1 1/2 cup milk
1 1/2 cup whipping cream
1 vanilla pod,
1 ***or***
1/2 tsp vanilla extract
1 small loaf stale french stick
4 tbsp softened butter for spread
1/2 cup raisins (plumped in water)
1 finely grated zest of
1 1 lemon **or** 1 orange
1/4 cup sugar
4 whole eggs
4 egg yolks
1 oz dark rum
2 tbsp sugar, for sprinkling
A Recipe for
Brownes Bistro Bread & Butter Pudding
Food Tip |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This Recipe for Brownes Bistro Bread & Butter Pudding is one of thousands in the Recipes-to-go Bread Cookbook.
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
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The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Eat little, sleep sound. |
| Iranian Proverb |
This is a recipe for Brownes Bistro Bread & Butter Pudding from the recipe cookbook of Recipes-to-go (Bread)
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
He who lives by the sword eats with bloody hands. |
| Anonymous |
Food Tip |
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 (1/2 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. (Depending on the volume of the dish,
you may not use all the mixture, or you may need to add a little milk
so the liquid comes up almost to the top layer. Sprinkle sugar on
top. Place the baking dish in a large roasting pan containing a
shallow layer of boiling water. Place in a 350F 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.
Serves: 8
Brownes Bistro Bread & Butter Pudding Recipe brought to you by Recipes To-Go