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Bread Pudding 4-6 c. (8-10 slices) stale bread, cubed 1/8 c. raisins 1 c. milk 1 c. heavy whipping cream 1/4 c. butter, melted 2/3 c. sugar 4 eggs, slightly beaten 1 tsp. vanilla extract 1 tsp. almond extract 1/4 tsp. lemon extract 1/4 tsp. ground nutmeg 8-10 toasted almonds 4-6 salted, toasted almonds, set aside Grease or butter 11 x 13 glass baking dish; add bread cubes. Combine and thoroughly mix all ingredients, except salted almonds, and pour over bread. Allow to set while oven is heating to 350. Sprinkle top with salted almonds. Bake for 30-40 minutes. If you like crispy edges, rake a knife through the dense areas in several directions, about halfway through baking time. Top with French Almond Cream Sauce. French Almond Cream Sauce 1/2 c. sugar 1 tsp. cornstarch 1/2 tsp. plus a couple drops pure almond extract 1/2 tsp. plus a couple drops pure vanilla extract 1 1/3 c. whipping cream 4 egg yolks Combine sugar, cornstarch, and extracts in heavy saucepan. Gradually whisk in about half the cream. Over low heat, stir with wooden spoon constantly until sugar dissolves. Beat egg yolks in bowl. Add remainder of cream to yolks. Add yolk mixture to the hot cream mixture in the saucepan. Cook over medium heat, stirring constantly, until thick. Pour through wire strainer into container and chill. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |