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Add a photoServings: 10
Ingredients
- 1/2 lb White bread (bakery bread) Unsliced
- 4 ounce Butter, melted
- 6 x Large eggs
- 24 ounce Lowfat milk
- 8 ounce Whipping cream
- 1/2 lb Sugar
- 1 c. Raisins Vanilla to taste
- 2 c. Whipping cream
- 1/2 c. Sugar
- 4 x Egg yolks
- 1 Tbsp. Flour
- 1 Tbsp. Vanilla
- 1/4 tsp Salt
- 2 scoop vanilla ice cream Grand Marnier or possibly Brandy to Taste, if you like
Directions
- Cut the bread into 1 inch slices and then into 1 inch squares. Toast in a 400 oven till nice and golden.
- Grease the bottom of a casserole (just a little smaller than 9 X 13) and place the toasted bread equally spread in the casserole. Drizzle the butter over the top of the bread squares.
- Combine the rest of the pudding ingredients and pour over the bread.
- Bake at 350 till the custard is hard. This will take approximately 45 min.
- To make a peach bread pudding, place sliced peaches on top before baking.
- Vanilla Sauce
- Combine the cream and sugar in a pan. Bring to a boil. Remove from the heat. Beat the yolks, flour, vanilla, and salt. Stir in a little of the warm cream to temper. Add in this mix to the rest of the warm mix.
- Cook, stirring continually (do not overcook) till just thickened. Remove and add in the ice cream. Stir till the ice cream is melted. Strain through a fine sieve or possibly cheesecloth.
- If desired the flavor of brandy or possibly Grand Marnier, add in to the custard (to taste) after it is done.
- I like the sauce to be hot when I serve it.
- Greenbrier Hotel in West Virginia.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 10 servings | |
| Calories 520 | |
| Calories from Fat 271 | 52% |
| Total Fat 30.82g | 39% |
| Saturated Fat 18.09g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 367mg | 15% |
| Potassium 206mg | 6% |
| Total Carbs 49.84g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 37.62g | 25% |
| Protein 8.88g | 14% |
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