4 cups Milk
    • 4 cups Whipping cream
  • Beer, Wine & Liquor

    • 1/4 cup Whiskey
  • Liquids

    • 2 tbsp Water
  • Time
  • Prepare: 30M
  • Cook: 30M
  • Total: 1H

Found on

food.com

food.com

738 30
Title:

Creole Bread Pudding Recipe - Food.com

Descrition:

Recipe is from the historic Brennans Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commanders Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.

Creole Bread Pudding

  • Produce

    • 1 cup Raisins
  • Refrigerated

    • 2 Egg yolks
    • 5 Eggs
  • Baking & Spices

    • 3 cups Brown sugar, packed
    • 2 tsp Cinnamon
    • 1 1/2 tbsp Cornstarch
    • 9 tbsp Granulated sugar
    • 1/2 tsp Nutmeg
    • 5 tsp Vanilla extract
  • Nuts & Seeds

    • 1 1/2 cups Pecan pieces
  • Bread & Baked Goods

    • 14 Bread
  • Dairy

    • 4 cups Milk
    • 4 cups Whipping cream
  • Beer, Wine & Liquor

    • 1/4 cup Whiskey
  • Liquids

    • 2 tbsp Water

The first person this recipe

food.com

food.com

738 30

Found on food.com

Food.com

Creole Bread Pudding Recipe - Food.com

Recipe is from the historic Brennans Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commanders Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.