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Bread Pudding

MyCookbook Recipe Database
MyCookbook Member: MyCookbook
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Serves: 4

    9 ounces milk
    5 eggs
    1 / 8 cup raisins soaked in water
    salt to taste
    9 ounces double cream
    1 / 2 cup plus one tablespoon sugar
    3 fresh vanilla sticks
    1 loaf of white bread
    1 teaspoon cinnamon
    1/3 cup butter

    Bring milk, cream, butter, salt and vanilla beans to a boil. Mix eggs and sugar together. Add simmering milk mixture and pass through a sieve. Cut the bread into thin slices. Arrange the bread in a buttered oven proof dish. Put the soaked raisins between the bread layers and cover with the milk mixture.

    Place the oven proof dish with the raw pudding in a roasting pan filled with one-third of the water to retain moisture and to prevent from burning. Bake at a moderate heat for 40 to 45 minutes until golden brown.

    Sprinkle with sugar. Serve with vanilla sauce.


    Vanilla Sauce

    2 cups milk
    4 egg yolks
    dash of vanilla
    1 /2 cup sugar
    1 ounce cornstarch
    or a piece of vanilla bean

    Heat 1 and 3 /4 cup of milk to a boiling. If using vanilla bean, split vanilla and heat with the milk.
    Mix the egg yolk, sugar and cornstarch in a bowl with remaining milk until smooth. Add the hot milk and whisk over heat until thickened. Add vanilla extract. Strain sauce to avoid and lumps.


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