Bread pudding is one of my family's favorite sweet treats. After trying the bread pudding at Babin's Seafood my family was hooked, but I resolved to figure out how to make the dessert myself. After some research and one evening in the kitchen, I adapted a recipe that easily beats out the one we tried at that chain restaurant by a mile. Everyone in my family now craves and raves over this dessert. I usually make it at least once a year on Thanksgiving or Christmas due to high demand, and it's always the first sweet to disappear. Babin's who?
Bread Pudding
1 loaf of challah or brioche bread
2 TBS butter, melted
1/2 C. raisins
4 eggs, beaten
1-1/2 C. milk (or whipping cream)
1/2 C. French Vanilla coffee creamer
1/2 C. white sugar
1/8 C. brown sugar
1 tsp. cinnamon
1 tsp. vanilla extract
Preheat oven to 350 degrees F.
Break bread into approximately 1 ½" pieces into
casserole pan. Drizzle
melted butter over bread and sprinkle with raisins throughout.
Combine eggs, milk, creamer, both sugars, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake for 25 minutes, then remove and coat with meringue mixture (recipe below). Put back in the oven and bake for another 20 minutes, or until meringue turns golden brown.
Combine eggs, milk, creamer, both sugars, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake for 25 minutes, then remove and coat with meringue mixture (recipe below). Put back in the oven and bake for another 20 minutes, or until meringue turns golden brown.
Meringue
1/2 C. water
2 TBS white sugar
1 TBS corn starch
3 egg whites, @ room temperature
1/4 tsp. cream of tartar
1 pinch salt
1/2 tsp. vanilla extract
6 TBS white sugar
In a small saucepan, combine water, 2 TBS sugar, and cornstarch. Cook over low heat until dissolved for about 5 minutes, stirring constantly. Remove from heat.
In large glass or metal bowl, beat egg whites, cream of tartar, and salt till foamy. Mix in vanilla, then gradually the 6 TBS sugar till soft peaks form. Gradually pour in cornstarch mixture, and beat on high until stiff. This is ready to coat the bread pudding.
Banana Sauce Topping
2/3 C. white sugar
2 TBS corn starch
1 C. water (subtract 1 or 2 TBS from water to make room for rum/bourbon)
1 or 2 TBS. rum or bourbon
1/4 C. butter
2 tsp. vanilla
2-3 bananas, sliced
Mix sugar and corn starch together in a small saucepan. Whisk water into pan over medium heat. Bring to a boil, and stir for one minute as sugar mixture dissolves.
Bring heat down to low, and add liquor. Remove pan from heat, and add butter, vanilla, and sliced bananas. Serve over bread pudding and meringue.
2/3 C. white sugar
2 TBS corn starch
1 C. water (subtract 1 or 2 TBS from water to make room for rum/bourbon)
1 or 2 TBS. rum or bourbon
1/4 C. butter
2 tsp. vanilla
2-3 bananas, sliced
Mix sugar and corn starch together in a small saucepan. Whisk water into pan over medium heat. Bring to a boil, and stir for one minute as sugar mixture dissolves.
Bring heat down to low, and add liquor. Remove pan from heat, and add butter, vanilla, and sliced bananas. Serve over bread pudding and meringue.
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