Bread Pudding
|
| even though this calls for raisins i always use something else. usually |
| dried cranberries, but dried cherries also work or you can leave them out |
| entirely. |
| |
| this makes a 9 x 9 dish and i usually double it and bake it in a 9 x 13 |
| dish. remember if using a glass dish lower the oven 25 degrees. |
| |
| |
| 1-1/2 cup | torn bread(not too fresh, whole wheat is ok) |
| 2 | beaten eggs |
| 3 cup | hot milk |
| 2/3 cup | sugar |
| 1/4 tsp | salt |
| 1 Tbsp | butter |
| 1/2 tsp | vanilla |
| 1/4---1/2 tsp | cinnamon |
| 1/2-1 cup | chopped nuts |
| 1/2 cup | raisins (optional) |
| |
| combine all but the bread and eggs. then add eggs (so the milk will have |
| cooled some) and bread. let it sit until all the bread is soggy. pour |
| into a greased 9" square pan. bake at 350 degrees for 30-40 minutes. this |
| can easily be doubled. |
| even better than the pudding is the bourbon sauce that i serve it with. |
| |
| bourbon sauce |
| |
| 1/3 cup | butter |
| 1 cup | sifted confectioners sugar |
| 3 Tbsp | bourbon or other liquor-amaretto or rum are good substitutes |
| 2 | egg yolks |
| 1/2 cup | whipping cream |
| |
| beat butter until soft in the top of a double boiler over hot but not |
| boiling water: add sugar gradually and beat until creamy: beat in bourbon |
| in slowly: beat yolks in one at a time: add whipping cream cook until |
| slightly thickened, stiring quite often. 10 min or so. you can easily |
| double the sauce, but don't try to triple it for it takes too long to get |
| it thickened. |
| |
| -- |
| (ID: 9862) Mirror: rec.food.recipes: Mon, Nov 24, 2003 |