Bread and butter pudding
Prep time: 25 minutes
Cook time: 45 minutes
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.
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
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.