| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Cubes white bread; (1/2-inch) |
| 1 1/4 |
c |
Half-and-half |
| 1 |
tb |
Unsalted butter |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Vanilla |
| 1/4 |
c |
Firmly packed dark brown sugar |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg yolk |
|
|
Vanilla ice cream as an accompaniment |
INSTRUCTIONS
Preheat oven to 350F.
Butter two 1 1/4-cup ramekins and divide bread cubes between them. In
a small saucepan heat half-and-half, butter, salt, and vanilla over
moderate heat until hot. In a small bowl whisk together sugar, egg,
and yolk and add half-and-half mixture in a stream, whisking. Pour
mixture over bread cubes and bake puddings in middle of oven until
puffed and golden, about 25 to 30 minutes.
Serve puddings warm with ice cream.
Serves 2.
Gourmet February 1994
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