Difference between revisions of "Bread Pudding and Custard"
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* 1 stick [[margarine]] | * 1 stick [[margarine]] | ||
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# Preheat over to 350°F. | # Preheat over to 350°F. | ||
# Spray a 9 by 11 inch pyrex dish with a non stick spray. | # Spray a 9 by 11 inch pyrex dish with a non stick spray. | ||
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[[Category:Bread pudding Recipes]] | [[Category:Bread pudding Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
| − | [[Category:Creole | + | [[Category:Louisiana Creole cuisine]] |
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[[Category:Evaporated milk Recipes]] | [[Category:Evaporated milk Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
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Latest revision as of 08:06, 14 July 2012
Ingredients
- 1 can evaporated milk
- 1 cup milk
- 6 eggs
- 1 tablespoon vanilla
- 1 cup sugar
- ½ cup brown sugar
- 5 slices white bread (cubed)
- 1 stick margarine
Procedures
- Preheat over to 350°F.
- Spray a 9 by 11 inch pyrex dish with a non stick spray.
- Sprinkle brown sugar on bottom.
- Break the bread in cubes on top of that.
- In a large bowl whisk the eggs, milks, sugar, vanilla.
- Pour over the bread.
- Add a few raisins if you like.
- Cut the stick of margarine into pieces and place all over the top of pudding.
- Bake in the preheated 350°F oven for 40 to 45 minutes.
- While baking, I melt another stick of margarine in a heavy saucepan, add ½ cup flour and make a paste, add 1 cup evaporated milk and ½ cup water and bring to a boil, whisking as you go.
- As it thickens add 1 tsp vanilla and ¼ tsp salt.
- Continue to cook lowering heat and whisking until it is "very" smooth.
- Serve over each bowl of bread pudding.
