Grandmother's Bread Pudding
While many cooks have a grandmother's bread pudding recipe, this dish was created by Vicki Sebastiani, Executive Chef at Viansa Winery.
1 loaf top-quality white bread (approximately 1 pound), unsliced
1 cup raisins
1 cup sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
4 eggs
1 cube butter (1/2 cup), melted
4 cups milk
Amaretto Sauce:
1 egg yolk
3/4 cup powdered sugar
1/4 cup butter, melted
2 tablespoons Amaretto, heated
Preheat oven to 350 degrees.
Break bread into walnut-sized chunks and spread out on a cookie sheet to dry out. (You can speed this up by baking for 1/2 hour or so at the lowest oven setting). When the bread is dry, add the raisins and toss slightly to spread the raisins throughout the bread. Put mixture into a baking dish about 9 x 14 inches or equivalent. Use one of your pretty ones if you are going to serve the pudding at dinner.
Mix sugar, cinnamon and nutmeg together and add to baking dish. Combine eggs, melted butter and milk, and pour over the bread. Let it stand for 5 minutes or so, until the bread soaks up the milk.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes.
Whisk all sauce ingredients together, warm slightly and pour over hot bread pudding.
To serve, top each serving with a tablespoon or more of Amaretto Sauce. Serves 6 to 8. Keep any leftover pudding refrigerated.
This recipe courtesy of Viansa Winery.
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