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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We found this recipe in Austin Leslie's cookbook. It is from his mother, Ruby she was Aunt Helen's sister and assisted her at Chez Helene and its predecessor, Howard's Eatery. Although Leslie served the bread pudding with a rum hard sauce, we prefer it with a dollop of crème fraîche. Ingredients:
1 baguette (about 24 by 3 inches; 3/4 pound), cut into 1/2-inch-thick slices and ends discarded |
3 cups water |
3 large eggs |
1 (12-ounce) can evaporated milk |
1 stick (1/2 cup) unsalted butter, melted and cooled slightly |
1 cup granulated sugar |
1/4 cup packed light brown sugar |
1 tablespoon vanilla |
rounded 1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon salt |
1 cup raisins |
1 (15 1/4-ounce) can crushed pineapple in juice, drained (1 cup) |
Directions:
1. Preheat oven to 350°F.
2. Arrange bread in 1 layer in a shallow baking pan just large enough to hold it in 1 layer. Pour water over bread and soak 30 seconds. Turn bread over and soak until softened but not falling apart (parts of crust will remain firm), about 4 minutes more. Squeeze water from bread, then transfer bread to a buttered 13- by 9-inch glass baking dish or other 2 1/2-quart shallow baking dish.
3. Whisk together eggs, milk, butter, sugars, vanilla, nutmeg, and salt and stir in raisins and pineapple. Pour mixture over bread and stir gently until combined well.
4. Bake pudding, uncovered, in middle of oven until custard is just set, 45 to 50 minutes.
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