Brownes Bistro Bread And Butter Pudding

It is no secret that Christ’s Church is not in good health in many places of the world. She has been languishing because she has been fed, as the current line has it, “junk food;” all kinds of artificial preservatives and all sorts of unnatural substitutes have been served up to her. As a result, theological and biblical malnutrition has afflicted the very generation that has taken such giant steps to make sure its physical health is not damaged by using foods or products that are harmful to their bodies. Simultaneously a worldwide spiritual famine resulting from the absence of any genuine publication of the Word of God (Amos 8:11) continues to run wild and almost unabated in most quarters of the Church.

Walter Kaiser

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Desserts	8	Servings

INGREDIENTS

1 1/2	c	Milk
1 1/2	c	Whipping cream
1		Vanilla pod
		*OR*
1/2	t	Vanilla extract
1		Loaf stale French stick
4	T	Softened butter for spread
1/2	c	Raisins, plumped in water
		Finely grated zest of
		1 lemon OR 1 orange
1/4	c	Sugar
4		Whole eggs
4		Egg yolks
1	oz	Dark rum
2	T	Sugar, for sprinkling

INSTRUCTIONS

In a small saucepan over medium heat, combine milk, cream and vanilla.
Slowly bring almost to the boiling point, remove from heat and let
stand 30 minutes. Remove and discard vanilla pod before serving. Cut
the bread into thick (1/2 inch) slices, removing the crusts if
desired. Spread each slice thinly with butter and cut into quarters
(or halves if slices are very small). In a large buttered baking dish
(casserole or souffle), arrange one-third of the buttered bread in a
layer on the bottom. Sprinkle a half each of the raisins, lemon or
orange zest and sugar evenly on top. Arrange another one-third of the
bread on top, sprinkle with remaining raisins, zest and sugar.  Arrange
the remaining bread, buttered side up, on top. In a bowl,  lightly beat
the eggs and yolks with the milk, cream and rum. Pour  this mixture
into a spouted jug, for easier pouring. Pour the egg  mixture down into
the side of the baking dish. Avoid getting the top  layer wet or it
won't crisp up. (Depending on the volume of the dish,  you may not use
all the mixture, or you may need to add a little milk  so the liquid
comes up almost to the top layer. Sprinkle sugar on  top. Place the
baking dish in a large roasting pan containing a  shallow layer of
boiling water. Place in a 350F oven and bake for  about 30 to 40
minutes, until the custard is set and the top is brown  and crusty.
Serve hot from the dish accompanied by creme anglaise.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“In the sentence of life, the devil may be a comma–but never let him be the period.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 232 Calories From Fat: 154 Total Fat: 17.3g Cholesterol: 222.4mg Sodium: 112.9mg Potassium: 180.3mg Carbohydrates: 10.5g Fiber: <1g Sugar: 9.3g Protein: 6.7g