"The belly rules the mind."--Spanish Proverb

Pudding- Bread Pudding with Vanilla Bean Sauce Recipe

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This recipe for Pudding- Bread Pudding with Vanilla Bean Sauce, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jimae Kenney


14 eggs
1/2 t vanilla
2 3/4 cups sugar
Mix together in medium size bowl until sugar is dissolved.

1 1/2 qt half n half
1/2 qt Heavy cream
Add slowly until both are well blended

6-8 slices of white bread-toasted

1/2 cup granulated sugar
2 T cinnamon
1 cup packed raisins
Mix together in small bowl.

Lay white bread in deep=dish pan and sprinkle cinnamon/sugar on top, along with raisins.
Pour liquid mixture on top of bread, pushing bread down when it begins to float.
Soak bread well. Cover pan with foil. Place on sheet pan filled with water, in a preheated 320 oven for 1 hour or until pudding is firm on top and no liquid is showing.
Take out of the oven; remove foil from pan, let cool and serve.

May be refrigerated for about 2 days and reheated. Cover with plastic wrap only when storing in fridge.
Do not refrigerate once reheated.

Personal Notes:
Personal Notes:
Serve with Vanilla Bean Sauce found in the book.
You may serve this with fruit toppings or chocolate sauce. From the Mirage.




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