Bread Pudding - Raisin/Pecan. Old fashioned bread pudding made with a wonderful cinnamon burst bread, “baked” in the pressure cooker and served with a rich caramel pecan sauce. My sister was visiting last weekend and said I should create a Southern bread pudding recipe for the pressure cooker. Since I’m always up for a.
Use your hands to make sure it ’s well blended. Make the best Pecan-Raisin Bread Pudding with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. You can cook Bread Pudding - Raisin/Pecan using 14 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Bread Pudding - Raisin/Pecan
- You need 2 cup of granulated sugar.
- It’s 5 large of eggs, beaten.
- You need 2 cup of milk.
- You need 15 oz of raisins.
- Prepare 2 tsp of pure vanilla extract.
- Prepare 3 cup of French or Italian bread, cubed - allow to stale ovrrnight in a bowl.
- It’s 1 cup of packed light brown sugar.
- Prepare 1/2 cup of pecans, chopped.
- It’s 1 cup of granulated sugar (for sauce).
- You need 1 stick of of butter, melted (for sauce).
- Prepare 1 of egg, beaten (for sauce).
- Prepare 2 tsp of pure vanilla extract (for sauce).
- You need 1/4 cup of brandy (for sauce).
- You need 1 of mint leaf sprig.
Pecan-Raisin Bread Pudding the Editors of Publications International, Ltd. This is an old-fashioned raisin pudding, with brown sugar and butter, baked in a casserole dish. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This old-fashioned baked raisin pudding recipe goes way back, but it’s sure to please the loved ones. I love bread pudding and always looking for great recipes. I haven’t made it yet but wanted to store it here.
Bread Pudding - Raisin/Pecan instructions
- For the bread pudding: Preheat the oven to 350°F. Grease a 13 by 9 by 2-inch pan..
- Mix together granulated sugar, eggs, raisins, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes..
- In another bowl, mix and crumble together brown sugar, butter, and pecans..
- Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven..
- For the sauce: Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. Add sprig of mint for garnish..
Melt the butter in a medium saucepan over medium heat. Cut the bread into cubes and let sit out about an hour to dry out a bit. Raisin-pecan rye bread with a moist and dense texture. The subtle, earthy flavor of rye, the nuttiness of the pecans, and the offsetting sweetness of raisins combine to make a bread whose flavor seems to hit all parts of your tongue and taste buds at once. Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table.