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baby Kay's Bread Pudding source: Baby Kay's Cajun Kitchen, Scottsdale And Phoenix, Arizona 1 1/2 Cups Granulated Sugar
3/4 Teaspoon Cinnamon
3/4 Teaspoon Nutmeg
3 Eggs
3/4 Cup Coconut Flakes
3/4 Teaspoon Vanilla Extract
3/4 Cup Raisins
3/4 Cup Chopped Pecans
5 Tablespoons Butter
3 Cups Whole Milk
3/4 Of 16-ounce Loaf Stale French
Bread, Cut Into Crouton-size Cubes mix Together Sugar, Cinnamon And Nutmeg. Add Eggs; Whip Together. Add Vanilla Extract. Stir In Coconut Flakes, Raisins And Chopped Pecans. Melt Butter Over Low Heat. Add Milk, Heating Just Enough To Scald. Add To Sugar-egg-coconut Mixture. Place In A 12 X 8-inch Baking Dish With The French Bread Cubes. Put Into A Cold Oven; Bake At 350 Degrees F For One Hour. serves 8. |
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