French Quarter Bread Pudding Popular Recipes

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French Quarter Bread Pudding

"Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!"

Ingredients :

• 1 (1 pound) loaf French bread
• 1/2 cup chopped pecans
• 1/2 cup unsalted butter, melted
• 3 eggs
• 1 cup half-and-half cream
• 1 1/4 cups milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 cup golden raisins

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

• Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
• In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
• Bake in preheated oven for 60 minutes, until golden. Serve warm.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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