by barondurango
Authorbarondurango
If bread isn’t stale bake at 230 degrees turning every 7 minutes till dry with bread cut into slices 1/2 inch thick.
Crumble into a large bowl and pour on the milk. Use fork to press all bread into milk. Let set in the refrigerator for a minimum of one hour.
Heat oven to 325 degrees.
Add the two table spoons of unsalted butter to a large cast iron Dutch oven and set in oven. When butter is melted remove from the oven and set aside after coating the interior of the pan about 3 inches up on all side of the bottom.
In a large bowl beat the eggs, sugar, cinnamon and vanilla till smooth. Add the raisins if you want.
Fold into the milk/bread mix.
Pour combined ingredients into the still warm Dutch oven pan. DO NOT COVER
Bake for one hour and 20 minutes or until inserted knife comes out dry.
Top should be rich brown with the edges having a nice crisp caramel crunch.
Melt butter in the top of a double boiler over simmering water
Add sugar
Fold mix till sugar is dissolved and mix is very hot but not boiling
Turn off heat and remove top pan with mix and beat with whisk till cool enough that adding the raw fork beaten egg with not cook the egg on contact
Beat mix till mix is cool and sauce is smooth.
Makes 12 to 16 Servings
Ingredients
Directions
If bread isn’t stale bake at 230 degrees turning every 7 minutes till dry with bread cut into slices 1/2 inch thick.
Crumble into a large bowl and pour on the milk. Use fork to press all bread into milk. Let set in the refrigerator for a minimum of one hour.
Heat oven to 325 degrees.
Add the two table spoons of unsalted butter to a large cast iron Dutch oven and set in oven. When butter is melted remove from the oven and set aside after coating the interior of the pan about 3 inches up on all side of the bottom.
In a large bowl beat the eggs, sugar, cinnamon and vanilla till smooth. Add the raisins if you want.
Fold into the milk/bread mix.
Pour combined ingredients into the still warm Dutch oven pan. DO NOT COVER
Bake for one hour and 20 minutes or until inserted knife comes out dry.
Top should be rich brown with the edges having a nice crisp caramel crunch.
Melt butter in the top of a double boiler over simmering water
Add sugar
Fold mix till sugar is dissolved and mix is very hot but not boiling
Turn off heat and remove top pan with mix and beat with whisk till cool enough that adding the raw fork beaten egg with not cook the egg on contact
Beat mix till mix is cool and sauce is smooth.
Makes 12 to 16 Servings
Taste Don’t know what that picture is but it is not Louisiana bread pudding…..
send me a picture of your TX style pudding.