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Name: Brownes Bistro Bread and Butter Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: ***OR***; 1/2 ts Vanilla extract; 1 1/2 c Whipping cream; 2 tb Sugar, for sprinkling; 1 oz Dark rum; 1 1/2 c milk; 4 Egg yolks; 1 1 lemon **OR** 1 orange; 4 tb Softened butter for spread; Finely grated zest of; 1/2 c Raisins (plumped in water); 4 Eggs; 1/4 c Sugar; 1 Vanilla pod,; 1 sm Loaf stale French stick

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INGREDIENTS

***OR***
1/2 ts Vanilla extract
1 1/2 c Whipping cream
2 tb Sugar, for sprinkling
1 oz Dark rum
1 1/2 c milk
4 Egg yolks
1 1 lemon **OR** 1 orange
4 tb Softened butter for spread
Finely grated zest of
1/2 c Raisins (plumped in water)
4 Eggs
1/4 c Sugar
1 Vanilla pod,
1 sm Loaf stale French stick

INSTRUCTIONS

In a small saucepan over medium heat, combine milk, cream and vanilla. Slowly bring almost to the boiling point, remove from heat and let stand 30 minutes. Remove and discard vanilla pod before serving. Cut the bread into thick (1/2 inch) slices, removing the crusts if desired. Spread each slice thinly with butter and cut into quarters (or halves if slices are very small). In a large buttered baking dish (casserole or souffle), arrange one-third of the buttered bread in a layer on the bottom. Sprinkle a half each of the raisins, lemon or orange zest and sugar evenly on top. Arrange another one-third of the bread on top, sprinkle with remaining raisins, zest and sugar. Arrange the remaining bread, buttered side up, on top. In a bowl, lightly beat the eggs and yolks with the milk, cream and rum. Pour this mixture into a spouted jug, for easier pouring. Pour the egg mixture down into the side of the baking dish. Avoid getting the top layer wet or it wont crisp up. (Depending on the volume of the dish, you may not use all the mixture, or you may need to add a little milk so the liquid comes up almost to the top layer. Sprinkle sugar on top. Place the baking dish in a large roasting pan containing a shallow layer of boiling water. Place in a 350F oven and bake for about 30 to 40 minutes, until the custard is set and the top is brown and crusty. Serve hot from the dish accompanied by creme anglaise.

NOTES

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Brownes Bistro Bread and Butter Pudding

***OR***
1/2 ts Vanilla extract
1 1/2 c Whipping cream
2 tb Sugar, for sprinkling
1 oz Dark rum
1 1/2 c milk
4 Egg yolks
1 1 lemon **OR** 1 orange
4 tb Softened butter for spread
 Finely grated zest of
1/2 c Raisins (plumped in water)
4 Eggs
1/4 c Sugar
1 Vanilla pod,
1 sm Loaf stale French stick

In a small saucepan over medium heat, combine milk, cream and vanilla.  Slowly bring almost to the boiling point, remove from heat and let stand 30  minutes. Remove and discard vanilla pod before serving. Cut the bread into  thick (1/2 inch) slices, removing the crusts if desired. Spread each slice  thinly with butter and cut into quarters (or halves if slices are very  small). In a large buttered baking dish (casserole or souffle), arrange  one-third of the buttered bread in a layer on the bottom. Sprinkle a half  each of the raisins, lemon or orange zest and sugar evenly on top. Arrange  another one-third of the bread on top, sprinkle with remaining raisins,  zest and sugar. Arrange the remaining bread, buttered side up, on top. In a  bowl, lightly beat the eggs and yolks with the milk, cream and rum. Pour  this mixture into a spouted jug, for easier pouring. Pour the egg mixture  down into the side of the baking dish. Avoid getting the top layer wet or  it wont crisp up. (Depending on the volume of the dish, you may not use  all the mixture, or you may need to add a little milk so the liquid comes  up almost to the top layer. Sprinkle sugar on top. Place the baking dish in  a large roasting pan containing a shallow layer of boiling water. Place in  a 350F oven and bake for about 30 to 40 minutes, until the custard is set  and the top is brown and crusty. Serve hot from the dish accompanied by  creme anglaise.

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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 8 Servings

Calories: 520
Calories from Fat: 314 (60%)

Amt Per Serving		% DV

	Total Fat 34.9g	46 %
	Saturated Fat 13.1g	66 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 4.7g
Cholesterol 1384.2mg		426 %
Sodium 216.7mg		7 %
Potassium 268mg		7 %
Total Carbohydrate 23g		7 %
	Dietary Fiber 0g	0 %
	Sugars, other 23g
Protein 27.1g		39 %
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: 520

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