New Orleans Style Bread Pudding With Coconut Prali Recipes

NEW ORLEANS STYLE BREAD PUDDING WITH COCONUT PRALI

Steps:

• for the bread pudding, whisk together eggs, a whole milk, coconut milk, 1 cup sugar, currants and 1 tablespoon vanilla in a large bowl.
• Stir in bread until combined. Let mixture sit at room temperature, 30 to 45 minutes. Preheat oven to 350°. Coat a 9 x 13" baking dish with 2 teaspoons butter. Transfer bread mixture to baking dish.
• Mix 3 tablespoon sugar and 2 teaspoons cinnamon for the topping; sprinkle over bread pudding. Bake pudding until center is set, about one hour. Remove pudding to a cooling rack; rest 20 to 30 minutes before serving.
• For the sauce, melt one stick butter with Brown sugar in a pan over medium heat until melted and smooth, whisking constantly, about two minutes. Whisk in cream, run, 1/2 teaspoons cinnamon and salt. Bring to a simmer. Cook sauce until it thickens and is reduced to 1 1/2 cups about five minutes. Stir in pecans, coconut, 1 teaspoon vanilla, and lemon juice. Serve sauce warm over bread pudding.

BREAD PUDDING WITH PRALINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
• Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
• Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
• Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

NEW ORLEANS BREAD PUDDING

Steps:

• In a small saucepan, combine raisins and brandy. Bring to a boil. Remove from the heat; cover and set aside. Brush a shallow 2-1/2-qt. baking dish with 1 tablespoon butter; sprinkle with sugar and set aside., In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Stir in remaining butter and reserved raisin mixture. Gently stir in bread; let stand for 15 minutes or until bread is softened. , Transfer to prepared dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean., For sauce, in a small saucepan, combine the brown sugar, cornstarch and salt; gradually add water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in butter and vanilla. Serve with bread pudding.

NEW ORLEANS-STYLE BREAD PUDDING

Steps:

• For the Bread Pudding:.
• Butter a 9 by 13 inch baking pan. Set oven rack in lower third of oven and preheat oven to 350 degrees.
• Combine all ingredients. Mixture should be very moist but not soupy. Pour into the buttered dish and bake 1 hour and 15 minutes until top is golden brown. Serve warm with Joe's Whiskey Sauce.
• For Whiskey Sauce:.
• Using a hand held mixer, cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools. Serve warm on warm bread pudding.