VANILLA SAUCE
BREAD PUDDING
1. Make vanilla sauce: in a small saucepan, over direct heat bring 1
cup milk with cream and 1/2 tsp vanilla to boiling; just until bubbles
form around edge. Remove from heat. In the top of a double boiler,
with an electric mixer at medium speed, beat 4 egg yolks until thick.
2. Gradually beat in 1/2 cup sugar, beating until soft peaks form
when beaters are raised. Add hot milk mixture. Place over hot water
(water in the lower part of the double boiler should not touch the
upper part). Cook, stirring until coating forms on metal spoon - about
10 to 15 minutes.
3. Pour into a bowl; place a sheet of waxed paper on the surface.
Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread
and cut in half diagonally. Drain cherries. Turn cherries onto the
bottom of a buttered 2 quart 8 inch square baking dish. Overlap bread
slices on top.
4. Prepare custard: In a small saucepan over direct heat heat the milk
until bubbles form around the edge of the pan. Remove from heat. In a
medium bowl, with an electric mixer, beat whole eggs and egg yolks
until light and foamy. Gradually beat in the sugar, 2 tablespoons at
a time.
5. Beat until well-blended. Gradually pour the hot milk, beating
constantly. Add vanilla, mixing well. Pour custard over bread and
cherries mixture in baking dish. Set baking dish very carefully in a
large shallow pan on the lower rack of the oven. Carefully pour hot
water to 1 inch level around dish.
6. Bake, uncovered, 45-50 minutes or until knife comes out clean.
Remove to rack to cool. To serve, spoon sauce over individual servings
Makes 8 servings.
Note: You might try sprinkling cinnamon-sugar mixture over the pudding
before baking. It's great.
Source: McCall's Cooking School
Typed for you by: Linda Fields Cyberealm BBS, Watertown, NY
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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