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Recipe Name: Acadian Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

12 Ounce(s) Cubed French bread or bag of
potato rolls
4 Eggs
1 1/2 Cup(s) Sugar
3 1/2 Cup(s) Milk
1/2 Teaspoon(s) Nutmeg
1 Teaspoon(s) Cinnamon
1/4 Pound(s) Oleo, melted
1 Quart(s) Heavy cream or if desired
instead 1 quart half and
9 Tablespoon(s) Rum, I like to put more
3 Tablespoon(s) Cornstarch
2 Tablespoon(s) Water
1 Teaspoon(s) Orange zest, grated orange
1 Cup(s) Pecans, optional
From Charley G's Restaurant, Lafayette, Louisiana. Heat oven to 350ø.
Put bread in a 9 x 13 baking dish, which has been greased. Beat eggs
and sugar on high speed for 3 to 4 minutes. Add nutmeg and cinnamon,
lower mixer speed and add milk then oleo. Pour milk-egg mixture over
bread and allow bread to soak for 30 minutes. Place dish in oven and
bake for 20 minutes, lower temp to 300ø and bake another 20 minutes.
Bread pudding should be puffy and brown. If necessary, bake longer.
Pecan-Rum Sauce: Scald cream in a heavy-bottom saucepan until it comes
to a simmer. Don't let it boil. Add sugar and rum and whip until sugar
is dissolved. Combine cornstarch and water, stir until cornstarch is
dissolved. Whip mixture into cream until sauce thickens. Lower fire,
stir in orange zest and pecans. Posted to Bakery-Shoppe Digest V1 #442
by Lee Ann Hamm <> on Oct 25, 1997

Nutrition (calculated from recipe ingredients)
Calories: 9353
Calories From Fat: 5252
Total Fat: 597.2g
Cholesterol: 2724.4mg
Sodium: 4027.4mg
Potassium: 5927mg
Carbohydrates: 727.3g
Fiber: 25.2g
Sugar: 466.2g
Protein: 297.7g

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