| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Great, Marie, Yeast bread | 10 | Servings | |
INGREDIENTS
| 1/2 | lb | White bread, bakery bread |
| Unsliced | ||
| 4 | oz | Butter, melted |
| 6 | Eggs | |
| 24 | oz | Milk |
| 8 | oz | Whipping cream |
| 1/2 | lb | Sugar |
| 1 | c | Raisins |
| Vanilla to taste | ||
| 2 | c | Whipping cream |
| 1/2 | c | Sugar |
| 4 | Egg yolks | |
| 1 | T | Flour |
| 1 | T | Vanilla |
| 1/4 | t | Salt |
| 2 | Scoops vanilla ice cream | |
| Grand Marnier or Brandy to | ||
| Taste, if desired |
INSTRUCTIONS
Cut the bread into 1 inch slices and then into 1 inch squares. Toast in a 400 oven until nice and golden brown. Grease the bottom of a casserole (just a little smaller than 9 X 13) and place the toasted bread equally spread in the casserole. Drizzle the butter over the top of the bread squares. Combine the rest of the pudding ingredients and pour over the bread. Bake at 350 until the custard is firm. This will take approximately 45 minutes. To make a peach bread pudding, place sliced peaches on top before baking. Vanilla Sauce Combine the cream and sugar in a pan. Bring to a boil. Remove from the heat. Beat the yolks, flour, vanilla, and salt. Stir in a little of the hot cream to temper. Add this mixture to the rest of the hot mixture. Cook, stirring continually (don't overcook) until just thickened. Remove and add the ice cream. Stir until the ice cream is melted. Strain through a fine sieve or cheesecloth. If you like the flavor of brandy or Grand Marnier, add to the custard (to taste) after it is done. I like the sauce to be warm when I serve it. Taken from an episode of Chef du Jour/FTVN. The chef was from the Greenbrier Hotel in West Virginia. Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@mindspring.com> on Nov 07, 1998
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