Customs Creole Bread Pudding
Yield 1 - 2 Hotel Pan
4 LOAFS STALE FRENCH BREAD
2 TBSP CINNAMON
1/2 GALLON MILK
1/2 LBS DARK BROWN SUGAR
2 -1/2 CUPS SUGAR
1/4 LB BUTTER (Do Not Use Margarine)
1 PINT HEAVY WHIPPING CREAM
4 OZ VANILLA EXTRACT
1 TSP FRESHLY GROUND NUTMEG
2 -1/2 CUPS RAISINS
Cut French bread into 1/2 inch cubes and place in a 2 hotel pan. Dust the bread with the cinnamon and set aside. In a heavy aluminum pot scald the milk over high heat. The milk should be stirred continually and not allowed to boil. Add the sugars and dissolve in the hot milk with a brisk stirring action. Next add the butter and melt in the hot milk and sugar solution. Finally, add the cream, vanilla and nutmeg and allow to cool. (The temperature of the milk custard should be no more than 125F).
Evenly sprinkle the raisins over the top of the bread cubes. Separate the eggs and scramble the yolks, (it is not that important to completely separate the yolks from the whites). Reserve the whites for the alternate method discussed below. Pour the milk custard in with the bread cubes and add the scrambled egg yolks. Mix the batter with the bread. It is very important to insure that all of the bread is saturated with the custard. Loosely cover the bread pudding with foil.
Preheat the oven to 350F. Use a 4 hotel pan and fill with 1/2 inch of water, place the 2 bread pudding pan inside the 4 hotel pan. (The steam from the 4 pan will double boil the pudding pan and minimize the possibility of the sugar batter from burning around the edges.) Bake for 1 hour and 15 minutes. Remove from oven and allow to cool for 20 minutes.
If you desire a more fluffy bread pudding, whip the egg whites to peaks. As the last step, gently fold the egg whites into the bread pudding batter. Tent the pan with foil, but insure that all edges are sealed tightly.
Use a chefs spoon to break up the bread pudding into serviceable pieces, flood the pudding with The Captains Bread Pudding Sauce.
Note the pic on the right.... the sugars have caramelized but not burnt!! This is what the chef should be looking for!
The only other ingredient that I would add to my bread pudding would be a cup of pecans. I
dont feel that a true New Orleans bread pudding has fruit cocktail or other fruits
and nuts in it!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: February 05, 2019.