Recipe of French Bread Flour T65

French Quarter Bread Pudding

French classification for flour is based on the resulting amount of residue after processing 10 kg (22 lbs of flour) in a 900_c (1,650_f) oven.

Recipe Summary 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 | French Bread Flour T65

1 (1 pound) loaf French bread

½ cup chopped pecans

½ cup unsalted butter, melted

3 eggs

1 cup half-and-half cream

1 ¼ cups milk

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup white sugar

1 teaspoon vanilla extract

¼ cup golden raisins

Directions

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.

Info | French Bread Flour T65

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings

TAG : French Quarter Bread Pudding

Desserts, Specialty Dessert Recipes, Bread Pudding Recipes,