Greenbrier bread pudding with vanilla sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Loaf plain white bread | |
| 4 | ounces | Melted butter |
| 6 | Whole eggs | |
| 24 | ounces | Milk |
| 8 | ounces | Heavy cream |
| ½ | pounds | Sugar |
| 1 | cup | Raisins |
| Vanilla, to taste | ||
Directions
Cut bread slices into oneinch squares and toast in a hot oven. Place in the bottom of a casserole and drizzle with melted butter. Combine remaining ingredients and pour over bread. Bake at 350 degrees until custard is firm, approximately 45 minutes.
To prepare Peach Bread Pudding: add sliced peaches on top before baking.
CHEF DU JOUR ROBERT WONG SHOW #DJ9452 Recipe courtesy of The Greenbrier
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