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Brownes Bistro Bread & Butter Pudding

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Submitted by stewart31

YIELD

8 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 355
CUPS ML MILK
1 ½ 355
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 1
LOAF LOAF FRENCH BREAD
stick *
4 6E+1
TABLESPOONS ML BUTTER
softened
½ 118
¼ 59
CUP ML SUGAR
4 4
LARGE LARGE EGGS
whole
4 4
EACH EACH EGG YOLKS *
1 28.9
OUNCE ML/G DARK RUM
2 3E+1
TABLESPOONS ML SUGAR
for sprinkling

Directions

In a small saucepan over medium heat, combine milk, cream and vanilla.

Slowly bring almost to the boiling point, remove from heat and let stand 30 minutes.

Remove and discard vanilla pod before serving.

Cut the bread into thick (½ inch) slices, removing the crusts if desired.

Spread each slice thinly with butter and cut into quarters (or halves if slices are very small).

In a large buttered baking dish (casserole or souffle), arrange one-third of the buttered bread in a layer on the bottom.

Sprinkle a half each of the raisins, lemon or orange zest and sugar evenly on top.

Arrange another one-third of the bread on top, sprinkle with remaining raisins, zest and sugar.

Arrange the remaining bread, buttered side up, on top.

In a bowl, lightly beat the eggs and yolks with the milk, cream and rum.

Pour this mixture into a spouted jug, for easier pouring.

Pour the egg mixture down into the side of the baking dish.

Avoid getting the top layer wet or it won’t crisp up.

Sprinkle sugar on top.

Place the baking dish in a large roasting pan containing a shallow layer of boiling water.

Place in a 350℉ (180℃) F oven and bake for about 30 to 40 minutes, until the custard is set and the top is brown and crusty.

Serve hot from the dish accompanied by creme anglaise.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 334 69% from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 112mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 12g
Vitamin A 21% Vitamin C 1%
Calcium 10% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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