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  • Bread and butter pudding

    Prep time: 25 minutes

    Cook time: 45 minutes

    Serves 10

    Yvonne Savarino of Carmichael was looking for a good bread pudding recipe.

    Diane Shubin of Sacramento says this is the best bread pudding ever. She got the recipe from Geri Geiser, the pastry chef at the Royal Lahaina Resort in Maui, Hawaii.

    INGREDIENTS

    1  loaf of sweet bread, sliced and about 12 ounces leftover Danish, croissants or coffee cakes, cut in half (If no leftovers available, use 2 loaves of sweet bread.)

    12  ounces melted sweet butter, unsalted

    1/2  cup raisins

    1/2  cup sugar mixed with 1 teaspoon cinnamon (or more to taste)

    quart whole milk (half and half can be used or part cream)

    cup sugar

    12  large eggs, slightly beaten

    teaspoon vanilla extract

    teaspoon lemon extract or zest of 1 lemon

    Powdered sugar

    INSTRUCTIONS

    Place leftover Danish and croissants in the bottom of a well-buttered glass 9-by-13-inch baking dish and sprinkle with half of the melted butter, raisins and cinnamon sugar. Top with sweet bread slices and sprinkle with remaining melted butter, raisins and cinnamon sugar.

    Combine milk, sugar, eggs, vanilla and lemon extract (or zest) and pour on top of the bread. Soak well (30 to 45 minutes). Bake at 350 degrees until golden brown and center is cooked, about 45 minutes. Dust with powdered sugar and serve with vanilla sauce. (Vanilla sauce: In a large saucepan while stirring, bring to a boil 1 cup sugar, 1 stick butter, 1/2 cup heavy cream, 1 teaspoon vanilla. Decrease heat to low and stir for 3 minutes. Spoon over warm bread pudding.)

    Per serving: 744 cal.; 18 g pro.; 78 g carb.; 40 g fat (23 sat., 11 monounsat., 3 polyunsat., 3 other); 315 mg chol.; 474 mg sod.; 2 g fiber; 48 percent calories from fat.

  • HOW TO CONTACT

    THE MAILBOX

    If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916)  321-1109. Please include your full name, your city and phone number.

The Mailbox: Readers, can you help?

Published: Wednesday, Mar. 26, 2014 - 12:00 am

subhead

The old Luau Garden Chinese Buffet across from Arden Fair Mall in Sacramento used to serve Chinese style honey BBQ pork ribs as part of their dinner offering. I believe Mason Wong and the Wong family used to operate the restaurant. I’d be grateful for their recipe.

– Gary Lee, Sacramento

RECIPE

Bread and butter pudding

Prep time: 25 minutes

Cook time: 45 minutes

Serves 10

Yvonne Savarino of Carmichael was looking for a good bread pudding recipe.

Diane Shubin of Sacramento says this is the best bread pudding ever. She got the recipe from Geri Geiser, the pastry chef at the Royal Lahaina Resort in Maui, Hawaii.

INGREDIENTS

1 loaf of sweet bread, sliced and about 12 ounces leftover Danish, croissants or coffee cakes, cut in half (If no leftovers available, use 2 loaves of sweet bread.)

12 ounces melted sweet butter, unsalted

1/2 cup raisins

1/2 cup sugar mixed with 1 teaspoon cinnamon (or more to taste)

1 quart whole milk (half and half can be used or part cream)

1 cup sugar

12 large eggs, slightly beaten

1 teaspoon vanilla extract

1 teaspoon lemon extract or zest of 1 lemon

Powdered sugar

INSTRUCTIONS

Place leftover Danish and croissants in the bottom of a well-buttered glass 9-by-13-inch baking dish and sprinkle with half of the melted butter, raisins and cinnamon sugar. Top with sweet bread slices and sprinkle with remaining melted butter, raisins and cinnamon sugar.

Combine milk, sugar, eggs, vanilla and lemon extract (or zest) and pour on top of the bread. Soak well (30 to 45 minutes). Bake at 350 degrees until golden brown and center is cooked, about 45 minutes. Dust with powdered sugar and serve with vanilla sauce. (Vanilla sauce: In a large saucepan while stirring, bring to a boil 1 cup sugar, 1 stick butter, 1/2 cup heavy cream, 1 teaspoon vanilla. Decrease heat to low and stir for 3 minutes. Spoon over warm bread pudding.)

Per serving: 744 cal.; 18 g pro.; 78 g carb.; 40 g fat (23 sat., 11 monounsat., 3 polyunsat., 3 other); 315 mg chol.; 474 mg sod.; 2 g fiber; 48 percent calories from fat.



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