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Warm Creole Bread Pudding with B and B Custard Cream


Ready In: 315 Minutes
Prep Time: 270 Minutes
Cook Time: 45 Minutes
Serves 4

INGREDIENTS

Warm Creole Bread Pudding with B and B Custard Cream

DIRECTIONS

  • In a medium-sized bowl, combine the eggs, sugar, milk, cream, butter, both extracts, fruit, and nutmeg and blend together well. In a shallow bowl, place the bread slices and pour the egg mixture over all. Let the bread soak for 30 minutes or until saturated.
  • In a lightly greased, 8-inch square baking pan, arrange the soaked bread slices in two layers. Pour any remaining liquid over the bread and drizzle the liqueur over the top. Cover and chill for at least 4 hours.
  • Preheat oven to 350° F. Bake the chilled bread for 45 minutes, or until the custard is set and the top is a light golden brown. While baking, occasionally push the bread down into the custard with the back of a spoon. Remove the baked custard and let stand for 5 minutes.
  • Ladle 1/4 cup Custard Cream on each large dessert plate and top with one 4-inch square of the bread pudding. Drizzle a slight amount of the custard cream over each square of pudding and garnish with the orange zest. Serve immediately.
  •  SAVE