Bread pudding (brandywyne restaurant)
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Bread pudding (brandywyne restaurant)
  Bread    Pudding  
Last updated 6/12/2012 1:10:18 AM. Recipe ID 37471. Report a problem with this recipe.
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      Title: Bread pudding (brandywyne restaurant)
 Categories: Desserts
      Yield: 6 Servings
 
      1 lb Sweet bread, cubed, oven dri
    1/2 lb Raisins
      1 ts Cinnamon
      8 oz Sugar
      8    Eggs
      3 oz Melted butter
    1/2 lb Coconut, shredded
    1/4 ts Nutmeg
      1 tb Vanilla
      1 qt Milk, hot
 
    The bread is important in this recipe.  We use the breakfast
  pastries croissants here, but you can use any bread that is not
  pre-sliced. The one I would recommend is an egg yellow color inside.
  Cut it into large cubes, toast in oven in single layer til they're
  like croutons. Place them in the pan you will be baking in. It should
  be 2/3rds full. Add the raisins and coconut & toss.  Drizzle top of
  all with the melted butter. Whip eggs till beaten, gradually add the
  hot milk, then add sugar and spices and vanilla. Pour over bread
  mixture and place in a water bath ( a larger pan than the pudding
  pan- water filled 1/2 way up the outer rim of bread pudding pan).
  Bake in 375 oven for 45 minutes to an hour. You should feel the
  center of the pudding to be sure it is set. You can serve warm with
  whipped cream or chilled as you prefer. Makes one pan, 8 X 10-inches
  FROM THE BRANDYWYNE RESTAURANT, SHERATON COMMANDER HOTEL, CAMBRIDGE,
  MA.
  




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Recipe ID 37471 (Apr 03, 2005)

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