Bread and butter pudding 1
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Bread and butter pudding 1
  Bread    Butter    Pudding  
Last updated 6/12/2012 12:59:45 AM. Recipe ID 22763. Report a problem with this recipe.
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      Title: Bread and butter pudding 1
 Categories: Live
      Yield: 4 Servings
 
    2/3 c  Raisins
    1/4 c  Rum, optional
     12 oz Day old organic white bread,
           Cut into 1/2-inch cubes
      3 tb Unsalted butter, softened
      3 c  Milk
      1    Vanilla bean, split
           Lengthwise
    3/4 c  Granulated sugar
      3 lg Eggs
      3 lg Egg yolks
 
  Garnish:
  
  Confectioners' sugar
  
  In a small bowl, macerate raisins in rum 30 minutes. Drain the
  raisins.
  
  Lightly butter a 2 quart baking dish. Spread the bread evenly in the
  baking dish and sprinkle the raisins on top. Preheat oven to 400
  degrees.
  
  In a heavy saucepan bring milk to a bare simmer over moderate heat
  with vanilla bean and granulated sugar and remove pan from heat.
  Scrape seeds from vanilla bean with a knife into milk, reserving pod
  for another use, and whisk to break up seeds. In a large heatproof
  bowl whisk together whole eggs and yolks and add hot milk in a slow
  stream, whisking.
  
  Ladle custard evenly over bread and set dish in a larger baking pan.
  Add enough hot water to pan to reach halfway up side of dish and bake
  pudding in middle of oven 25 to 30 minutes, or until puffed and set.
  
  Remove dish form water bath and cool pudding to warm or room
  temperature. Just before serving dust pudding with confectioners'
  sugar.
  
  Yield: 6 servings
  




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Recipe ID 22763 (Apr 03, 2005)

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