Bread pudding(brandywyne restaurant)

 
                   BREAD PUDDING (BRANDYWYNE RESTAURANT)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Sweet bread, cubed, oven dri
      1/2   lb           Raisins
    1       t            Cinnamon
    8       oz           Sugar
    8       ea           Eggs
    3       oz           Melted butter
      1/2   lb           Coconut, shredded
      1/4   ts           Nutmeg
    1       tb           Vanilla
    1       qt           Milk, hot
 
     The bread is important in this recipe.  We use the
   breakfast pastries croissants here, but you can use
   any bread that is not pre-sliced. The one I would
   recommend is an egg yellow color inside. Cut it into
   large cubes, toast in oven in single layer til they're
   like croutons. Place them in the pan you will be
   baking in.  It should be 2/3rds full. Add the raisins
   and coconut & toss.  Drizzle top of all with the
   melted butter. Whip eggs till beaten, gradually add
   the hot milk, then add sugar and spices and vanilla.
   Pour over bread mixture and place in a water bath ( a
   larger pan than the pudding pan- water filled 1/2 way
   up the outer rim of bread pudding pan).  Bake in 375
   oven for 45 minutes to an hour.  You should feel the
   center of the pudding to be sure it is set. You can
   serve warm with whipped cream or chilled as you
   prefer. Makes one pan, 8 X 10-inches FROM THE
   BRANDYWYNE RESTAURANT, SHERATON COMMANDER HOTEL,
   CAMBRIDGE, MA.
  
 
 
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