"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Breakfast Bread Pudding, by Jennifer Hrobar, is from Texas Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 loaf raisin bread 1 stick melted butter 4 eggs 2 egg yolks 1 c. sugar 1 small carton whipping cream 2 c. milk 2 tsp. vanilla Confectioner's sugar
Beat eggs and yolk with sugar until frothy. Add cream, milk and vanilla. Spread each slice of bread with melted butter on both sides. Dip bread slices into egg mixture and place two deep in large buttered baking dish. Pour remaining egg mixture over bread. Place dish in large pan filled with warm water, enough to reach halfway up side of baking dish. Bake at 350º for 45 minutes to 1 hour until puffy and brown and knife inserted in center comes out clean. Sprinkle with confectioner's sugar.
You can assemble everything the night before, store overnight in refrigerator and then bake the next day.
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