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Name: Greenbrier Bread Pudding with Vanilla Sauce (Wonderful!)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/2 lb White bread Unsliced, (bakery bread); 4 oz Butter melted; 6 Eggs; 24 oz milk; 8 oz Whipping cream; 1/2 lb Sugar; 1 c Raisins; Vanilla to taste; 2 c Whipping cream; 1/2 c Sugar; 4 Egg yolks; 1 tb Flour; 1 tb Vanilla; 1/4 ts Salt; 2 Scoops vanilla ice cream; Grand Marnier or Brandy to taste, if desired

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INGREDIENTS

1/2 lb White bread ; Unsliced, (bakery bread)
4 oz Butter ; melted
6 Eggs
24 oz milk
8 oz Whipping cream
1/2 lb Sugar
1 c Raisins
Vanilla ; to taste
VANILLA SAUCE
2 c Whipping cream
1/2 c Sugar
4 Egg yolks
1 tb Flour
1 tb Vanilla
1/4 ts Salt
2 Scoops vanilla ice cream
Grand Marnier ; or Brandy to taste, if desired

INSTRUCTIONS

Cut the bread into 1 inch slices and then into 1 inch squares. Toast in a 400 oven until nice and golden brown. Grease the bottom of a casserole (just a little smaller than 9 X 13) and place the toasted bread equally spread in the casserole. Drizzle the butter over the top of the bread squares. Combine the rest of the pudding ingredients and pour over the bread. Bake at 350 until the custard is firm. This will take approximately 45 minutes. To make a peach bread pudding, place sliced peaches on top before baking. Vanilla Sauce Combine the cream and sugar in a pan. Bring to a boil. Remove from the heat. Beat the yolks, flour, vanilla, and salt. Stir in a little of the hot cream to temper. Add this mixture to the rest of the hot mixture. Cook, stirring continually (dont overcook) until just thickened. Remove and add the ice cream. Stir until the ice cream is melted. Strain through a fine sieve or cheesecloth. If you like the flavor of brandy or Grand Marnier, add to the custard (to taste) after it is done. I like the sauce to be warm when I serve it. Taken from an episode of Chef du Jour/FTVN. The chef was from the Greenbrier Hotel in West Virginia. Posted to MM-Recipes Digest by Marie Bordewisch on Nov 07, 1998

NOTES

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Greenbrier Bread Pudding with Vanilla Sauce (Wonderful!)

1/2 lb White bread Unsliced,  (bakery bread)
4 oz Butter melted
6 Eggs
24 oz milk
8 oz Whipping cream
1/2 lb Sugar
1 c Raisins
 Vanilla to taste
 VANILLA SAUCE
2 c Whipping cream
1/2 c Sugar
4 Egg yolks
1 tb Flour
1 tb Vanilla
1/4 ts Salt
2 Scoops vanilla ice cream
 Grand Marnier or Brandy to taste, if desired

Cut the bread into 1 inch slices and then into 1 inch squares.  Toast in a  400  oven until nice and golden brown.    Grease the bottom of a casserole (just a little smaller than 9 X 13) and  place the toasted bread equally spread in the casserole.  Drizzle the  butter over the top of the bread squares.    Combine the rest of the pudding ingredients and pour over the bread.    Bake at 350  until the custard is firm.  This will take approximately 45  minutes.    To make a peach bread pudding, place sliced peaches on top before baking.    Vanilla Sauce    Combine the cream and sugar in a pan.  Bring to a boil.  Remove from the  heat.  Beat the yolks, flour, vanilla, and salt.  Stir in a little of the  hot cream to temper.  Add this mixture to the rest of the hot mixture.  Cook, stirring continually (dont overcook) until just thickened.  Remove  and add the ice cream.  Stir until the ice cream is melted.  Strain through  a fine sieve or cheesecloth.    If you like the flavor of brandy or Grand Marnier, add to the custard (to  taste) after it is done.    I like the sauce to be warm when I serve it.    Taken from an episode of Chef du Jour/FTVN.  The chef was from the  Greenbrier Hotel in West Virginia.    Posted to MM-Recipes Digest  by Marie Bordewisch <msleukie@mindspring.com>  on Nov 07, 1998

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Nutrition

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Serving Size: 1 Serving (473g)
Recipe Makes: 10

Calories: 1094
Calories from Fat: 577 (53%)

Amt Per Serving		% DV

	Total Fat 64.2g	86 %
	Saturated Fat 31.3g	157 %
	Monounsaturated Fat 21.5g
	Polyunsanturated Fat 5.9g
Cholesterol 1412.7mg		435 %
Sodium 571.3mg		20 %
Potassium 686.7mg		18 %
Total Carbohydrate 100.4g		30 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 98.5g
Protein 33.8g		48 %
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: 1094

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