Bread Pudding(Brandywyne Restaurant)

* Exported from MasterCook *

BREAD PUDDING (BRANDYWYNE RESTAURANT)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Sweet bread, cubed, oven dri
1/2 lb Raisins
1 t Cinnamon
8 oz Sugar
8 ea Eggs
3 oz Melted butter
1/2 lb Coconut, shredded
1/4 ts Nutmeg
1 tb Vanilla
1 qt Milk, hot

The bread is important in this recipe. We use the
breakfast pastries croissants here, but you can use
any bread that is not pre-sliced. The one I would
recommend is an egg yellow color inside. Cut it into
large cubes, toast in oven in single layer til they're
like croutons. Place them in the pan you will be
baking in. It should be 2/3rds full. Add the raisins
and coconut & toss. Drizzle top of all with the
melted butter. Whip eggs till beaten, gradually add
the hot milk, then add sugar and spices and vanilla.
Pour over bread mixture and place in a water bath ( a
larger pan than the pudding pan- water filled 1/2 way
up the outer rim of bread pudding pan). Bake in 375
oven for 45 minutes to an hour. You should feel the
center of the pudding to be sure it is set. You can
serve warm with whipped cream or chilled as you
prefer. Makes one pan, 8 X 10-inches FROM THE
BRANDYWYNE RESTAURANT, SHERATON COMMANDER HOTEL,
CAMBRIDGE, MA.



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