| 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.
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