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Holiday Bread and Butter Pudding


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How to turn the best bread and butter pudding into one of the easiest Holiday Dessert Recipes your family will look for every year!

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Holiday Bread and Butter Pudding

  1. 1. Holiday Bread and Butter Pudding The bestcustard evuh! Says, Nenkai
  2. 2. The Ingredients (This “set” presumes a mincemeat mandarin sauce.) While you are gathering your ingredients, get the oven on for 375-degrees.
  3. 3. Ingredients • 12 semi-decrusted slices of French Bread • 5 whole eggs • 4 egg yolks • 1 cup of sugar or sugar substitute • 1/8 tsp of salt • 4 cups (1 quart) milk • 1 cup heavy cream • 1 tsp good vanilla extract • Confectioners’ sugar • Red and Green Holiday sugar granules
  4. 4. Trim the crust from the bread, and butter each slice. • You will see that I did not do a terrific job here, neither with getting the crust off, nor getting them slices to be the same size. • The good news is, it doesn’t matter *at *all!
  5. 5. Beat the eggs, yolks, sugar, and salt together until blended.
  6. 6. Put the milk and cream into a saucepan, stir and then scald. • Oops! I’m adding the vanilla here, too. My bad! • I had “Chopped” on in the background…
  7. 7. Blend the heated liquids very gradually into the yolk mixture. • Stir in the Vanilla • You’ll notice I added mine already. Seemed to not matter...
  8. 8. Stir in the Vanilla Extract • Yeah! Did that already. DID YOU KNOW - The Aztecs developed the fermentation process of sweating and drying the beans to develop the vanillin. They used vanilla to flavor their cocoa drinks "xocolatl". Vanilla is still used today to flavor chocolate. Vanilla was once so rare and expensive that only royalty had access to it. Vanilla was once considered an aphrodisiac. The vanilla bean's flavor, like coffee beans and chocolate pods, is highly
  9. 9. Arrange the slices of bread, buttered side up, in a 2-quart baking dish • The last couple of times I made this pudding, I’ve used challuh bread, and a larger pyrex. The challuh slices fit closer together and provide more of a “mattress” for the custard.
  10. 10. Strain the custard mixture over the top, and fill to the brim. • Don’t worry if most of the slices rush to the top, just push them down until they have absorbed enough mixture to sit neatly in the dish. • If you have extra custard, just pour it into a separate Pyrex. It makes a lovely extra treat for any custard aficionado in your home!
  11. 11. You’ll now need to create a bain marie • A roasting pan with water in it… or a larger Pyrex dish, so that the custard can be surrounded by about 1” of water… but not floating. • Oven @ 375° F
  12. 12. Bake for 45 minutes, or until knife comes out of the center clean. • Be careful of the boiling water in the roasting pan; it slops around and onto your ankles if you’re not careful! • Looks good, no? Ahh, it’s all gravy from here.
  13. 13. Sprinkle the pudding with a hefty sifting of powdered sugar
  14. 14. Now you have some options - •A Christmas Tree (or Holiday Shape) Sugar crust that will create a crème brulee type of dessert •Adding a sauce - Mandarin Mincemeat Sauce - Raspberry Puree - Rum Sabayon