| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs | French | Desserts, Fruit | 1 | Servings |
INGREDIENTS
| 10 | sl | Day-old French Bread, crust; removed |
| Broken into pieces | ||
| 4 | c | Milk; scalded |
| 1 | c | Cream |
| 4 | Eggs | |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/4 | c | Butter |
| 1/2 | c | Raisins |
INSTRUCTIONS
Butter baking dish. Cut the day old French bread into 2" thick slices. (Remove crust first). Butter one side of Bread. Place bread in the baking dish - in one layer - butter side up. Combine milk, cream; add beaten eggs and sugar. Stir until the sugar is dissolved. Add the seasoning, the melted butter and the raisins. Pour over the bread and allow to stand until the mixture is absorbed. This can be left to stand overnight in the refrigerator. Preheat the oven 350x. Bake the pudding in a bain Marie - a roasting dish big enough to hold the baking dish. Add hot water - at least 2". Bake until a knife inserted in the middle comes out clean. I like to soak my raisins in some brandy, bourbon, or rum. Whiskey Sauce for Bread Pudding Ingredients 3 egg yolks, 1 cup sugar, 1 tsp. vanilla, 1 1/2 cup milk, 1 Tbl. cornstarch, 1/ 4 cup water, 1 1/2 oz. brandy. Directions : In a sauce slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixtue comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy. Serve when cooled. Posted to MC-Recipe Digest V1 #177 Date: Tue, 30 Jul 1996 06:06:46 -0700 From: "Keri, J. (Mike)" <mkeri@img.net> NOTES : Serves 8.
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