Bread Pudding (Commander's Palace Restaurant) Recipe

  1. Preheat oven to 350 degrees.
  2. Arrange bread in a 9" square baking pan.
  3. Beat together remaining pudding ingredients in mixing bowl & pour over bread.
  4. Let sit for 5 mins, then turn bread over & let them soak for another 10 mins.
  5. Cover pan with aluminum foil & place in a larger shallow pan.
  6. Fill the outer pan w/warm water so it comes halfway up the side of the baking pan.
  7. Bake for 35 mins., then remove foil & bake for another 10-15 mins.
  8. Custard should still be somewhat soft w/a light brown top.
  9. Optional Heat oven to 375 degrees.
  10. Butter & lightly sugar a 2 1/2 quart.
  11. souffle dish.
  12. Chill till ready to use.
  13. Put the egg yolks & granulated sugar in the top of a double boiler & cook, whisking constantly, till the mix is thick & lemon colored.
  14. In a lrg.
  15. bowl, combine the yolk mix w/2 1/2 c. of the cooled bread pudding.
  16. Beat the egg whites w/a healthy pinch of salt till frothy.
  17. Gradually add in the confectioners sugar, beating constantly till the mix stands in stiff peaks.
  18. Add in 1/2 c. of the beaten egg whites to the bread pudding-egg yolk mix & gently fold the remaining egg whites into the bread pudding mix.
  19. Fill the souffle dish 3/4 full w/the bread pudding mix & bake for 30-35 mins till top is golden.
  20. Serve hot.

bread, whipping cream, sugar, butter, nutmeg, cinnamon, vanilla, raisins, eggs, egg yolks, sugar, egg whites, confectioners sugar

Taken from cookeatshare.com/recipes/bread-pudding-commander-s-palace-restaurant-91569 (may not work)

Another recipe

Switch theme