The Coach House Bread And Butter Pudding

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#96815

serves/makes:

ready in:
30-60 minutes

ingredients

12 small thin slices French bread
unsalted butter for buttering the bread
5 large eggs
4 large egg yolks
1 cup sugar
1/8 teaspoon salt
4 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup powdered sugar for dusting top
1 package (12 ounce size) frozen unsweetened raspberries

directions

Preheat oven to 375 degrees F.

Butter each slice of bread on one side.

Beat together the eggs, egg yolks, sugar and salt until thoroughly blended.

Combine the milk and cream in a pan and scald them. Stir slowly into the egg mixture; add the vanilla extract. Strain the custard.

Butter a 2-quart baking dish and line it with the bread, which should be placed buttered side up. Pour the strained custard over the bread.

Into a large roasting pan, put about 1" of hot water. Place the baking dish in the roasting pan, making sure the sides of the baking dish do not touch the sides of the roasting pan.

Bake the pudding for 45 minutes or until it tests done.

Sprinkle the powdered sugar all over the top of the pudding and pop the baking dish quickly under the broiler until the sugar forms a glaze.

Serve the pudding hot or cold, with raspberry sauce, made by thawing the raspberries and forcing them through a fine sieve along with their juice.