|Recipe Name:||Raspberry Bread Pudding #2||Submitted by:||Administrator|
|Number of Servings:||12|
1 Loaf French bread, cut into
12 slices on the
approx 3/4" thick and
allowed to dry
1 Quart(s) Milk
1 1-inch piece vanilla bean
6 Tablespoon(s) Framboise, non-sweet
1 Cup(s) Sugar
10 Ounce(s) Fresh or frozen raspberries
Butter each slice of bread on both sides. Put milk in heavy sauce pan.
Split vanilla lengthwise, and add to milk. Heat milk over medium heat
until nearly boiling. Remove vanilla bean and scrape seeds into milk.
While milk is heating, put eggs, sugar and Framboise in a mixing bowl
and whisk until smooth. After scraping vanilla seeds into milk, slowly
whisk hot milk into egg mixture, creating a smooth custard. Put four
slices of bread in the bottom of an ungreased, 3" deep baking dish
with cover. Place 1/2 of the raspberries on top of the bread, and then
pour in 1/3 of the custard. Add a second layer of bread. Top this with
the rest of the raspberries, and another 1/3 of the custard. Add the
last layer of bread and top with the remainder of the custard.
Preheat the oven to 350 degrees F. Cover the custard dish and place in
oven, in another, larger dish, and add hot water to the outside dish
until it reaches half way up the sides of the inner dish. Bake for 45
minutes. Remove the inner dish from the water, and return it to the
oven for another 30 minutes. [NOTE: this is where it tends to get
out-of-hand on me :-)]. Remove cover [if it hasn't already been pushed
off :-)] and bake for a final 15 minutes. Allow to cool (room
temperature, or a little warm), cut and serve! ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 111
Total Fat: 12.6g