Bread pudding-west texas style
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Bread pudding-west texas style
  Bread    Texas  
Last updated 6/12/2012 1:10:19 AM. Recipe ID 37508. Report a problem with this recipe.
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      Title: Bread pudding-west texas style
 Categories: Desserts
      Yield: 1 Servings
    1/2 c  Rainins
      1 c  Brandy
     10 sl Whole wheat bread (or more)
    1/2 c  Pecans, toasted & chopped
      1 c  Grated cheddar cheese
      1 c  Sugar
  3 1/2 c  Water, hot
      3 tb Unsalted butter
      2 ts Vanilla
      1 ts Cinnamon
        ds Nutmeg
        ds Ground corriander
        ds Cloves

      1 c  Whipping cream
    1/4 c  Powdered sugar
    1/2 ts Vanilla
     The day before, put raisins into a small bowl and pour brandy over
  them. Cover loosely and let stand overnight. Next day, preheat oven
  to 350 F. Butter a 9 x 13-inch baking dish. Dice bread and put it in
  dish. Add pecans and cheese to the bread and toss. Scatter the
  raisins over the top, drizzling on any brandy that has not been
  soaked up by raisins. Pour the sugar into a large heavy saucepan.
  Warm it over medium heat, stirring to facilitate even heating, until
  it melts and turns a deep golden brown. Pour in the water, carefully
  because steam will rise rapidly as water hits the sugar.  The mixture
  will begin to solidify.
     Stirring, cook until the mixture is liquid again. Add butter,
  vanilla, and spices to syrup.  Ladle the caramel carefully over
  bread. Syrup should be about level with tops of the bread. If any
  bread pcs. are not covered, push them down into the liquid.
     Bake 20 to 25 min. until syrup is absorbed and cheese has melted
  into the pudding.
     Beat whipping cream, adding sugar and vanilla. Spoon pudding into
  serving dishes, and dollop whipped cream on top.

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Recipe ID 37508 (Apr 03, 2005)

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