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Bread and Butter Pudding (Pouding Brésilien) (Serves 6 to 8) 1/2 cup mixed candied fruit 1/4 cup good kirsch 1/2 cup seedless dark raisins 10 thin (about 1/4 inch thick) slices French bread 3 tablespoons soft sweet butter 1 quart milk 1 cup heavy cream 5 eggs 4 extra egg yolks 1 cup sugar 1 teaspoon vanilla extract 2 tablespoons confectioners' sugar Preheat the oven to 375-degree. Combine the candied fruit and kirsch and set aside. Cover the raisins with boiling water, let stand 5 minutes, then drain and set aside. Generously butter 1 side of each slice of French bread and set aside. Bring the milk to a boil. Mix the eggs, extra egg yolks, sugar, and vanilla together with a whip until well combined. Add the cold cream to the milk and mix. Combine the egg mixture with the milk and cream until well homogenized. Strain through a fine sieve. Butter a 2-quart baking dish. Put the candied fruit and-kirsch mixture in the bottom of the dish. Place the raisins and the bread, buttered side up, on top of the fruit. Place the baking dish in a large pan and pour boiling water around it. Bake 35 to 40 minutes, or until set. Sprinkle with confectioners' sugar and glaze under the broiler for approximately I minute, or until golden. Cool off to room temperature. The pudding may be served with a Sabayon. Return to Top |
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