Chef lee's bread pudding
1 Servings
Ingredients
| Quantity | 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 |
Directions
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