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Name: Bread And Butter Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 12 oz Day-old organic white bread;; 3 lg Egg yolks; 1 Vanilla bean; split; 3 lg Eggs; 1/4 c Rum; (optional); 3/4 c Granulated sugar; 3 c milk; 2/3 c Raisins; 3 tb Unsalted butter; softened

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INGREDIENTS

12 oz Day-old organic white bread;
3 lg Egg yolks
1 Vanilla bean; split
3 lg Eggs
1/4 c Rum; (optional)
3/4 c Granulated sugar
3 c milk
2/3 c Raisins
3 tb Unsalted butter; softened

INSTRUCTIONS

In a small bowl, macerate raisins in rum 30 minutes. Drain the raisins. Lightly butter a 2-quart baking dish. Spread the bread evenly in the baking dish and sprinkle the raisins on top. Preheat oven to 400 degrees. In a heavy saucepan bring milk to a bare simmer over moderate heat with vanilla bean and granulated sugar and remove pan from heat. Scrape seeds from vanilla bean with a knife into milk, reserving pod for another use, and whisk to break up seeds. In a large heatproof bowl whisk together whole eggs and yolks and add hot milk in a slow stream, whisking. Ladle custard evenly over bread and set dish in a larger baking pan. Add enough hot water to pan to reach halfway up side of dish and bake pudding in middle of oven 25 to 30 minutes, or until puffed and set. Remove dish from water bath and cool pudding to warm or room temperature. Just before serving dust pudding with confectioners sugar. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9106 broadcast 04-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 Recipe by: Sara Moulton

NOTES

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Bread And Butter Pudding

12 oz Day-old organic white bread;
3 lg Egg yolks
1 Vanilla bean; split
3 lg Eggs
1/4 c Rum; (optional)
3/4 c Granulated sugar
3 c milk
2/3 c Raisins
3 tb Unsalted butter; softened

In a small bowl, macerate raisins in rum 30 minutes. Drain the  raisins. Lightly butter a 2-quart baking dish. Spread the bread  evenly in the baking dish and sprinkle the raisins on top. Preheat  oven to 400 degrees. In a heavy saucepan bring milk to a bare simmer  over moderate heat with vanilla bean and granulated sugar and remove  pan from heat. Scrape seeds from vanilla bean with a knife into milk,  reserving pod for another use, and whisk to break up seeds. In a  large heatproof bowl whisk together whole eggs and yolks and add hot  milk in a slow stream, whisking. Ladle custard evenly over bread and  set dish in a larger baking pan. Add enough hot water to pan to reach  halfway up side of dish and bake pudding in middle of oven 25 to 30  minutes, or until puffed and set. Remove dish from water bath and  cool pudding to warm or room temperature. Just before serving dust  pudding with confectioners sugar. This recipe yields 6 servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of  Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9106 broadcast  04-13-1998) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-10-1998    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (336g)
Recipe Makes: 6 servings

Calories: 592
Calories from Fat: 281 (47%)

Amt Per Serving		% DV

	Total Fat 31.2g	42 %
	Saturated Fat 10.8g	54 %
	Monounsaturated Fat 12.9g
	Polyunsanturated Fat 4.6g
Cholesterol 1370.3mg		422 %
Sodium 224.2mg		8 %
Potassium 563.8mg		15 %
Total Carbohydrate 52.8g		16 %
	Dietary Fiber 1.4g	5 %
	Sugars, other 51.4g
Protein 28.6g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 592

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