Tinks-velvet Turtle Bread Pudding With Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ok heres yet a another one so take your pick or make all three and have a sugar rush lol............. Ingredients:
4 eggs |
1 1/2 c. sugar |
1/2 tsp. vanilla |
1 1/2 tsp. nutmeg |
1 1/2 tsp. cinnamon |
6 tbsp. butter, melted |
2 - cups milk |
1-cup heavy cream ....(more if needed i like mine moist) |
3/4 cup- raisins |
3/4 cup-. roasted pecans |
5 c.up- cubed bread |
5 cup-. broken up leftover cake, muffins, croissants ..or anything you want ....chocolate muffins whatever |
Directions:
1. Beat eggs in bowl until fluffy.
2. Add sugar, vanilla, nutmeg, cinnamon and melted butter.
3. Beat until well blended and sugar is dissolved.
4. Beat in 2 cups milk, add raisins and pecans.
5. Blend thoroughly.
6. Mix bread cubes and cake pieces and place in well buttered 13 x 9 inch pan.
7. Pour in egg mixture
8. . Toss lightly until bread is soaked.
9. Let stand, gently patting bread down into liquid occasionally.
10. Pour 1 cup heavy cream over soaked bread and cover with foil.
11. Place pan in larger baking pan and add water to come halfway up its sides.
12. Bake at 300 degrees for 1 & 1/2 hours or until set in center.
13. Makes 8-10 servings
14. *****************************LEMON SAUCE:
15. 1 1/4- cup-. water
16. 3/4 - cup -. sugar
17. 1/2 lemon
18. 2- tbsp. cornstarch
19. 3/4 -tsp. vanilla
20. Juice of 1 lg. lemon
21. Combine 1 cup water, sugar and lemon half in saucepan.
22. Bring to a boil.
23. Mix cornstarch with remaining 1/4 cup water and stir into sugar mixture with vanilla.
24. Cook over medium heat, stirring constantly, until slightly thickened.
25. Add lemon juice.
26. Remove from heat and strain sauce into sauce boat.
27. Serve warm. .pour over bread pudding .............yummm...............
28. i make extra lol
29. Makes 3/4 cups
30. ****************
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