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Vanilla Custard Bread Pudding Recipe

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This recipe for Vanilla Custard Bread Pudding is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º.

Beat first four ingredients.

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

Toast bread in oven at 350º 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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