Brandy Bread Pudding Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Raisins,
1/4 cup: Brandy,
8: French bread slices --,
Stale,
2 tbsp: Butter, softened
2 cup: Milk,
1/3 cup: Sugar,
3: Eggs,
4: Egg yolks,
1 tsp: Vanilla extract,
Directions:
: =
Preheat oven to 325. Put the raisins in a bowl, pour the brandy over
the= m and let soak for 1/2 hour. Arrange the 8 slices of bread,
which you ha= ve buttered on both sides, in a buttered baking dish.
Bring the milk t= o a boil, remove from the heat and stir in the
sugar until completely dis= solved. With an electric mixer, beat the
eggs and egg yolks; pour in the= milk gradually and add the vanilla.
In the baking dish pour the raisins= and brandy over the bread slices
and then pour the egg mixture on top. = Put the baking dish in a pan
of boiling water and bake in the oven for ab= out 40 minutes or until
a table knife = inserted into the pudding comes out clean. Let cool a
little before s= erving, but serve while still warm. It is also good
cold the next day. = Do not freeze. =
~ - - - - - - - - - - - - - - - - - =
Recipe By : Serving Size:
Source from luhu.jp
Preheat oven to 325. Put the raisins in a bowl, pour the brandy over
the= m and let soak for 1/2 hour. Arrange the 8 slices of bread,
which you ha= ve buttered on both sides, in a buttered baking dish.
Bring the milk t= o a boil, remove from the heat and stir in the
sugar until completely dis= solved. With an electric mixer, beat the
eggs and egg yolks; pour in the= milk gradually and add the vanilla.
In the baking dish pour the raisins= and brandy over the bread slices
and then pour the egg mixture on top. = Put the baking dish in a pan
of boiling water and bake in the oven for ab= out 40 minutes or until
a table knife = inserted into the pudding comes out clean. Let cool a
little before s= erving, but serve while still warm. It is also good
cold the next day. = Do not freeze. =
~ - - - - - - - - - - - - - - - - - =
Recipe By : Serving Size:
Source from luhu.jp
Tags
Puddings