bread pudding with raisins and vanilla sauce
 
3/4 cup  butter, softened
1-1/2 cup  brown sugar
1 cup  raisins
18   thick slices egg bread, cut into large cubes
1 quart  half-and-half
8 large  eggs
3 Tbsp  sugar
1 Tbsp  vanilla extract
1 tsp  ground cinnamon
  serve warm with vanilla custard sauce or with soft-peaked whipped cream.
 
coat an 8x 12 baking dish with the butter. sprinkle with brown 
sugar and raisins. press bread cubes into the pan. in a large bowl, 
combine half-and-half, eggs, sugar, vanilla and cinnamon. pour over 
bread. preheat oven to 325 degrees. bake pudding in a water bath for 1 
hour. 
 
yields: 8 servings. 
 
 
 
vanilla custard sauce 
 
6 large  egg yolks
3/4 cup  sugar
2 cup  milk
pinch  salt
1/4 to 1/2 tsp  vanilla
 
combine the egg yolks and sugar, and mix thoroughly until smooth. set 
aside. in a medium saucepan, bring milk to a boil. add salt and vanilla. 
gradually pour the egg mixture into the hot milk, stirring constantly. 
bring the sauce to a boil for one second. strain and cool. yields: 3 
cups. 
 
 
 
 
(ID: 74728) Mirror: rec.food.recipes: Mon, Feb 21, 2005


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