Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large eggs
- 1¼ cups sugar
- 1½ tsp vanilla extract
- 1¼ tsp ground nutmeg
- 1¼ tsp ground cinnamon
- ¼ cup unsalted butter, melted
- 2 cups milk
- ½ cup raisins
- ½ cup coarsely chopped dry roasted pecans
- 5 cups very stale French or Italian bread cubes with crust on (may substitute sourdough bread)
- =
Directions
In large bowl with electric mixer, beat eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk about 6 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 them and toss until bread is soaked.
Let sit until you see only a narrow bead of liquid around pan's edges, about 45 minutes, patting bread down into liquid occasionally.
Place in preheated 350°F oven.
Immediately lower heat to 300°F and bake 40minutes and puffy, about 15 – 20 minutes more.
To serve, put a slice of bread pudding on a dessert plate and pour lemon sauce on top.