Bread Filling
1/5 pounds white toast or sandwich bread
3 ounces melted butter
8 ounces rasins
zest of one lemon
Rum and Grand Mariner to taste
Pudding for Filling
1.3 quarts milk
6 eggs
3 egg yolks
11 ounces sugar
1 vanilla bean
cinnamon powder to taste
Vanilla Sauce
1 quart milk
10 egg yolks
12 ounces sugar
1 vanilla bean
Preparation
Filling
Cut bread in about 1 inch cubes, sprinkle with melted butter, slightly toast in the oven
Boil milk with half the amount of sugar, add vanilla bean and lemon zests
Whip eggs with the other half of sugar slowly adding hot milk
Combine with the rest of the ingredients
Place filling in a buttered mold, sprinkle with cinnamon sugar
Vanilla Sauce
Brin milk and sugar to boil
Add cut vanilla bean and let cool for one minute
Beat egg yolks and slowly add hot milk while whipping the egg yolks
Put in a hot water bath and constantly whip sauce until it gets thick -- do not bring to a boil
Baking Directions
Place mold with filling in a water bath in the oven
Bake at 330 degrees for 40 minutes
Serve pudding and sauce together or separately
Notes
Serves 10
May serve bread pudding with hot cherries or vanilla ice cream
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