Buffys Bread Pudding
BREAD PUDDING
1 LOAF FRENCH BREAD
3 EGGS
2 CUPS MILK
1 CUP HEAVY CREAM
1 TBS CINNAMON
1 CUP SUGAR
½ CUP BROWN SUGAR
3 TBS VANILLA
½ CUP CHOPPED NUTS (OPTIONAL)
½ CUP RAISINS
½ CUP DRIED CHOPPED APRICOTS
½ DRIED CHERRIES
½ STICK MELTED BUTTER
BREAK UP BREAD INTO CHUNKS LET IT SIT ON COOKIE SHEET OVER
NIGHT.
LIGHTLY BUTTER BAKING PAN.PLACE BREAD IN BAKING PAN SPREAD NUTS AND FRUITS
OVER BREAD.
NEXT PLACE ALL REAMING INGREDIENTS (EXCEPT FOR BROWN SUGAR) IN A
MIXING BOWL BEAT WITH MIXER ON LOW FOR ABOUT 3 MIN. POUR OVER BREAD IN PAN.
NEXT SPRINKLE BROWN SUGAR OVER TOP.PLACE IN A 350 DEGREE OVEN AND COOK FOR
ABOUT 35 TO 45 MIN OR SO.
REMOVE FROM OVEN AND MAKE SAUCE TO POUR OVER TOP
SAUCE
1 CUP HEAVY CREAM
2 EGG YOLKS
1 CUP SUGAR
¼ CUP BRANDY
IN SAUCE PAN COMBINE EGG YOLKS AND SUGAR MIX WELL. ADD CREAM
AND BRANDY COOK OVER MEDIUM HEAT STIR NON STOP TILL THICKENS, IT WILL COAT THE
SPOON WHEN READY TO REMOVE FROM HEAT. POUR OVER BREAD PUDDING AND ENJOY
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