"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BREAD PUDDING WITH VANILLA SAUCE Recipe

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This recipe for BREAD PUDDING WITH VANILLA SAUCE, by , is from The Swartout Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 Oz. French Bread - Thinly Sliced
1/4 Cup Raisins
3 Tbsp. Melted Butter
6 Eggs
3/4 Cup Sugar
3 Cups Milk
1 Tbsp. Vanilla
SAUCE:
3 Large Egg Yolks
1/3 Cup Sugar
2 Cups Milk - HOT
1 Tsp. Vanilla

Directions:
Directions:
Combine bread, raisins and melted butter - place in large bowl.
Whisk together eggs and sugar - whisk in milk and vanilla.
Pour over bread - let stand 30 minutes.
Spoon into buttered 11 x 17 baking dish. Place in pan with water halfway up sides.
Bake 1 hour - 350

SAUCE;
Combine egg yolks and sugar - beat until thick and ribbon forms.
Gradually beat in 2 cups HOT milk. Pour into saucepan.
Cook, stirring constantly, about 8 minutes or until sauce coats back of metal spoon.
Cool - Stir in 1 Tsp. Vanilla.
Serve over bread pudding.

Personal Notes:
Personal Notes:
This recipe originally came from a casino in Atlantic City and is delicious.

 

 

 

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