New Orleans Bread Pudding

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Even if you’re not a custard fan, I promise you’ll love this recipe. Why? Because all the yummy milk, eggs, spices, etc, get absorbed into the bread long before it’s baked.

The key to success is VERY stale bread.   I usually use a French baguette that’s a few days old. The outside will become hard as a rock but it’s still not quite ready for prime time.

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After slicing it, you’ll realize that the bread is still soft so I cut it up and leave it out for another few hours.

Soaking some raisins in Jack Daniels is also a must.

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While that hangs, it’s time for the good stuff. Eggs, cream, milk, cinnamon, nutmeg, brown sugar and a teeny bit of salt.

You just throw it all in a bowl and mix it well.

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When the bread is sufficiently hard, throw it in the cream mixture.

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You’ll want to leave it to soak for 30-40 minutes. Keep pushing down the bread to be sure it’s well coated.

Pour it into the baking dish and bake for 50-60 minutes. That’s it!!

This is so easy and can be made a head of time. Just warm the individual servings when you’re ready…. And don’t forget the ice cream!!

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The recipe can be found here:
http://www.foodnetwork.com/recipes/emeril-lagasse/new-orleans-style-bread-pudding-with-whiskey-sauce-recipe.html#!

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