February 11 - Ann Cuiellette-Walter Marr
To purchase a copy of the book:


Visit Ann's website:

www.classiccreole.com

New Orleans Bread Pudding
(Served with Crème Anglaise)

Ingredients:
1 loaf of French bread
3 12 oz. cans of evaporated milk
2 cups heavy whipping cream
1 15 oz. can of fruit cocktail (in Heavy Syrup)*
8 eggs (lightly beaten)
1 1/4 cup sugar
1 cup raisins
1 cup coconut
2 Tablespoons pure vanilla bean paste
3 Tablespoons pure vanilla extract

Directions:
Break French bread in medium pieces and put into large bowl. Add Milk, Cream and stir until all incorporated. In a separate bowl, beat eggs and add vanilla. Add mixture to Bread and stir well. Add Fruit Cocktail (including syrup), sugar, raisins and coconut. Stir until fully incorporated (mixture will be lumpy). Pour mixture in a 10 X 14 casserole pan (greased with butter). Put casserole in pan of water (about 1 inch from the top) Bake at 350 degrees 1 hour 20 minutes (or until a knife comes out clean). Serves about 10-12.
*I usually take out the cherries.

Crème Anglaise

Ingredients:
2 cups whole milk
1/4 cup granulated sugar
1 egg and 4 egg yokes
1 teaspoon pure vanilla bean paste

Directions:
In a small sauce pan, on medium heat, cook milk for about 2 minutes (or until milk is hot). In a small glass bowl, whisk eggs and sugar until dissolved. Add 1/2 of hot milk to bowl and whisk gently, add this to hot milk mixture and continue to cook. Using a wooden spoon, continue to cook mixture for 5 to 8 minutes, stir constantly (mixture will start to thicken) or until mixture can coat the back of the spoon. Add vanilla paste and gently incorporate into the mixture. Remove from heat and place in glass bowl. Let cool for 1 minutes then cover with plastic wrap (be sure to cover the mixture so it doesn't form a skin on top of the bowl). Refrigerate until ready to use.