MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mother's Restaurant Bread Pudding
Categories: Breads, Fruits, Herbs, Booze
Yield: 8 Servings
1 lg Loaf stale French bread
10 lg Eggs
4 c Fruit cocktail in heavy
- syrup
8 c Whole milk
2 c Heavy cream
4 c Granulated sugar
1/2 ts Ground nutmeg
3 ts Ground cinnamon
2 ts Pure vanilla extract
1/2 lb Unsalted butter
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1 lb Unsalted butter
1/4 c Brown sugar
2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/2 c Brandy
In a large mixing bowl, break bread into small pieces
by hand.
In a separate mixing bowl, whisk eggs and pour over
broken bread.
Add fruit cocktail to bread and mix by hand.
In a 6 quart saucepot on medium high heat, combine milk,
cream, sugar, nutmeg, cinnamon, vanilla extract and
butter and bring to a boil.
Remove from heat and pour over bread mixture a little at
a time careful not to scramble the egg mixture.
Cover and let bread soak up the egg mixture thoroughly,
approximately one hour.
After an hour, check bread to make sure liquid is
completely soaked into bread mixture.
Mix by hand and break up any remaining hard bread
pieces.
Transfer bread pudding mixture into two 10" X 12" X 3"
roasting pan 3/4 of the way to the top.
Place in a 350 F/175 C oven and bake until top is brown
and center is cooked approximately 60 to 90 minutes.
Be careful not to overcook.
Serve hot and spoon bread pudding sauce over top.
SAUCE: In a 4 quart saucepot on medium heat, mix all
ingredients together, bring to a boil and reduce to a
simmer.
Simmer until butter clarifies and alcohol reduces,
approximately 15 minutes.
Remove from heat and spoon over bread pudding.
Serve.
RECIPE FROM:
https://www.food.com
Uncle Dirty Dave's Archives
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