Gently stir in bread let stand until bread is softened, 10-15 minutes. Stir in remaining 7 tablespoons melted butter and reserved raisin mixture. In a large bowl, combine the eggs, cream, brown sugar, vanilla, salt and nutmeg. Serve the pudding warm with vanilla ice cream if desired. baking dish with 1 tablespoon melted butter sprinkle with sugar and set aside. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. In a saucepan, melt the butter and sugar. In large bowl, combine the bread cubes, milk, and half and half. With an electric mixer, beat egg yolks until thick and pale. Let sit for 8 hours and up to overnight (see notes if you don’t have time for this). Meanwhile, near the end of the baking time, make the sauce. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Pour into the bread mixture and stir to combine. Transfer the mixture to a greased baking dish. Combine the salt, sugar, eggs, vanilla, nutmeg, and cinnamon in a small bowl. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish. Continue to heat, stirring frequently, until your sauce thickens (cornstarch will start to thicken sauce once it reaches 295F). Add your cornstarch and whisk until there are no visible lumps. Heat and stir until the sugar is dissolved. Add the soaked bread crumbs to the egg mixture and stir well. Over medium heat, add milk, cream, and sugar to a large saucepan. Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk.
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