chef lee's bread pudding
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 3 | Eggs; lightly beaten |
| 1½ cup | White sugar |
| 2 tablespoons | Brown sugar |
| ½ teaspoon | Nutmeg |
| ½ | Stick butter; melted |
| 3 cups | Heavy cream or half and half |
| 4 cups | Day-old white bread; cubed |
| ¾ cup | Raisins; (optional) |
| 1 | Eggs; beaten |
| 1½ cup | Heavy cream |
| 3 tablespoons | Brown sugar |
| ½ cup | White sugar |
| 2 tablespoons | Oleo; melted |
| 1 tablespoon | Flour |
| 1 teaspoon | Vanilla |
| 1 dash | Nutmeg |
BUTTER VANILLA SAUCE
In a large bowl, mix together eggs, sugars and nutmeg. Add melted oleo and cream. Mix well. Stir in bread and raisins and let stand 15 minutes, then pour into well-greased deep pan or casserole dish. Bake in 375ø oven for 50 to 60 minutes, until top is golden brown.
Butter Vanilla Sauce: Combine all ingredients in a double-boiler. Cook over medium heat, stirring constantly until thickened. Serve over bread pudding.
Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@...> on Oct 25, 1997
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