BROWNES BISTRO BREAD AND BUTTER PUDDING


Categories: Desserts


1 1/2 c Milk
1 1/2 c Whipping cream
1 Vanilla pod,


***OR***


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


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
won't 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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