Homemade Bread Pudding
|Golden raisins||1⁄4 Cup (4 tbs)|
|Muscat raisins||1⁄4 Cup (4 tbs)|
|Cognac||1⁄4 Cup (4 tbs)|
|Lemon||1 , rind grated|
|Muffin breads||3 Cup (48 tbs), crusts removed, cut into 0.5 inch squares|
|Italian bread||3 Cup (48 tbs), crusts removed, cut into 0.5 inch squares|
|Whipping cream||3 Cup (48 tbs)|
|Vanilla bean||1 (2 Inches Long)|
|Lemon sauce||1 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Hot water||1 1⁄4 Cup (20 tbs)|
|Unsalted butter||3 1⁄2 Tablespoon|
|Lemon juice||4 Tablespoon|
|Grated lemon rind||3 Teaspoon|
Soak raisins in cognac with lemon rind overnight. Drain.
Butter and sprinkle with sugar a 2-quart covered metal pudding mold, including inside of lid. Layer the bread alternatively with the plumped raisins in the mold.
Scald the cream with the vanilla bean. Cool slightly. Remove vanilla bean, split it open, and scrape the seeds into the cream.
Beat the eggs with the sugar until light. Gradually pour in the cream. Add the nutmeg. Pour over the bread.
Secure lid and steam for 1 hour on a rack in a covered kettle with enough water to come 2/3 up the side of the mold. The water should simmer gently.
To make the sauce
Combine sugar, cornstarch, and salt in top of double boiler. Add hot water and cook 3 to 5 minutes, until thick. Add the butter, lemon juice, and rind and continue cooking until smooth.
To serve, unmold warm pudding onto a serving plate and serve with a bowl of lemon sauce.
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