Bread Pudding

Bread Pudding
Bread Pudding

12 slices stale or lightly toasted bread, diced
3 cups light cream
3 egg yolks, well beaten
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup peach preserves
1/2 cup seedless raisins
Hard Sauce, recipe follows

Preheat oven to 350°. Place bread in a buttered 13x9x2-inch baking dish.

Next, blend together cream, egg yolks, sugar, salt, vanilla, cinnamon and nutmeg. Add preserves and raisins; beat well and pour over the bread. Stir gently with a fork until the ingredients are well blended.

Place dish in a pan containing 1 inch of hot water and bake for 45 minutes or until almost set in the center.

Makes 8 to 10 servings. Serve with Hard Sauce.

Hard Sauce:
1 cup confectioners’ sugar
4 tablespoons butter
1/8 teaspoon salt
2 tablespoons brandy
1/4 cup cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Sift confectioners’ sugar into a small bowl.

In a medium bowl, beat butter until soft. Gradually add the sugar and beat until well blended and fluffy. Add remaining ingredients and beat until smooth. When sauce is very smooth, refrigerate and chill thoroughly before serving.

Makes 1 1/2 cups.

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