Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bread pudding - raisin/pecan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Bread Pudding - Raisin/Pecan is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Bread Pudding - Raisin/Pecan is something that I’ve loved my whole life.
Make the best Pecan-Raisin Bread Pudding with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Old fashioned bread pudding made with a wonderful cinnamon burst bread, "baked" in the pressure cooker and served with a rich caramel pecan sauce.
To begin with this recipe, we must first prepare a few ingredients. You can have bread pudding - raisin/pecan using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Bread Pudding - Raisin/Pecan:
- Get 2 cup granulated sugar
- Get 5 large eggs, beaten
- Take 2 cup milk
- Take 15 oz raisins
- Get 2 tsp pure vanilla extract
- Get 3 cup French or Italian bread, cubed - allow to stale ovrrnight in a bowl
- Make ready 1 cup packed light brown sugar
- Take 1/2 cup pecans, chopped
- Prepare 1 cup granulated sugar (for sauce)
- Make ready 1 stick of butter, melted (for sauce)
- Prepare 1 egg, beaten (for sauce)
- Get 2 tsp pure vanilla extract (for sauce)
- Make ready 1/4 cup brandy (for sauce)
- Make ready 1 mint leaf sprig
Add the sugar, pecans, orange zest and juice, cider, and vanilla extract. 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.
Instructions to make Bread Pudding - Raisin/Pecan:
- 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.
Serve this delicious Raisin Bread Pudding with whipped cream or with milk for breakfast for a change of pace. This raisin- and pecan-studded bread pudding recipe is made in a muffin tin. The cute little mini bread puddings will have all your friends and family swooning and asking for the recipe. Country bread with a solid crust gives the bread pudding a nice toothsome texture. Stale bread does work well for bread pudding because it absorbs the sweet custard, but you need to let an assembled pudding sit for at least an hour Butter bread slices generously on one side.
So that is going to wrap this up for this special food bread pudding - raisin/pecan recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
