dessert
METHOD:
Slice French into bread into 1/2-inch round croutons. In a large mixing bowl, combine milk, eggs and sugar. Using a wire whisk, blend ingredients well. Add praline liquor, vanilla, cinnamon and nutmeg. Continue to blend until all ingredients are well mixed. Oil a 10-inch cheesecake pan. Press 1 layer of French bread croutons into the bottom of the pan, making sure there are no void spaces. Sprinkle a small amount of pecans and raisins over this layer. Ladle in 1/3 of the custard mixture. Carefully press the custard into the croutons using the tips of your fingers. Continue this process until all croutons and custard are used up. You may find that 1-2 cups of the custard mixture will remain once the pan has been filled. This is normal and you must continue to add the custard, a little at a time, firmly pressing into the croutons until all has been used. This may take an hour or so. The bread pudding is always allowed to set in the refrigerator overnight before cooking. When ready to bake, preheat oven to 375 degrees F. Place the bread pudding pan into a larger pan filled with water. Cook in this water bath approximately 1 - 1 1/2 hours. Serve warm or cold. Slice into 14 wedges
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Serving Size: 1 recipe (2051g) | ||
Recipe Makes: 4 | ||
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Calories: 4506 | ||
Calories from Fat: 2227 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 247.4g | 330 % | |
Saturated Fat 51.9g | 259 % | |
Monounsaturated Fat 118.4g | ||
Polyunsanturated Fat 52g | ||
Cholesterol 5095.5mg | 1568 % | |
Sodium 1793.2mg | 62 % | |
Potassium 3003.8mg | 79 % | |
Total Carbohydrate 401.5g | 118 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 379.3g | ||
Protein 171.7g | 245 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4506
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