Paul Prudhomme'S New Orleans Bread Pudding With Lemon Sauce And - cooking recipe

Ingredients

3 large eggs
1 1/4 c. sugar
1 1/2 tsp. vanilla extract
1 1/4 tsp. ground nutmeg
1 1/4 tsp. ground cinnamon
1/4 c. unsalted butter, melted
2 c. milk
1/2 c. raisins
1/2 c. chopped pecans
5 c. very stale French bread cubes, with crusts on
Lemon Sauce
Chantilly Cream

Preparation

In a large bowl, beat eggs on high speed for 3 minutes.
Add sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended.
Beat in milk, then stir in raisins and pecans. Place bread cubes in a greased loaf pan.
Pour egg mixture over cubes and toss until bread is soaked.
Let sit about 45 minutes, patting bread down occasionally.
Place in preheated 350\u00b0 oven. Immediately lower heat to 300\u00b0 and bake 40 minutes.
Increase oven to 425\u00b0 and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
To serve, put 1 1/2 tablespoons warm Lemon Sauce in each dessert dish, then spoon in 1/2 cup hot Bread Pudding and top with Chantilly Cream.