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| − | Bursting With [[raspberries]] [[bread]] Pudding |
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| + | * Serves 8 |
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| + | == Ingredients == |
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| − | *1 |
+ | * 1 loaf day old French or country style [[bread]] (about 12 oz) |
| − | *4 Large [[eggs]], Plus Yolks From 2 Large [[eggs]] |
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| + | * 4 large [[egg]]s, plus [[egg yolk|yolks]] from 2 large [[egg]]s |
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| − | *1/2 Cup Packed [[light brown sugar]] |
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| + | * ½ cup packed [[brown sugar#About Brown sugar|light brown sugar]] |
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| − | *1 |
+ | * 1 tbsp [[vanilla extract]] |
| − | *1/2 T. Finely Grated [[lemon]] Zest |
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| + | * ½ tbsp finely grated [[lemon]] [[peel|zest]] |
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| − | * |
+ | * ¼ tbsp [[salt]] |
| − | *3 Cups Half And Half or 1 1/2 Cups Each [[heavy cream]] And Whole [[milk]] |
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| + | * 3 cups [[half-and-half|half and half]] '''or''' 1½ cups each [[heavy cream]] and whole [[milk]] |
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| − | * |
+ | * ½ pint [[raspberries]], [[blueberries]] '''or''' [[blackberries]] |
| + | == Directions == |
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| + | # Lightly grease a shallow 2 quart baking dish. |
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| + | # Trim ends and bottom crust from [[bread]]. |
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| + | # Cut [[bread]] in ¾ inch cubes. |
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| + | # Measure 4 cups (save rest for another use). |
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| + | # Spread cubes evenly in baking dish. |
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| + | # In a medium bowl, whisk [[egg]]s and yolks, [[brown sugar]], [[vanilla]], [[lemon]] zest and [[salt]] to blend. |
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| + | # Whisk in half and half; pour over [[bread]]. |
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| + | # Cover with plastic wrap and let stand at least 20 minutes, pressing down on [[bread]] occasionally, until evenly soaked. (Can be prepared to this point. Refrigerate up to 1 day before proceeding) |
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| + | # Meanwhile, heat oven to 350 °F. |
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| + | # Have a large roasting pan ready. |
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| + | # Scatter [[berries]] on pudding and gently press them so they're submerged but still visible. |
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| + | # Place dish in roasting pan. |
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| + | # Place in oven. |
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| + | # Fill pan with hot [[water]] to come halfway up sides of baking dish. |
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| + | # Bake 40 to 45 minutes or until a pointed knife inserted near center of pudding comes out almost clean. |
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| + | # Remove dish to a wire rack to cool. |
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| + | # Serve warm, or cool completely, cover with plastic wrap and refrigerate until serving. |
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| + | # Can be completely prepared, covered with plastic wrap and refrigerated up to 2 days. |
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| − | Lightly Grease a Shallow 2 Quart Baking Dish. Trim Ends And Bottom Crust From [[bread]]. Cut [[bread]] in 3/4 Inch Cubes. Measure 4 Cups (save Rest For Another Use). Spread Cubes Evenly in Baking Dish. in a Medium Bowl, Whisk [[eggs]] And Yolks, [[brown sugar]], [[vanilla]], [[lemon]] Zest And [[salt]] to Blend. Whisk in Half And Half; Pour Over [[bread]]. Cover With Plastic Wrap And Let Stand at Least 20 Minutes, Pressing Down on [[bread]] Occasionally, Until Evenly Soaked. (can be Prepared to This Point. Refrigerate up to 1 Day Before Proceeding.) Meanwhile, Heat Oven to 30. Have a Large Roasting Pan Ready. Scatter [[Berries]] on Pudding And Gently Press Them so They're Submerged But Still Visible. Place Dish in Roasting Pan. Place in Oven. Fill Pan With Hot [[water]] to Come Halfway up Sides of Baking Dish. Bake 40 to 45 Minutes or Until a Pointed Knife Inserted Near Center of Pudding Comes Out Almost Clean. Remove Dish to a Wire Rack to Cool. Serve Warm, or Cool Completely, Cover With Plastic Wrap And Refrigerate Until Serving. Can be Completely Prepared, Covered With Plastic Wrap And Refrigerated up to 2 Days. Serves 8 |
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| − | Source: Unknown |
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| − | |||
| − | ==contributed by :== |
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| − | [[Category:Brown sugar Recipes]] |
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| − | [[Category:Vanilla extract Recipes]] |
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| − | |||
| − | [[Category:Berries Recipes]] |
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[[Category:Blackberry Recipes]] |
[[Category:Blackberry Recipes]] |
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[[Category:Blueberry Recipes]] |
[[Category:Blueberry Recipes]] |
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| ⚫ | |||
[[Category:Raspberry Recipes]] |
[[Category:Raspberry Recipes]] |
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| − | |||
| − | |||
| − | |||
| − | [[Category:Bread Recipes]] |
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Latest revision as of 11:12, 4 June 2013
Contributed by Catsrecipes Y-Group
- Serves 8
Ingredients
- 1 loaf day old French or country style bread (about 12 oz)
- 4 large eggs, plus yolks from 2 large eggs
- ½ cup packed light brown sugar
- 1 tbsp vanilla extract
- ½ tbsp finely grated lemon zest
- ¼ tbsp salt
- 3 cups half and half or 1½ cups each heavy cream and whole milk
- ½ pint raspberries, blueberries or blackberries
Directions
- Lightly grease a shallow 2 quart baking dish.
- Trim ends and bottom crust from bread.
- Cut bread in ¾ inch cubes.
- Measure 4 cups (save rest for another use).
- Spread cubes evenly in baking dish.
- In a medium bowl, whisk eggs and yolks, brown sugar, vanilla, lemon zest and salt to blend.
- Whisk in half and half; pour over bread.
- Cover with plastic wrap and let stand at least 20 minutes, pressing down on bread occasionally, until evenly soaked. (Can be prepared to this point. Refrigerate up to 1 day before proceeding)
- Meanwhile, heat oven to 350 °F.
- Have a large roasting pan ready.
- Scatter berries on pudding and gently press them so they're submerged but still visible.
- Place dish in roasting pan.
- Place in oven.
- Fill pan with hot water to come halfway up sides of baking dish.
- Bake 40 to 45 minutes or until a pointed knife inserted near center of pudding comes out almost clean.
- Remove dish to a wire rack to cool.
- Serve warm, or cool completely, cover with plastic wrap and refrigerate until serving.
- Can be completely prepared, covered with plastic wrap and refrigerated up to 2 days.