Clinton Bread Pudding |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 10 slices day old bread, broken in pieces | 4 cups milk, scaled | 1 cup cream |
| 4 eggs | 1 cup sugar | 1 tsp vanilla |
| 1 tsp cinnamon | 1/2 tsp nutmeg | 1/4 cup butter, melted |
| 1/2 cup seedless raisins | SAUCE: 3 egg yoks | 1 tsp vanilla |
| 1 tbsp cornstarch | 1 cup sugar | 1-1/2 cups milk |
| 1/4 cups water | 1 tsp rum flavoring or 1-1/2 ozs brandy | |
| 1 | Combine bread, milk and cream. Beat eggs; add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins. Pour into buttered 2-qt baking dish, set in a pan of warm water about 1-in deep. Bake in 350 F. oven for 1 hour or until knife inserted in center comes out clean. |
| 2 | SAUCE: In a saucepan slightly beat egg yolks then add the next three ingredients and blend well. Cook over low heat until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened. Remove from heat and stir in brandy or rum flavoring. Serve when cooled. |