Introducing a delectable dessert straight from the heart of New Orleans’ culinary scene, it’s the renowned Mother’s Restaurant Bread Pudding! Infused with rich flavors and a touch of tradition, this recipe promises to delight your taste buds with every indulgent bite. Whether you’re hosting a special gathering or simply craving a comforting treat, this bread pudding is sure to impress. Plus, with its easy-to-follow steps, you’ll have a masterpiece ready to serve in no time.
🍞 Ingredients:
- 1 loaf of bread
- 10 eggs
- 4 cups homogenized milk
- 8 cups heavy cream
- 2 cups granulated sugar
- 4 teaspoons nutmeg
- 1 teaspoon cinnamon
- 1/2 cup imitation vanilla
- 3 teaspoons pure vanilla extract
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1 tablespoon brandy
👩🍳 Instructions:
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Preparation: Begin by breaking the loaf of bread into small pieces by hand, placing them in a large mixing bowl.
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Egg Mixture: In a separate mixing bowl, whisk together the eggs, then pour them over the broken bread.
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Fruit Infusion: Add the fruit cocktail to the bread mixture and gently mix by hand, ensuring the fruit is evenly distributed.
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Prepare the Saucepot: In a 6-quart saucepot over medium-high heat, combine the homogenized milk, heavy cream, granulated sugar, nutmeg, cinnamon, imitation vanilla, pure vanilla extract, and unsalted butter. Bring the mixture to a gentle boil, stirring occasionally.
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Combine with Bread Mixture: Once boiled, remove the saucepot from the heat and carefully pour the mixture over the bread mixture in the mixing bowl, ensuring to do so gradually to avoid scrambling the eggs. Cover the bowl and allow the bread to soak up the egg mixture thoroughly for approximately one hour.
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Preheat the Oven: While the bread is soaking, preheat your oven to 350 degrees Fahrenheit.
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Check Bread Mixture: After an hour, uncover the bread mixture and ensure that the liquid is completely soaked into the bread. Mix by hand, breaking up any remaining hard bread pieces.
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Transfer to Pans: Next, transfer the bread pudding mixture into two 10 x 12 x 3 roasting pans, filling them approximately 3/4 of the way to the top.
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Baking: Place the pans in the preheated oven and bake for 60 to 90 minutes, or until the top is golden brown and the center is cooked through. It’s essential to avoid overcooking, so keep an eye on the pudding as it bakes.
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Prepare the Sauce: While the bread pudding is baking, it’s time to whip up the delicious sauce. In a 4-quart saucepot over medium heat, combine the brown sugar, cinnamon, nutmeg, butter, and brandy. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the sauce to simmer until the butter clarifies and the alcohol reduces, which should take approximately 15 minutes.
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Serve: Once the bread pudding is done baking, remove it from the oven and allow it to cool slightly. Serve the warm pudding with a generous spoonful of the prepared sauce drizzled over the top.
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Enjoy: Gather your friends and family around the table, and savor each delightful bite of this comforting and decadent dessert.
This Mother’s Restaurant Bread Pudding is a true culinary masterpiece, embodying the warmth and flavor of New Orleans’ culinary heritage. With its luscious texture, fragrant spices, and heavenly sauce, it’s sure to become a beloved favorite in your recipe repertoire. So, roll up your sleeves, preheat that oven, and get ready to create memories around this delightful dessert that’s perfect for any occasion.
