Text 27444, 91 rader
Skriven 2015-05-26 05:06:12 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1080
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bread & Butter Pudding
 Categories: Puddings, Desserts, Breads, Fruits, Dairy
      Yield: 12 servings

      5 tb Unsalted butter; softened
      5    Small, soft, round rolls; 10
        oz Total, in 1" slices
    1/2 c  Golden raisins
  3 1/3 c  Whole milk
  3 1/3 c  Heavy cream
    1/8 ts Fine sea salt
      2    Vanilla beans; split
           - lengthwise
      5 lg Eggs
  1 1/4 c  Sugar
      2 tb Apricot jam
      2 tb Confectioners' sugar for
           - dusting

  SPECIAL EQUIPMENT: A 9" by 13" by 2" rectangular ovenproof
  dish, a large roasting pan or rimmed baking sheet, and a
  pastry brush

  Position a rack in the middle of the oven and preheat to
  325+.F/160+.C. Butter a 9- by 13- by 2-inch rectangular
  ovenproof dish.

  Spread the remaining butter on one side of each bread slice.
  Arrange the bread slices, buttered side up, in one layer on
  the bottom of the prepared dish. Sprinkle with the raisins
  and set aside.

  In a large saucepan, combine the milk, heavy cream, and
  salt. Using the blade of a small, sharp knife, scrape the
  seeds from the vanilla beans into the mixture; add the
  scraped vanilla beans. Place the pan over moderate heat and
  bring to a boil. Remove from the heat.

  In a large bowl, whisk together the eggs and sugar until
  pale yellow, about 1 minute. Whisk about 1 cup of the hot
  milk mixture slowly into the egg mixture to raise the
  temperature without cooking the eggs. Gradually whisk in the
  remaining milk mixture, whisking until fully combined. Pour
  the custard through a fine-mesh sieve into a large bowl and
  discard the vanilla beans.

  Pour the custard over the bread. The bread will float to the
  top-use a spatula to gently press down on the slices, making
  sure they are completely covered in custard. Place the dish
  in a large roasting pan or rimmed baking sheet and add
  enough warm water to the pan to reach about halfway up the
  sides of the dish.

  Bake the pudding for 30 minutes, then use a spatula to
  gently press down on the bread slices. Continue baking until
  the pudding is puffed and set but still jiggles in the
  center, about 30 more minutes. Transfer the pudding in its
  water bath to a rack to cool slightly.

  Meanwhile, in a small saucepan over low heat, warm the
  apricot jam with 1 tablespoon of water, stirring
  occasionally until liquefied, about 1 minute.

  Carefully remove the pudding from the water bath, then brush
  the surface with the warm apricot jam. Dust the top with the
  confectioners' sugar and serve warm. DO AHEAD: The bread and
  butter pudding can be prepared ahead, covered, and
  refrigerated up to two days. Reheat the entire dish in a
  water bath in a 325+.F/160+.C oven until the center is warm.
  Individual portions can be reheated in a toaster oven.

  by Anton Mosimann; Mosimann's London

  Epicurious | April 2011

  Yield: Makes 12 servings

  MM Format by Dave Drum - 05 May 2011

  Uncle Dirty Dave's Archives

MMMMM

... Mary had a little LAMB.  The doctor was surprised.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)