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10 sl Day-old French Bread,
-crust; removed
Broken into pieces
4 c Milk; scalded
1 c Cream
4 Eggs
1 c Sugar
1 ts Vanilla
1 ts Cinnamon
1/2 ts Nutmeg
1/4 c Butter
1/2 c Raisins
Butter baking dish. Cut the day old French bread into 2″ thick slices.
(Remove crust first). Butter one side of Bread. Place bread in the baking
dish – in one layer – butter side up. Combine milk, cream; add beaten eggs
and sugar. Stir until the sugar is dissolved. Add the seasoning, the
melted butter and the raisins. Pour over the bread and allow to stand
until the mixture is absorbed. This can be left to stand overnight in the
refrigerator. Preheat the oven 350x. Bake the pudding in a bain Marie – a
roasting dish big enough to hold the baking dish. Add hot water – at least
2″. Bake until a knife inserted in the middle comes out clean. I like to
soak my raisins in some brandy, bourbon, or rum. Whiskey Sauce for Bread
Pudding Ingredients 3 egg yolks, 1 cup sugar, 1 tsp. vanilla, 1 1/2 cup
milk, 1 Tbl. cornstarch, 1/ 4 cup water, 1 1/2 oz. brandy.
Directions : In a sauce slightly beat egg yolks then add the next three
ingredients and blend well. Cook over low heat until mixtue comes to a
boil. Blend cornstarch in water and stir into hot mixture. Continue cooking
until thickened. Remove from heat and stir in brandy. Serve when cooled.
Yields
1 Servings
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