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Ingredientes
- 4 lrg Large eggs
- 1 c. whole lowfat milk
- 1 c. whipping cream
- 1/4 c. sugar
- 1 tsp vanilla extract
- 1 pch salt
- 4 c. day-old cinnamon-raisin bread with crusts cut 1/2" pcs
- 1/2 c. pecans toasted, minced Bourbon Sauce (see recipe)
Direcciones
- Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour lowfat milk mix over and let stand 5 min. Push down bread into custard. Chill 2 hrs, pushing bread into custard occasionally.
- Preheat oven to 375 degrees. Place bread pudding in large metal baking pan. Add in sufficient boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake till pudding is puffed and golden on top, approximately 50 min.
- Remove dish with bread pudding from water and cold slightly. Cut into squares. Serve bread pudding hot with Bourbon Sauce.
- This recipe yields 6 servings.
- Comments: This signature dessert from New Orleans is a classic Creole dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 135 | 65% |
| Total Fat 15.45g | 19% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 96mg | 4% |
| Potassium 138mg | 4% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 11.02g | 7% |
| Protein 6.29g | 10% |
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