Velvet turtle bread pudding w/lemon sauc

12 Servings

Ingredients

Quantity Ingredient
4 Eggs
1½ cup Sugar
½ teaspoon Vanilla
1½ teaspoon Ground nutmeg
1½ teaspoon Ground cinnamon
6 tablespoons Butter; melted (up to)
1 cup Milk
¾ cup Raisins
¾ cup Roasted pecans
5 cups Cubed white bread
5 cups Broken-up leftover cake; muffins; croissants
1¼ cup Water
¾ cup Sugar
½ Lemon
2 tablespoons Cornstarch
¾ teaspoon Vanilla
1 large Lemon; juice of
1 cup Whipping cream
¾ teaspoon Vanilla
¾ teaspoon Brandy
2 teaspoons Grand marnier
2 tablespoons Powdered sugar

Directions

LEMON SAUCE

CREAM CHANTILLY

Pudding: Beat eggs in bowl until fluffy. Add sugar, vanilla, nutmeg, cinnamon and melted butter. Beat until well blended and sugar is dissolved. Beat in 2 cups milk. Add raisins and pecans. Blend thoroughly.

Mix bread cubes and cake pieces and place in well-buttered 13x9 inch baking pan. Pour in egg mixture. Toss lightly until bread is soaked. Let stand, gently patting bread down into liquid occasionally. Pour ¾ to 1 cup milk over soaked bread and cover with foil. Place pan in larger baking pan and add water to come halfway up its sides. Bake at 300 degrees 1½ hours or until set in center. Makes 12 (4x3-inch) servings.

Lemon Sauce: Combine 1 cup water, sugar and lemon half in saucepan. Bring to boil. Mix cornstarch with remaining ¼ cup water and stir into sugar mixture with vanilla. Cook over medium heat, stirring constantly, until slightly thickened. Add lemon juice. Remove from heat and strain sauce into sauce boat. Serve warm. Makes 1 ¾ cups.

Cream Chantilly: Whip cream until frothy. Beat in vanilla, brandy, Grand Marnier and powdered sugar. Beat until stiff. Makes about 1 ½ cups.

RANGER@...

(GLENN/SHARON GORMAN)

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