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Vanilla Custard Bread Pudding Recipe

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This recipe for Vanilla Custard Bread Pudding, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Drnek
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
7 eggs
6 egg yolks
Zest of half an orange
2 tsp. vanilla

1 quart half & half
1 cup sugar
8 slices Oro-Wheat-Honey berry bread with crust removed

FRUIT TOPPING:
1 cup apricots
1/2 cup golden raisins
1 cup water
1/4 cup sugar
2 tsp. Grand Marnier
1 tsp. Triple Sec

Directions:
Directions:
Heat oven to 350.

Beat first four ingredients.

Heat to scald the half & half, heavy cream and sugar. Add to above egg mixture.

Toast bread in oven at 350 for 8 minutes. Place toasted bread in 8" x 8" glass pan and pour egg-cream mixture over bread. Fill a larger pan with 1" water and set 8" x 8" glass pan inside it.

Bake 1 hour. Cool to room temperature then refrigerate.

FRUIT TOPPING:
Combine ingredients on medium heat until liquid is thick & syrupy.

TO SERVE:
Cut into 6 equal pieces. Place into serving bowl with 1/4 cup fruit mixture and 1/4 cup heavy cream into bottom of bowl; microwave 1-1/2 minutes. Top with cinnamon.

Number Of Servings:
Number Of Servings:
6

 

 

 

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