Custard
1 qt. milk
6 eggs, beaten
6 oz. sugar
3 egg yolks
1 tsp. vanilla sugar
1 tsp. cinnamon powder
Combine all ingredients and mix well.
Bread
1 1/2 lb. leftover bread
3 oz. melted butter
4 oz. raisins
1 pinch lemon zest
Vanilla Custard Sauce
2 eggs, separated
1/2 C. sugar
1/2 C. half and half
1 T. flour
1 T. vanilla extract, or to taste
In the top pan of a double boiler, combine egg yolks, sugar,
milk, flour and vanilla. Whisk to blend, then place over
gently boiling water and cook, stirring until mixture is
thickened and coats the back of a spoon. Serve over bread pudding.
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Cut bread in cubes, drizzle with melted butter and toast in the oven, no color.
Combine custard, bread, raisins, and lemon zest. Fill a buttered mold or custard cups and bake in a water bath in a 325°F oven for 45 minutes or until custard is set.
Note: For best results, mix bread and custard together and let sit in refrigerator overnight before baking.
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