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FareShare Gazette Recipes-- June 2000 - N's

 

 

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New Orleans Bread Pudding with Lemon Sauce
and Chantilly Cream

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* Exported from MasterCook *
   New Orleans Bread Pudding and Lemon Sauce and Chantilly Cream
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Bread Pudding                   Nuts
                Sauces, Gravies & Salsas        Volume 3-6, June 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  eggs
  1 1/4           cups  sugar
  1 1/4           tsp.  ground nutmeg
  1 1/4           tsp.  ground cinnamon
     1/4           cup  unsalted butter -- melted 2 cups milk
     1/2           cup  raisins
                        Lemon Sauce (recipe follows)
                        Chantilly Cream (recipe follows)
     1/2           cup  coarsely chopped pecans -- roasted
  5               cups  very stale French or Italian bread cubes
  1 1/2           tsp.  Ronald Reginald's Pure Vanilla Extract OR
  1               tsp.  Ronald Reginald's Vanilla Bean Marinade"
In a large bowl of an electric mixer, beat the eggs on high speed 
until they are extremely frothy and the bubbles are the size of 
pinheads (about 3 minutes, or 6 minutes with a metal whisk).  Add 
the sugar, vanilla, nutmeg, cinnamon, and butter and beat on high 
until well-blended.  Beat in the milk, then stir in the raisins and 
pecans.
Place the bread cubes in a greased loaf pan. Pour the egg mixture 
over the bread cubes and toss until the bread is soaked.  Let sit 
until you see only a narrow bead of liquid around the pan's edges, 
about 45 minutes, patting bread down into liquid occasionally.  
Place in a 350 oven.  Immediately lower the heat to 300 and bake 
40 minutes.  Increase oven temperature to 425 and bake until 
pudding is well-browned and puffy, about 25 minutes more.
To serve, put 1 1/2 Tbs. lemon sauce in each dessert dish, then 
spoon in 1/2 cup bread pudding and top with 1/4 cup Chantilly Cream.
Lemon Sauce:
1 lemon, halved
1/2 cup water
1/4 cup sugar
2 tsp. cornstarch dissolved in 1/4 cup water
1 tsp. Ronald Reginald's Pure Vanilla Extract or 
1/2 tsp. Ronald Reginald's Vanilla Bean Marinade
Squeeze the juice from the lemon halves into a 1-quart saucepan; 
add the lemon halves, water and sugar and bring to a boil. Stir in 
the dissolved cornstarch and vanilla.
Cook one minute over high heat, stirring constantly. Strain, 
squeezing the sauce from the lemon rinds.
Makes about 3/4 cup.
During preparation of this dish, the milk and egg mixture is too 
sweet and all the elements are very strong because they're being 
absorbed by bland bread.  After baking, the result is a magnificent 
pudding.
K-Paul's Louisiana Kitchen (Chef Paul Prudhomme)
From http://www.ronaldreginalds.com/
Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com>
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