Hours
Mon-Thurs
5:30 pm-10:00 pm
Fri & Sat
5:30 pm-11:00 pm
Closed Sunday
Meals Served
Dinner
Cuisine
New Southern
Dining Information
Children's Menu
Extensive Wine List
Seasonal Menus
Take Out Meals
Vegetarian Meals
Lounge/Bar
Yes
Additional Services
Banquet Facilities
Full Service Catering
Meeting Facilities
Private Parties
Private Rooms
Attire
Resort/Dressy Casual
Reservations
Suggested
Smoking
Smoking Section in Bar
Handicap Facilities
Yes
Credit Cards
American Express
Visa
Master Card
Discover Card
Diners Club Card
Checks
Not Accepted
Website
www.noblesrestaurants.com
For a truly unforgettable dining experience, visit Nobles Restaurant and remember to use your American Express® Card.American Express

Nobles Restaurant

6801 Morrison Blvd.
Charlotte, NC 28211
Phone: 704-367-9463
Fax: 704-367-9443

Reservations
COGNAC AND CURRANT BREAD PUDDING WITH CARAMEL SAUCE
8 Servings
Ingredients
1 c Currant Raisins
1/2 c High Quality Cognac
12 oz Bread (1 baguette or 1/2 loaf white bread, Brioche may be substituted)
2/3 stick Butter, melted
1 1/2 c Milk
1 1/2 c Cream
4 Eggs
2/3 c Sugar
1 t Salt
Ingredients for Caramel Sauce
1/2 c Sugar
1/4 c Water
To taste Cream and Butter
Method
  • Macerate and soak the raisins in the cognac and soak for 1 to 2 hours.
  • Dice the bread into 1 inch irregular-shaped cubes.
  • Melt the butter and pour it over the diced bread allowing it time to soak in.
  • Blend the remaining ingredients and toss with the bread mixture.
  • Add the raisins and cognac.
  • Allow the entire mixture to sit for 2 hours before using.
  • Butter and sugar molds, then add the filling. (Any baking mold will do). If baking in individual molds, cook at 450 degrees for 20 to 25 minutes. For a single large mold, cook at 350 to 375 degrees for 45 minutes to 1 hour.
    • Method
  • Cook sugar on low heat until it begins to caramelize.
  • Remove from heat and slowly add water.
  • Finish by whisking in cream and butter.
  • Serve over the Bread Pudding