| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Inn recipes, Desserts |
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 2 1/2 |
c |
Sugar |
| 1 |
tb |
Cinnamon |
| 1 |
tb |
Nutmeg |
| 1 |
tb |
Vanilla |
| 1/2 |
c |
Melted butter |
| 3 |
c |
Milk |
| 1 |
c |
Evaporated milk |
| 1 |
|
French bread loaf |
|
|
Torn into 1-inch pieces |
| 1 |
c |
Chopped pecans |
| 1 |
c |
Raisins; (optional) |
|
|
Sauce: |
| 4 |
lg |
Eggs |
| 4 |
lg |
Egg yolks |
| 1 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 2 |
c |
Milk |
| 1 |
c |
Evaporated milk |
| 2 |
ts |
Vanilla |
| 2 |
tb |
Dark rum or amaretto |
INSTRUCTIONS
Whip eggs until foamy. Add sugar, spices, vanilla, and melted butter; mix
well. Add milk and torn pieces of French bread. Mix until all bread is
saturated. Add pecans and raisins, if using. Pour into greased 9 x 13 inch
pan. Bake at 350 degrees for 45 minutes. While bread is in oven, make
custard sauce. Beat eggs and egg yolks together until light and creamy.
Beat in sugar, cornstarch, milk and evaporated milk. Microwave at high for
2 minutes. Whip with wire whisk. Continue cooking at high until mixture is
very thick, stirring with wire whisk every 30 to 60 seconds. (If you
overcook, custard will have unsightly little bumps, blend in food processor
or blender until smooth.)Remove from microwave and whisk in vanilla and
amaretto or rum. Spoon over hot bread mixture in attractive bowls or
glasses. Serve warm. If making ahead, refrigerate both bread and custard.
Re-warm both in microwave.JM. Victorian Oaks Bed & Breakfast Minonk,
Illinois
Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)
on May 12, 1997
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