| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Dessert | 16 | Servings |
INGREDIENTS
| 1/3 | c | Raisins |
| 1 | Loaf (about 12 ounces) French bread; torn or cut into small 1-1/2-inch pieces; crust off | |
| 2 | c | Heavy cream |
| 2 | c | Milk |
| 4 | Eggs | |
| 1 | c | Granulated sugar |
| 3/4 | c | Brown sugar |
| 1 | ts | Vanilla |
| 1 | ts | Nutmeg |
| 1 | Stick butter or margarine; melted | |
| Whipped cream; grand marnier, powdered sugar | ||
| 2 | c | Heavy cream |
| 2 | ts | Grand Marnier (up to) |
| 3 | ts | Powdered sugar |
INSTRUCTIONS
CREAM TOPPING Preheat the oven to 350 degrees. Place bread pieces in large baking dish that has been generously buttered. Sprinkle raisins throughout bread pieces. Drizzle melted butter or margarine over bread pieces, coating bread thoroughly. In separate bowl mix all dry ingredients (sugars, cinnamon, nutmeg). In bowl, beat heavy cream, milk and eggs together. Add dry ingredients to milk-egg mixture and blend. Completely soak bread pieces in milk mixture, pressing gently to insure all bread pieces are soaked, and there is little, or no liquids in bottom of pan. Immerse pan of soaked bread into large pan that has been filled with water, to fill half way up sides of bread filled pan, to form a water bath for bread pudding to bake. Bake at 350 degrees for 45 minutes to 1 hour or until well browned, and risen as souffle. Serve warm or at room temperature, accompanied with Vanilla Sauce and whipped cream with Grand Mamier. Cream Topping: Whip cream, add Grand Marnier and powdered sugar. Dollop on sauced pudding. ARKANSAS TODAY, CHANNEL 11, KTHV 04/03/1991 "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”