New Orleans Bread Pudding With Raspberries, Pecans And God

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 cup melted unsalted butter
• 2 cups whole milk
• 1/2 cup chopped pecans
• 5 cups stale french bread cubes
• 1/2 cup frozen raspberries (or fresh)
• 1/4 cup butter
• 1 cup sugar
• 1 cup half-and-half
• 1/2 cup godiva chocolate liqueur
• whipped cream (to garnish)
• fresh mint leaves (to garnish)

Recipe

• 1 in a large bowl of an electric mixer, beat eggs about three minutes.
• 2 add sugar, vanilla, nutmeg, cinnamon, and butter beating for 2 minutes.
• 3 beat in milk and add pecans while beating another three minutes.
• 4 place bread cubes in a greased loaf pan.
• 5 add raspberries to the bread cubes and gently toss together.keeping the raspberries intact as much as possible.
• 6 pour the egg mixture over them and toss until bread is soaked.
• 7 let sit until you see only a narrow bead of liquid around the pans edges; about 45 minutes.
• 8 pat the bread down into the liquid.
• 9 place in a preheated 350 degree oven and bake for 45 minutes or until lightly browned and puffy.( the pudding will fall as it cools slightly).
• 10 sauce:.
• 11 in a sauce pan combine the butter, sugar and half and half.
• 12 bring to a rapid boil. reduce heat and cook at a slow boil for 3 minutes.
• 13 remove from stove top and cool for 5 minutes.
• 14 add godiva chocolate liqueur to the sauce and stir.
• 15 to serve, put a 4 oz ice cream scoop portion of bread pudding into a martini glass and top with 1/4 cup of sauce.
• 16 top with a dollop of whipping cream, fresh mint and a raspberry.