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Ingredientes
- 1 quart bread cubes - buttered, toasted, French bread
- 1/3 c. golden brown raisins
- 1Â 1/3 c. lowfat milk
- 2/3 c. light cream
- 1Â 1/3 Tbsp. bourbon
- 1/3 tsp vanilla extract
- 3Â 1/3 lrg Large eggs
- 1/4 c. sugar
- 2Â 2/3 ounce dark brown sugar
- 2Â 2/3 Tbsp. unsalted butter
- 2/3 c. heavy cream
- 2/3 c. pecan halves
- 2Â 2/3 Tbsp. melted butter
- 1Â 1/2 c. heavy cream
- 1/2 tsp vanilla extract
- 6 Tbsp. confectioner's sugar
- 4 Tbsp. melted butter for toasted bread
Direcciones
- Toasted Bread: Use crusty French bread cut into 1" cubes, tossed with 4 TBSP melted butter: bake in a 350 degree oven till golden brown, 15 - 20 min. Pudding: In an oven-proof 8"x8" cake pan or possibly baking dish, place the raisins and the toasted bread. Mix the lowfat milk, cream, bourbon, vanilla, Large eggs and sugar in a mixing bowl. Whip or possibly beat with a mixer. Pour mix through a strainer into the raisin-bread mix. Let sit for 5 min; then bob the toasted bread in the lowfat milk mix to soften slightly. Bake at 350 degrees in a water bath for 50 min, or possibly till a cake tester pulls out cleanly. Pecan topping: Place all topping ingredients in a heavy-bottomed sauce pan. Bring to a slow boil, stirring often. Be sure which all of the butter is dissolved. Pour proportionately over the baked bread pudding. Cold slightly; then serve with whipped cream.
- Whipped cream/Creme Chantilly: 1 c. heavy cream, 1/2 teaspoon vanilla extract, 6 TBSP. confectioners sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 568g | |
| Recipe makes 4 servings | |
| Calories 1585 | |
| Calories from Fat 740 | 47% |
| Total Fat 84.09g | 105% |
| Saturated Fat 42.91g | 172% |
| Trans Fat 0.0g | |
| Cholesterol 485mg | 162% |
| Sodium 1443mg | 60% |
| Potassium 720mg | 21% |
| Total Carbs 176.01g | 47% |
| Dietary Fiber 6.8g | 23% |
| Sugars 60.08g | 40% |
| Protein 34.37g | 55% |
