4 Eggs
1 1/2 c Sugar
1/2 ts Vanilla
1 1/2 ts Ground nutmeg
1 1/2 ts Ground cinnamon
6 tb Butter; melted
3/4 -(up to)
1 c Milk
3/4 c Raisins
3/4 c Roasted pecans
5 c Cubed white bread
5 c Broken-up leftover cake;
-muffins; croissants
-LEMON SAUCE-
1 1/4 c Water
3/4 c Sugar
1/2 Lemon
2 tb Cornstarch
3/4 ts Vanilla
1 lg Lemon; juice of
CREAM CHANTILLY
1 c Whipping cream
3/4 ts Vanilla
3/4 ts Brandy
2 ts Grand marnier
2 tb Powdered sugar
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 13×9 inch baking
pan. Pour in egg mixture. Toss lightly until bread is soaked. Let stand,
gently patting bread down into liquid occasionally. Pour 3/4 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 1 1/2 hours or
until set in center. Makes 12 (4×3-inch) servings.
Lemon Sauce: Combine 1 cup water, sugar and lemon half in saucepan. Bring
to boil. Mix cornstarch with remaining 1/4 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 3/4 cups.
Cream Chantilly: Whip cream until frothy. Beat in vanilla, brandy, Grand
Marnier and powdered sugar. Beat until stiff. Makes about 1 1/2 cups.
RANGER@HALCYON.COM
(GLENN/SHARON GORMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings