If you are one of those fans, please forgive me, I made a couple adjustments to the recipe. Instead of French bread I used challah and toasted it in the oven. Instead of fresh raspberries I added dried cherries and raisins. This recipe was delightful after a big Easter dinner and was enjoyable on Monday morning for breakfast too!
Ingredients:
12 small thin slices French bread
Butter
5 whole eggs
4 egg yolks
1 cup sugar
1/ 8 teaspoon salt
4 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
Confectioners' sugar
Directions:
Trim the crust from the bread, and butter each slice on one side. Beat together the eggs, yolks, sugar, and salt until thoroughly blended. In a saucepan combine the milk and cream. Scald them and blend the heated liquids very gradually into the yolk mixture. Stir in the vanilla extract. Arrange the slices of bread, buttered side up, in a 2 quart baking dish and strain the custard mixture over them. Set the dish in a roasting pan filled with hot water to a depth of about 1 inch and bake the pudding so in a preheated 375 degree oven for 45 minutes, or until a knife inserted in the center of the pudding can be withdrawn clean. Sprinkle the pudding generously with confectioners' sugar and glaze it under a hot broiler.
At The Coach House this elegant pudding with served with a puree of fresh raspberries.
This recipe comes from the James Beard's American Cookery cookbook of 1972.
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