Bread Pudding
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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. |
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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. |
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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) |
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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. |
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bourbon sauce |
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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 |
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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. |
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(ID: 9862) Mirror: rec.food.recipes: Mon, Nov 24, 2003 |