French Quarter Bread Pudding

This is one of my favorite desserts.  Whenever I have some leftover French Bread this is definitely on my mind.  I used to live in New Orleans and the French Quarter Bread Pudding recipe is one of the truest recipes when compared to what you get in the Quarter.

Just looking at it makes my mouth water...

Ingredients

• 1 (1 pound) loaf French bread
• 1/2 cup chopped pecans
• 1/2 cup unsalted butter, melted
• 3 eggs
• 1 cup half-and-half cream
• 1 1/4 cups milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/4 cup golden raisins

Directions

1. Preheat oven to 325 degrees F. Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
2. In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
3. Bake in preheated oven for 60 minutes, until golden. Serve warm.

OH, and don't forget the sauce to go on top!  Some like bourbon sauce, but I like Praline!

Ingredients

• 1/4 cup water
• 1/3 cup packed brown sugar
• 1/3 cup corn syrup
• 1/2 cup coarsely chopped pecans
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter
• Dash salt

Directions

1. Bring water to a boil in a saucepan. Add sugar; stir to dissolve. Add corn syrup. Bring to boil; cook 15-20 seconds. Remove from the heat; add remaining ingredients. Cut pudding into squares and serve with sauce.

Crepes

I was in the mood for something with a breakfast feel at dinnertime tonight.  These take a little bit of time, but the flavor is great and it's quite easy.  I like to fill them with Nutella or fruit (apple is best in my opinion). 

Nutella Banana Crepes

Ingredients

• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. 
2. Cover and refrigerate 1 hour.
3. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. 
4. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter. 
5. Spread desired filling and roll
6. Cover with desired topping