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1/2 lb White bread (bakery bread)
Unsliced
4 oz Butter, melted
6 Eggs
24 oz Milk
8 oz Whipping cream
1/2 lb Sugar
1 c Raisins
Vanilla to taste
VANILLA SAUCE
2 c Whipping cream
1/2 c Sugar
4 Egg yolks
1 tb Flour
1 tb Vanilla
1/4 ts Salt
2 Scoops vanilla ice cream
Grand Marnier or Brandy to
Taste, if desired
Cut the bread into 1 inch slices and then into 1 inch squares. Toast in a
400 oven until nice and golden brown.
Grease the bottom of a casserole (just a little smaller than 9 X 13) and
place the toasted bread equally spread in the casserole. Drizzle the
butter over the top of the bread squares.
Combine the rest of the pudding ingredients and pour over the bread.
Bake at 350 until the custard is firm. This will take approximately 45
minutes.
To make a peach bread pudding, place sliced peaches on top before baking.
Vanilla Sauce
Combine the cream and sugar in a pan. Bring to a boil. Remove from the
heat. Beat the yolks, flour, vanilla, and salt. Stir in a little of the
hot cream to temper. Add this mixture to the rest of the hot mixture.
Cook, stirring continually (don’t overcook) until just thickened. Remove
and add the ice cream. Stir until the ice cream is melted. Strain through
a fine sieve or cheesecloth.
If you like the flavor of brandy or Grand Marnier, add to the custard (to
taste) after it is done.
I like the sauce to be warm when I serve it.
Taken from an episode of Chef du Jour/FTVN. The chef was from the
Greenbrier Hotel in West Virginia.
Yields
10 Servings
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