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Author Notes: Mom loves a good bread pudding, and so do I. Here I have kicked up a family classic that my mom makes and her mom and grandmom before. Although my family tree is rooted in the south...Texas to be exact, here is a spin nontheless. I have included orange juice and orange zest as well as caramel sauce to change things up a bit. - "NASA" Dave
Serves 6 to 8 portions
Sugar, eggs, heavy cream, cinnamon, nutmeg, vanilla, raisins, orange zest, orange juice, 1" thick french bread
- 8 ounces sugar
- 3 eggs, beated
- 16 ounces heavy cream, room temperature
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1 tablespoon vanilla
- 1 ounce raisins
- 1/2 zest of orange
- 2 ounces orange juice
- 12 1" thick French bread slices
- In a bowl, place stale French bread that has been cut into 1" pieces.
- In another bowl, whisk together the eggs, sugar, vanilla, heavy cream, cinnamon, nutmeg, orange zest, and orange juice.
- Pour the liquid mixture over the bread, and allow to soak 15-20 minutes, covered.
- Add raisins and mix.
- put in greased pan(s) and bake until toothpic comes out clean. Bake in a preheated oven:325F convection, 350F still oven.
- .67 ounces Corn syrup
- 2 ounces water
- 8 ounces sugar
- 2.5 ounces heavy cream
- .5 ounces vanilla extract
- 1 pinch Salt, kosher
- in a sauce pan heat the corn syrup, water and sugar to an amber color; roughly 335F.
- Whisking, add the butter and remove from heat.
- Continuing to whisk add the heavy cream, vanilla and salt.
- This recipe was entered in the contest for Your Best Stale Bread
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