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  1. Exported from MasterCook

  2. BREAD PUDDING (BRANDYWYNE RESTAURANT)

  3. 6 Preparation Time :

  4. Categories : Desserts

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 lb Sweet bread, cubed, oven dri

  7. 1/2 lb Raisins

  8. 1 t Cinnamon

  9. 8 oz Sugar

  10. 8 ea Eggs

  11. 3 oz Melted butter

  12. 1/2 lb Coconut, shredded

  13. 1/4 ts Nutmeg

  14. 1 tb Vanilla

  15. 1 qt Milk, hot

  16. The bread is important in this recipe. We use the

  17. breakfast pastries croissants here, but you can use

  18. any bread that is not pre-sliced. The one I would

  19. recommend is an egg yellow color inside. Cut it into large cubes, toast in oven in single layer til they're

  20. like croutons. Place them in the pan you will be

  21. baking in. It should be 2/3rds full. Add the raisins

  22. and coconut & toss. Drizzle top of all with the

  23. melted butter. Whip eggs till beaten, gradually add

  24. the hot milk, then add sugar and spices and vanilla.

  25. Pour over bread mixture and place in a water bath ( a

  26. larger pan than the pudding pan- water filled 1/2 way

  27. up the outer rim of bread pudding pan). Bake in 375

  28. oven for 45 minutes to an hour. You should feel the

  29. center of the pudding to be sure it is set. You can

  30. serve warm with whipped cream or chilled as you

  31. prefer. Makes one pan, 8 X 10-inches FROM THE

  32. BRANDYWYNE RESTAURANT, SHERATON COMMANDER HOTEL,

  33. CAMBRIDGE, MA. - - - - - - - - - - - - - - - - - -

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