| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Wisconsin |
|
1 |
Servings |
INGREDIENTS
| 2 7/8 |
lb |
5/8-inch bread cubes made from homemade bread; or enough to generously fill a 13-by-9-inch pan, (see note) |
| 1 |
c |
Raisins |
| 1 |
c |
(2 sticks) butter (do not substitute margarine) |
| 6 |
c |
2% milk; (do not substitute skim or 1% milk, although whole milk can |
|
|
Be used) |
| 1 7/8 |
c |
Sugar |
| 1 1/2 |
ts |
Ground cinnamon |
| 8 |
|
Eggs; beaten |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
c |
(2 sticks) butter |
| 2 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1 |
c |
Half-and-half cream |
| 1 |
tb |
Vanilla extract |
INSTRUCTIONS
BUTTER SAUCE
Notes: Herschleb Ice Cream Co. Inc. in Wisconsin Rapids, WI. Milwaukee
Journal Sentinel.
Grease 13-by-9-inch pan well with solid vegetable shortening. Do not use
vegetable oil spray.
Combine bread cubes and raisins in large bowl and mound into prepared pan.
Bread should be piled 2 to 3 inches over top of pan. Over medium heat, melt
butter in milk. Add sugar and cinnamon and let cool. Add eggs and vanilla
and mix well.
Preheat oven to 350 degrees. Pour liquid over bread cubes and press well to
be sure bread soaks up all the liquid. At this point bread mixture should
be level with pan.
Bake in preheated oven 45 minutes. Remove from oven and let cool slightly,
then cut into desired number of pieces or spoon into decorative serving
dishes. Add desired amount of warm sauce to each serving. Refrigerate any
unused pudding and sauce and reheat to serve. Makes about 12 to 16
servings.
Note: Use bakery bread or homemade bread that has been dried out one day,
and cubed with crusts on. White, whole-wheat or raisin breads work best. Do
not substitute. Quantity equals 1 1/2 large loaves.
Butter sauce: Melt butter in heavy saucepan. Add sugar and cornstarch and
stir until dissolved. Add half-and-half and bring to boil. Remove from heat
and let cool slightly. When mixture is cooled, add vanilla and stir. Serve
warm or refrigerate and reheat in microwave oven.
at Kaaren Brehmer, restaurant manager, sent the recipe, which was reduced
to a family-size serving.
She wrote: "Bread pudding is a great favorite in our restaurant every day
of the year. We also use the butter sauce when we serve cranberry cake in
the fall. We use bread from a local bakery and let it dry out before we
cube it. We use whatever bread we happen to have . white, whole-wheat and
raisin work best."
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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