Name: Bread Pudding with a French Flair
Ingredients: 1 c Milk; 1 c Heavy cream; 1/2 ts Vanilla; 4 Egg yolks; 1/2 c Sugar; 4 sl White bread; 1 cn Pitted sweet dark cherries; 3 1/2 c Milk; 5 Whole eggs; 2 Egg yolks; 1 c Sugar; 1 ts Vanilla

Sanctification is a gift just as justification is (a double grace, or duplex gratia, as Calvin called it). Both are the gift of God, ours by virtue of union with Christ. Both are found in Christ alone. Both are necessary for salvation – justification being the root and sanctification being the fruit. As is often said: faith alone justifies, but the faith that justifies is never alone. So we must never separate justification and sanctification. The former can’t help but produce the latter, and the latter must flow from the former. And yet we should not be afraid to talk about justification in a different way than we talk about sanctification. One calls us to rest; the other to fight. One reckons us righteous; the other makes us righteous. One allows for no increase or degrees; the other expects progress and growth. One is a declaration of God about us, the other a work of God in us.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French	Cyberealm, Mom’s best, Desserts	8	Servings

INGREDIENTS

1	c	Milk
1	c	Heavy cream
1/2	ts	Vanilla
4		Egg yolks
1/2	c	Sugar
4	sl	White bread
1	cn	Pitted sweet dark cherries
3 1/2	c	Milk
5		Whole eggs
2		Egg yolks
1	c	Sugar
1	ts	Vanilla

INSTRUCTIONS

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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