Bread Baking Courses How To Make The Perfect Louisiana Bread Pudding?
How to make the perfect louisiana bread pudding? - bread baking courses
I was looking for a cooking Louisiana-style bread as gifts for friends. The problem is that when I do, though delicious, is divided into a general rule, whenever I is the form, of course not so pleasant for the eye to remove. So I can get some soul food lovers to help me with a good recipe or some tips for perfect bread pudding.
Best answer receives 10 points.
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6 comments:
I'm more of a gourmet cook, but have several cookbooks from the south.
I like this because of the butter.
Bread Pudding
6 slices French bread (not sourdough), crusts removed
4 T (1 / 2 stick) butter
3 eggs
2 egg yolks
Sugar 1 / 2 cup
Salt 1 / 4 teaspoon tea
2 cups milk
Cream 1 / 2 cup heavy
1 1 / 2 c. Tea Vanilla
Confectionary sugar for dusting
Preheat oven to 375 degrees. Have ready a baking dish with 2 liters.
Butter one side of each slice and set aside.
Put eggs, egg yolks, sugar and salt in a large bowl and beat until well mixed. Enter the milk and cream in a saucepan and heat pouring until scalded Buttom Heavey (as small bubbles at the edges of the pan). Remove from het, and whisking vigorously, slowly add egg mixture. Add vanilla.
Put a pot of boiling water.
The next layer of butter for the bread in the casserole dish. Skip the cream into the dish (the bread floats). Set baking pan in a large saucepan and placein the middle of the oven rack. Drag the bars enougn just that you pour boiling water into the pot - the water can be half way along the sides of the pan to reach.
The baking time is about 45 minutes or until pudding is, except for a slight bump in the middle. Froom from the oven and sprinkle powdered sugar on top.
This must be very rich and you get very good reviews.
Good luck my friend.
Louisiana Bread Pudding
9 slices of bread
2 eggs
1, the PET can milk
1 cup milk
3 / 4 cup sugar
4 tablespoons butter, melted
1 teaspoon vanilla
Cut or tear bread into small pieces
Mix eggs, milk, sugar, mix well, stir well into the pot, let stand for 30 minutes
Add butter and vanilla and mix well
Pour into a 9 by 13 pan with butter. Bake at 350 degrees for 30 minutes or until center is cooked. You can raisins, pineapple or fruit of your choice.
But Grandma also made it clear that I
So simple, and best of all so good to enjoy.
Louisiana Bread Pudding
8 c. French bread, torn into pieces
4 c. Milk
Vanilla 4 T.
1 c. seedless grapes
5 eggs
2 C sugar
½ c. Butter, melted
2 teaspoons cinnamon T.
Lemon Sauce for Bread Pudding
1 C sugar
Juice of 4 lemons
2 v. Tea. Vanilla
1 C. water
1 ½ teaspoons cream
Corn starch to thicken
For Bread Pudding:
Mix bread, milk, vanilla, raisins, eggs, sugar, butter and cinnamon in a large bowl. Pour into a baking sheet and bake at 225 ยบ until firm, about 45 minutes to 1 hour. Serve hot with lemon sauce.
For the lemon sauce:
Mix sugar, lemon juice, vanilla, water and cream in a saucepan. Bring bring mixture to a boil. Add cornstarch to thicken. Pour over bread pudding.
Louisiana is the best Bread Pudding I found this recipe:
Ingredients
8 slices of stale bread: challah
2 eggs
Sugar 1 / 4 cup
1 / 2 cup raisins
Nondairy caster 1 point
Water 1 pt
Cinnamon 1 / 2 teaspoon
1 teaspoon of extract / flavoring
1 cup lightly salted water
Arrival
Dip bread slices in salted water until soft. Drain and set
In a bowl ADing beaten eggs, sugar and raisins.
Scald milk and cream, not in combination with water, add cinnamon and lemon
to extract and mix. Pour over the bread smeared serving plate and fill
with the mixture.
Located in a pan with hot water and bake at 350 F. Approx. 45 min.
Serve with honey sauce.
Servings: 6 servings
I hope this helps x
I read them all, and one with 5 eggs, meets their needs. The extra eggs are the glue that helps you, wants to transform your inbox ... Although both Paul Prudhomme and Craig Claiborne, served with hard sauce (Bourbon)
Louisiana Bread Pudding with Whiskey Sauce
A hot pan of bread pudding day is bread - in addition to the eggs and cream - a treat. This version has native roots, cubes of bread and taste the sauce for a healthy dose of bourbon.
Ingredients
4 to 6 servings
Bourbon 1 / 4 cup
1 / 2 cup raisins
4 cups (about 1 / 2 stick) 1-inch one-day-old baguette
Milk 1 1 / 2 cups
Cream 1 / 2 cup heavy
2 large eggs
3 / 4 cup sugar
1 tablespoon pure vanilla extract
Salt 1 / 8 tsp tea
1 / 8 c. Tea Allspice
2 tablespoons butter
Cream 1 1 / 2 cups of heavy
2 v. Tea cornstarch
Sugar 1 / 3 cup
Bourbon 1 / 3 cup
Arrival
Bourbon in a medium saucepan over medium-low heat until hot. Pour over raisins in a small bowl, with at least 1 hour or until the entire night.
To make the whiskey sauce, cream, leave to simmer over medium heat in small saucepan. Whisk cornstarch 2 tablespoons cold water and slowly stir in cream. Bo PorterIT, whisking constantly. Reduce heat, simmer, stirring constantly, 1 minute. Remove from heat and stir in sugar and bourbon. Set aside and cool completely.
Preheat oven to 350 degrees. Mix bread, milk and cream in a large bowl. Eggs, sugar, vanilla sugar, salt and pepper in a medium bowl, add the bread mixture. Stir in raisins and bourbon.
Melt the butter in an 8-inch square pan in the oven. Remove from oven and stir to coat bottom of dish. Distribute Pour the bread mixture, raisins evenly. Bake bread until the cubes are browned at the edges and the cream is cooked, about 35 minutes. Cool completely on rack. Serve with whiskey sauce.
http://www.marthastewart.com/portal/site ...
http://www.elise.com/recipes/archives/00 ...
http://www.virtualcities.com/ons/0rec/03 ...
http://activerain.com/blogsview/110183/C ...
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