Bread Pudding, New Orleans style

CATEGORY Dessert

SERVING SIZE 90 g ( 1 cup )

SERVINGS PER RECIPE 22

  • BREAD PUDDING
  • 3 loaves (468g) CBF Artisan Bread
  • 8 CBF Raspberry Gems (288g)
  • 2 cups non-dairy liquid creamer
  • 2 cups sugar
  • 8 Tbs butter, melted
  • 5 Ener-G Egg Replacer, prepared per package instructions
  • 2 Tsp vanilla
  • 1/2 Tsp cinnamon
  • 1 Tsp Nutmeg
  • WHISKEY SAUCE
  • 8 Tbs (1 stick) butter
  • 1 1/2 cups powdered sugar
  • 2 Ener-G Egg Replacer, prepared per package instuctions
  • 1/2 cup Bourbon (or bourbon extract) to taste
  • BREAD PUDDING
  • Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9×12 baking dish or larger. Place into non-preheated oven. Bake at 350 degrees for 1 hour and 15 minutes or until top is golden brown. Serve warm with sauce.
  • WHISKEY SAUCE
  • Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg replacer. Gradually pour in bourbon, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.
Per Recipe Per Serving
Phe, mg 309 14
Leu, mg 557 25
Protein, g 5.9 0.3
Calories 6046 275