Рецепт Cajun Bread Pudding with Praline Sauce
|
|
Out of the oven and awash in praline sauce - time for a taste
|
|
Текущая фотография рецепта |
|
|
Bread pudding always requires bread - in this recipe, about 2 pan loaves...
|
|
|
...which will give you a bounty of future bread crumbs, if you 'trim' the crusts - not everyone does. It's only for appearance
|
|
|
Measure the dry ingredients for the pudding...
|
|
|
...coarsely chop the pecans...
|
|
|
...you'll need 2/3 C, twice, so get all the chopping done at one time
|
|
|
heat the milk and melt in the butter, then...
|
|
|
...add the eggs to the spices and slowly temper the egg-spice mixture with the warm milk
|
|
|
Now add the raisins, then the chopped nuts
|
|
|
Turn the pudding to distribute the rasins and nuts throughout the sodden bread - do not fear the anount of liquid you see
|
|
|
While the oven preheats and the bread is soaking, butter up a 9x13
pan |
|
|
Then fill the pan with the pudding mixture - be sure to distribute it evenly
|
|
|
While the bread pudding bakes to golden toasty perfection, make the praline sauce...
|
|
|
Gather all the ingredients for the praline sauce
|
|
|
Here's where that second2/3 C of chopped pecans comes in
|
|
|
Bring the liquid to a low boil for a few seconds, then add the nuts
|
|
|
Remove the pan from the heat, add the butter and stir to make a creamy praline sauce
|
|
|
This praline sauce is a stand-alone topping - try it on ice cream or poached peaches
|
|
|
Meantime, I'll have a small slab of goodness in the Creole Bread Pudding with Praline Sauce
|
|
|
The Creole Flag
|
|
|
Old Glory & The Flag of Michigan
|
Загрузить фотографии
Вы должны быть зарегистрированным участником чтобы загружать фотографии.
или
