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Exotic bread pudding Recipe

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This recipe for Exotic bread pudding, by , is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roger Parker


3 eggs
2 cups milk
3/4 cup sugar
3 tsp vanilla essence
300gm bread, broken up
1/2 cup glace ginger
1/4 cup glace cherries
1/2 cup almond slivers
1/4 cup sultanas
30gm soft butter
30gm cold butter.

Beat eggs, add the milk and all but 2 tbsp sugar and stir to dissolve. Stir in the vanilla then drop in all the bread and leave to soak for 20 minutes.
Slice ginger and cherries, chop the half the nuts. Set aside remaining nuts with the sugar for sprinkling on top.
Using the soft butter, grease a rectangular or square ovenproof dish and preheat oven to 180c.
Add fruit and remaining nuts to the bread and egg mixture and mix well. Pour into the dish, scatter reserved sugar and nuts over the top. Dot with cold butter cut into small pieces.
Bake for 35 minutes or until puffed and golden on top. Allow to cool before serving with cream or your favourite sauce.

Preparation Time:
Preparation Time:
About 1/2 hour plus 35 minutes cooking




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