| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
|
Loaf challah or brioche; (1-lb.) cut into 1-in. slices |
| 6 |
|
Egg yolks |
| 6 |
|
Whole eggs |
| 2 |
c |
Half-and-half |
| 1 |
c |
Milk |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Vanilla extract |
| 1 |
pn |
Salt |
| 1 |
tb |
Unsalted butter; (for coating baking dish) |
|
|
Powdered sugar; (for sprinkling) |
INSTRUCTIONS
1. Place bread slices in large buttered baking dish, slices overlapping.
2. Place eggs, half-and-half, milk, sugar, vanilla and salt in work bowl of
food processor fitted with steel blade. Process until well mixed, then pour
over bread slices.
3. Make sure bread slices are totally coated in egg-milk mixture, cover
with plastic wrap and allow to sit in refrigerator at least 2 hours or
overnight.
4. Remove plastic wrap and cover baking pan with foil. Place baking dish in
water bath filled with boiling water and bake in preheated 375-degree oven
about 1-1/2 hours or until pudding is puffed and thoroughly set. To test,
insert knife in middle of pudding. It should come out clean.
5. Sprinkle with powdered sugar and serve with your favorite syrup, berries
or relish.
Serves 8
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 26,
1998
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