Post by chief_cook2 on Feb 21, 2003 21:36:22 GMT -6
3 eggs
1 1/4 cup (300 ml) sugar
1 1/2 tsp (7 ml) vanilla extract
1 tsp (5 ml) freshly ground nutmeg
1 tsp (5 ml) ground cinnamon
4 Tbs (60 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) raisins
1/2 cup (125 ml) coarsely chopped pecans
5 cups (1.25 L) very stale French or Italian
bread, with crust, cut into cubes
Using an electric mixer or wire whisk, beat the eggs until extremely
frothy, about 3 minutes with an electric mixer, about 6 by hand. Add
the remaining ingredients except the bread and beat until thoroughly
mixed. Place the bread cubes in a greased oven-proof baking dish and
pour the egg mixture over them. Toss the bread to coat with the egg
mixture, and allow to sit at room temperature for 45 minutes, until
virtually all of the liquid is absorbed. Bake in a preheated 300F
(150C) for 45 minutes, then raise the oven temperature to 424F (220C)
and bake an additional 15 to 20 minutes, until the pudding is well
browned and has puffed up. Serve hot, warm, or at room temperature,
with whipped cream or a scoop of ice cream. Serves 8.
1 1/4 cup (300 ml) sugar
1 1/2 tsp (7 ml) vanilla extract
1 tsp (5 ml) freshly ground nutmeg
1 tsp (5 ml) ground cinnamon
4 Tbs (60 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) raisins
1/2 cup (125 ml) coarsely chopped pecans
5 cups (1.25 L) very stale French or Italian
bread, with crust, cut into cubes
Using an electric mixer or wire whisk, beat the eggs until extremely
frothy, about 3 minutes with an electric mixer, about 6 by hand. Add
the remaining ingredients except the bread and beat until thoroughly
mixed. Place the bread cubes in a greased oven-proof baking dish and
pour the egg mixture over them. Toss the bread to coat with the egg
mixture, and allow to sit at room temperature for 45 minutes, until
virtually all of the liquid is absorbed. Bake in a preheated 300F
(150C) for 45 minutes, then raise the oven temperature to 424F (220C)
and bake an additional 15 to 20 minutes, until the pudding is well
browned and has puffed up. Serve hot, warm, or at room temperature,
with whipped cream or a scoop of ice cream. Serves 8.