Bread pudding with a french flair
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Bread pudding with a french flair
  Bread    Pudding    French  
Last updated 6/12/2012 1:10:18 AM. Recipe ID 37488. Report a problem with this recipe.
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      Title: Bread pudding with a french flair
 Categories: Cyberealm, Mom's best, Desserts
      Yield: 8 Servings
MMMMM-----------------------VANILLA SAUCE----------------------------
      1 c  Milk
      1 c  Heavy cream
    1/2 ts Vanilla
      4    Egg yolks
    1/2 c  Sugar

MMMMM-----------------------BREAD PUDDING----------------------------
      4 sl White bread
      1 cn Pitted sweet dark cherries
  3 1/2 c  Milk
      5    Whole eggs
      2    Egg yolks
      1 c  Sugar
      1 ts Vanilla
  1. Make vanilla sauce: in a small saucepan, over direct heat bring 1
  cup milk with cream and 1/2 tsp vanilla to boiling; just until
  bubbles form around edge. Remove from heat. In the top of a double
  boiler, with an electric mixer at medium speed, beat 4 egg yolks
  until thick.
  2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when
  beaters are raised. Add hot milk mixture. Place over hot water (water
  in the lower part of the double boiler should not touch the upper
  part). Cook, stirring until coating forms on metal spoon - about 10
  to 15 minutes.
  3. Pour into a bowl; place a sheet of waxed paper on the surface.
  Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread
  and cut in half diagonally. Drain cherries. Turn cherries onto the
  bottom of a buttered 2 quart 8 inch square baking dish. Overlap bread
  slices on top.
  4. Prepare custard: In a small saucepan over direct heat heat the milk
  until bubbles form around the edge of the pan. Remove from heat. In a
  medium bowl, with an electric mixer, beat whole eggs and egg yolks
  until light and foamy. Gradually beat in the sugar, 2 tablespoons at
  a time.
  5. Beat until well-blended. Gradually pour the hot milk, beating
  constantly. Add vanilla, mixing well. Pour custard over bread and
  cherries mixture in baking dish. Set baking dish very carefully in a
  large shallow pan on the lower rack of the oven. Carefully pour hot
  water to 1 inch level around dish.
  6. Bake, uncovered, 45-50 minutes or until knife comes out clean.
  Remove to rack to cool. To serve, spoon sauce over individual
  servings Makes 8 servings.
  Note: You might try sprinkling cinnamon-sugar mixture over the pudding
  before baking. It's great.

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Recipe ID 37488 (Apr 03, 2005)

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