Chef lee's bread pudding

Yield: 1 Servings

Measure Ingredient
3 \N Eggs; lightly beaten
1½ cup White sugar
2 tablespoons Brown sugar
½ teaspoon Nutmeg
½ \N Stick butter; melted
3 cups Heavy cream or half and half
4 cups Day-old white bread; cubed
¾ cup Raisins; (optional)
1 \N 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


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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