Holland America Bread and Butter Pudding

Bread Pudding

 

 

 

9
ounces milk
9
ounces whipping cream
6
tablespoons butter
Salt to taste
3
fresh vanilla sticks
5
eggs
1/2
cup plus 2 tablespoons sugar
8
slices of white bread
2
tablespoons raisins, soaked in water
1
teaspoon cinnamon
Vanilla sauce

 

 

Heat oven to 350 degrees.  Bring milk, cream, butter, salt and vanilla sticks to a boil.  Remove vanilla sticks from mixture.  In a separate bowl, mix eggs and sugar together.  Add in the simmering milk mixture and pass through a sieve.  Remove the crusts from the bread and cut the bread into thin slices and each slice into quarters.  Arrange bread in a buttered 9 x 9 inch oven-proof dish.  Put soaked raisins between the bread layers and cover with the milk mixture.  Place the dish into a roasting pan filled about 1/3 with water to retain moisture and prevent from burning.  Bake for 45 to 50 minutes or until golden brown and a knife inserted in the center comes out clean.  Sprinkle with cinnamon and additional sugar.  Serve with Vanilla sauce. 

 

Serves 4.

 

 

Vanilla Sauce

 

2
cups milk
4
egg yolks
Dash of vanilla or a piece of vanilla bean
1/2
cup sugar
2
tablespoons cornstarch

 

 

Heat 1-3/4 cups of milk to boiling.  If using vanilla bean, split and heat with milk.  In a separate bowl, mix the remaining milk with egg yolks, sugar and cornstarch until smooth.  Add the hot milk mixture to egg mixture, whisk over heat until thickened.  If using liquid vanilla, add it in now.  Strain sauce to avoid any lumps.  Serve over bread pudding.