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| Bread Pudding |
| 8-10 Servings |
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| Ingredients |
1 lb ciabatta bread (no crust)
5 egg yolks
5 egg whites
9 oz sugar
1 vanilla bean
1.25 lbs milk
1 C golden raisin soaked in brandy
1 C black raisin soaked in grappa
1 t baking powder
6 oz butter, warm
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| Method |
| Cut the bread into 1-inch cubes.
Bring the milk to a boil with the sugar and vanilla bean.
Add some of the hot milk to the eggs yolks and temper them; then
add all the eggs to the milk and strain onto the bread.
Whip the egg whites with some of the sugar.
Add the rest of the ingredients and fold until evenly distributed.
Take ceramic molds and spray with vaseline or butter.
Fill the molds almost full and press lightly with a spoon.
Set in water bath (1 inch) and do not cover.
Bake at 325 for 5-10 minutes and cover for the remaining 30
minutes with foil. Serve warm. |
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