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Bread Pudding French Quarter-style With Rum Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.5652
Energy (kCal)1645.3322
Carbohydrates (g)102.8633
Total fats (g)129.2281
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350F. | 2. Bread Pudding: In large bowl, combine eggs, condensed milk,. | 3. water, butter, cinnamon and vanilla; beat well. | 4. Stir in bread cubes and raisins, if desired, moistening completely. | 5. Pour mixture into a buttered, 9", deep-dish pie plate. | 6. Bake until knife inserted in center comes out clean, 1 hour. | 7. Cool and serve with rum sauce, if desired. | 8. Refrigerate leftovers. | 9. Rum Sauce: | 10. In a bowl, stir together confectioners' sugar, rum and enough cream to make smooth creamy sauce. | 11. Serve over bread pudding, if desired. | 12. Makes 8 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 beaten 214.5 1.08 18.84 14.265
    milk 1 can sweetened condensed 827.5862 19.934 8.2399 85.7811
    hot water 1 3/4 3/4 0.0 0.0 0.0 0.0
    butter 1/4 cup melted 342.0 15.714 10.686 28.8
    cinnamon 1 teaspoon - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    french bread cube 4 cups - - - -
    raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    confectioner ' sugar 2 cups - - - -
    rum 2 tablespoons - - - -
    half 2 -3 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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