Vincent Prices’s Rancho Bernardo Inn Bread Pudding
1/4 c. raisins
1/4 c. brown sugar, packed
8 slices white bread
3 eggs, beaten
4 c. milk
1 1/2 tsp. vanilla
2 tbsp. unsalted butter, diced
Creme Anglaise (recipe follows)
Sprinkle raisins and brown sugar evenly in well buttered 13 x 9-inch glass baking dish. Line dish with bread slices. Set aside.
Combine eggs, milk and vanilla and pour over bread slices. Dot with butter.
Place baking dish in hot water bath. Bake at 305 degrees for 1 hour or until pudding is firm. Serve in squares with Creme Anglaise.
Makes 8 to 12 servings.
CREME ANGLAISE:
6 egg yolks
3/4 c. sugar
2 c. milk
Dash salt
1 tsp. vanilla
Combine egg yolks and sugar. Mix thoroughly until smooth. Set aside.
Bring milk to simmer. Add salt and vanilla.
Combine egg mixture with some hot milk and return to mil mixture. Heat over low heat until thickened, stirring constantly. Strain and cool.
Makes 2 cups.
From a Treasury of Great Recipes
by
Vincent Price