Sharon's bread pudding with custard sauce
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Sharon's bread pudding with custard sauce
  Bread    Pudding    Custard    Sauces  
Last updated 6/12/2012 1:22:44 AM. Recipe ID 55500. Report a problem with this recipe.
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      Title: Sharon's bread pudding with custard sauce
 Categories: Inn recipes, Desserts
      Yield: 1 Servings
 
      6    Eggs
  2 1/2 c  Sugar
      1 tb Cinnamon
      1 tb Nutmeg
      1 tb Vanilla
    1/2 c  Melted butter
      3 c  Milk
      1 c  Evaporated milk
      1    French bread loaf
           Torn into 1-inch pieces
      1 c  Chopped pecans
      1 c  Raisins; (optional)
           Sauce:
      4 lg Eggs
      4 lg Egg yolks
      1 c  Sugar
      2 tb Cornstarch
      2 c  Milk
      1 c  Evaporated milk
      2 ts Vanilla
      2 tb Dark rum or amaretto
 
  Whip eggs until foamy. Add sugar, spices, vanilla, and melted butter;
  mix well. Add milk and torn pieces of French bread. Mix until all
  bread is saturated. Add pecans and raisins, if using. Pour into
  greased 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. While
  bread is in oven, make custard sauce. Beat eggs and egg yolks
  together until light and creamy. Beat in sugar, cornstarch, milk and
  evaporated milk. Microwave at high for 2 minutes. Whip with wire
  whisk. Continue cooking at high until mixture is very thick, stirring
  with wire whisk every 30 to 60 seconds. (If you overcook, custard
  will have unsightly little bumps, blend in food processor or blender
  until smooth.)Remove from microwave and whisk in vanilla and amaretto
  or rum. Spoon over hot bread mixture in attractive bowls or glasses.
  Serve warm. If making ahead, refrigerate both bread and custard.
  Re-warm both in microwave.JM. Victorian Oaks Bed & Breakfast Minonk,
  Illinois
 




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Recipe ID 55500 (Apr 03, 2005)

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