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| COURTYARD BREAD PUDDING |
| 8 or More Servings |
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| INGREDIENTS |
3 c Milk
1 twenty four inch loaf of day-old French bread; cut
into 1 1/2 to 2 inch cubes (12 cups bread cubes)
2/3 c Raisins
1/4 c Salted Butter, melted
4 Eggs
1 c Sugar
1/2 t Vanilla
1 t Cinnamon
3/4 t Ground Nutmeg
1/4 t Salt
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| METHOD |
| Scald the milk in a heavy 4 to 5-quart saucepan.
Remove from heat and allow to cool for about 5 minutes.
Then add the bread, raisins, and melted butter and mix
thoroughly.
In a separate bowl, beat the eggs and add the sugar, vanilla,
cinnamon, nutmeg, and salt.
Mix until thoroughly blended.
Then add to the bread mixture and blend well.
Butter a 3 to 4-quart earthenware or china casserole
thoroughly on all inner surfaces (or use a baking dish about
3 to 4 inches deep).
Pour the mixture into it and stir to distribute the ingredients
evenly.
Bake uncovered in a preheated 350-degree oven for 1 hour
and 10 minutes or until knife inserted in the center comes out
clean and the tip begins to brown and form a rough crust.
Allow to cool to room temperature. Serve warm or chilled
with Whiskey Sauce. |
| INGREDIENTS FOR WHISKEY SAUCE |
1 1/4 lbs Butter
1 lb Sugar
9 Egg Yolks
1/2 c Half and Half
4 t Corn Starch mixed in 1/2 cup of Cold Water
2 1/2 oz Bourbon
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| METHOD |
| Melt butter and dissolve sugar over double boiler.
Add egg yolks and whip vigorously so that egg yolks do not
curdle.
To this mixture add half and half and corn starch mixture.
Let cook over double boiler for 5 minutes.
Remove from heat and add whiskey.
Serve 2 oz. per serving of bread pudding. |
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