3 TBSP of butter, room temperature. 1 – 1 ½ loaves of French/Cuban/Italian bread. Enough to fill a 9” x 13” baking pan. 4 Cup Milk (or use 2 c. Milk and 2 c. Heavy Cream) 2 Cup Sugar 3 Eggs 2 TBSP of vanilla extract 1 TBSP of cinnamon
Preheat the oven to 375 deg.
Butter the pan – all three tablespoons. Cut up the bread and lay it in the pan, face sides almost down, sorta staggered. Fill any empty spaces with bread pieces.
Whisk together the rest of the ingredients. Pour the mixture in the pan, covering all of the bread. Let it set for at least an hour, and pat down the bread with a spatula every once in a while to cover the tops with the custard mixture.
Bake at 375 deg for about 45 mins, until the edges are brown.
Whiskey Sauce
8 TBSP Butter (1 stick) 1 Cup Sugar ¼ Cup Whiskey (1 mini bottle) 2 TBSP Water 1 TSP Ground Nutmeg 1 egg
In a heavy saucepan, melt butter, then whisk together the next 4 ingredients on medium heat. Beat the egg in a separate bowl and set aside. Remove the sauce from the heat, then whisk in the egg. Heat back to a simmer, whisking constantly until it thickens. Then pour is over the top of the pudding.
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Date: 2009-12-01 07:48 pm (UTC)3 TBSP of butter, room temperature.
1 – 1 ½ loaves of French/Cuban/Italian bread. Enough to fill a 9” x 13” baking pan.
4 Cup Milk (or use 2 c. Milk and 2 c. Heavy Cream)
2 Cup Sugar
3 Eggs
2 TBSP of vanilla extract
1 TBSP of cinnamon
Preheat the oven to 375 deg.
Butter the pan – all three tablespoons. Cut up the bread and lay it in the pan, face sides almost down, sorta staggered. Fill any empty spaces with bread pieces.
Whisk together the rest of the ingredients. Pour the mixture in the pan, covering all of the bread. Let it set for at least an hour, and pat down the bread with a spatula every once in a while to cover the tops with the custard mixture.
Bake at 375 deg for about 45 mins, until the edges are brown.
Whiskey Sauce
8 TBSP Butter (1 stick)
1 Cup Sugar
¼ Cup Whiskey (1 mini bottle)
2 TBSP Water
1 TSP Ground Nutmeg
1 egg
In a heavy saucepan, melt butter, then whisk together the next 4 ingredients on medium heat. Beat the egg in a separate bowl and set aside. Remove the sauce from the heat, then whisk in the egg. Heat back to a simmer, whisking constantly until it thickens. Then pour is over the top of the pudding.