Wednesday, February 16, 2011

Bread Pudding with Vanilla Custard

Bread Pudding with Vanilla CustardServes 8

1 loaf Italian bread - about 8-10 cups cubed
4 large eggs
4 cups milk1 1/2 cups granulated sugar
1 teaspoon vanilla extract1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
2. Lay bread cubes in an even layer in prepared pan.
3. Mix together milk, eggs, sugar, cinnamon and nutmeg until smooth and well blended. Pour over bread cubes.
4. Cover with foil and bake for 45 minutes. Remove foil and bake for another 30 minutes or until puffy and golden.5. Remove from oven and keep warm.

Vanilla Custard

2 large eggs
1/2 cup sugar
2 cups heavy cream or half and half
1 teaspoon vanilla extract
1. Beat eggs and sugar together until pale and lemon yellow with no streaks.2. Bring cream just to a boil in a heavy saucepan.
3. Remove from heat and temper the eggs with the cream-adding a quarter cup at a time-1/2 cup total- and whisking quickly so the eggs do not cook.
4. Put the cream back on the stove over a low flame and add the egg/cream mixture in a thin stream, whisking the entire time, until the sauce forms and is thick enough to coat the back of a spoon.

5. Remove from heat as soon as it thickens and add the vanilla, mixing well to combine. Serve immediately over the pudding. Makes about 2 1/2 cups.


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