Tuesday, May 14, 2013

Bread Pudding

For a New Orleans-themed dinner, I did a bit of searching through cooking sites and found one dedicated to recipes from some of New Orleans' finest restaurants. This bread pudding recipe by Pascal's Manale sounded exactly right as a finish to the menu, but it made enough to serve 15, so I cut it in half and also threw in some dried cranberries when I didn't have quite enough raisins. It was absolutely devoured (especially by S, who said bread pudding was his favorite dessert ever), even though we were all stuffed from the main course, so I'm going to call it a massive success. 

Bread Pudding
Adapted from Pascal's Manale


1.5 Loaves French Bread
215g Raisins
950ml Whole Milk
115g Sugar
5 Eggs
115g Melted Butter
3 tbs Vanilla Extract


Cut French bread into cubes. Pour milk on French bread. Let milk soak into bread. Add the remaining ingredients to French bread mixture. Mix with hand until blended evenly. Pour mixture into ungreased pan.

Pre-heat oven at 350 degrees. Bake for 45 minutes to 1 hour. Makes 15 or more servings.

Brandy Butter Topping


3 tbs Brandy
225g butter
225g sugar
1 tbs vanilla extract


Let butter sit at room temperature until very soft. Add the remaining ingredients and blend with mixer until smooth. Pour over bread pudding.

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