A friend gave me a great little book yesterday, New Orleans Classic
Desserts, just published. Wonderful recipes from famous New Orleans
restaurants and chefs with a gorgeous picture for each recipe. Made
the Bread Pudding last night and it was a huge success. Lots more to
try and keep my sweet tooth happy. Next one will be Leah Chase's Sweet
Potato Pie!

On 2 Mar 2007 13:34:13 -0800, wrote:

>A friend gave me a great little book yesterday

Nice tease....now it is time to post the recipes.
.......you weren't going to sell the to us,......were you?



here are three that we enjoy....ala NOLA!

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Decadent Chocolate Bread Pudding

chocolate, desserts

1 1/4 cup heavy cream
1/2 cup plus 2 t sugar
10 oz finely chopped semi-sweet
1 chocolate or chips
6 egg yolks
5 oz butter, cut into pieces
6 egg whites
5 tablespoon sugar
1 tablespoon vanilla
2 1/2 cup 1/4 diced white bread

Bring the sugar and cream to a boil, and remove from the heat.

Add the chopped chocolate (or chocolate chips) stirring until
completely
melted and blended well. Add yolks, one at a time, beating well after
each.

Stir in the butter until melted. Whip the egg whites until soft peaks
form.

Add sugar when just starting to turn white, and then add vanilla and
whip
until stiff. Gently fold in the chocolate mixture. Pour over prepared
bread in a buttered 9 x 11 inch pan. Gently squeeze chocolate mixture
into
the bread with hands until completely mixed. Let sit for 30 minutes or
so
as to absorb the mixture. Add more cream if too dry.

Bake in a 350F oven in a hot water bath (halfway up the sides of the
pan)
for 45 minutes. Let cool slightly.

Cut into wedges, or cubes loosely piled together. Serve with whipped
cream.

Yield: 12 servings


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New Orleans Bread Pudding

breads, desserts

10 oz French bread; stale crumbled
4 cup milk
1 1/4 cup sugar
3 egg
2 tablespoon vanilla
1 cup coconut,
1 cup pecans; chopped
1 cup raisins
1 tablespoon cinnamon,
1 tablespoon nutmeg

Combine all ingredients. Mixture should be very moist but not soupy.
Pour
into buttered 9 x 12 or larger baking dish. Place into non-preheated
oven.
Bake at 350 for appox 1 hr 15 min until top is golden brown. Sauce:
Cream
butter and sugar over med heat till all butter is absorbed. Remove
from
heat and blend in egg yolk. Pour in bourbon gradually to taste,
stirring
constantly. Sauce thickens as it cooks. Serve warm over warm pudding,
or
cold over cold (or warm over cold etc.).

Yield: 16 servings


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Croissant Bread Pudding W/ Brandy Sauce

breads

8 croissants
1/2 cup raisins
3 large eggs
3/4 cup sugar
1 cup milk
1 cup heavy cream
2 tablespoon brandy
1/4 cup butter; melted
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1 dash salt
2 oz butter
1 tablespoon cinnamon/sugar mixture
----BRANDY CREAM SAUCE----
2 oz butter
1 cup brown sugar
1/2 cup water
1/2 cup heavy cream
1 teaspoon vanilla
1 tablespoon cornstarch
3 tablespoon brandy

Preheat oven to 350F. Grease 9 x 11" dish. Place half of the broken
croissants into the dish. Sprinkle with raisins, and then top with
remaining croissants.

Beat the eggs until light, gradually adding the sugar until thick.
Whisk in
milk, cream, brandy, melted butter, cinnamon, nutmeg, vanilla and
salt.
Pour mixture over the croissants, cover, and leave to absorb in the
refrigerator for an hour.

Before baking, bring to room temperature. Dot with butter and
sprinkle
with cinnamon sugar mixture. Bake 40 minutes.

Sauce: In a small saucepan, combine butter, brown sugar and water and
stir
until boiling and sugar has dissolved. Add cream, vanilla, and
cornstarch
paste and stir until thickened. Add brandy. Sauce can be made in
advance and reheated just before serving.

Serve baked budding immediately from oven with accompanying sauce.

Yield: 8 servings


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The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!