"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Shelley Drnek
Added: Sunday, November 16, 2008


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

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

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.

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

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:




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