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 theyre 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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|Serving Size: 1 Serving (2069g)|
|Recipe Makes: 6|
|Calories from Fat: 717 (12%)|
|Amt Per Serving||% DV|
|Total Fat 79.6g||106 %|
|Saturated Fat 38.6g||193 %|
|Monounsaturated Fat 20.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 1474.2mg||454 %|
|Sodium 1419.7mg||49 %|
|Potassium 12057.7mg||317 %|
|Total Carbohydrate 1297.1g||382 %|
|Dietary Fiber 59.9g||240 %|
|Sugars, other 1237.2g|
|Protein 96.8g||138 %|
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Calories per serving: 5766
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