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(with Old Tawny Port Sauce) This is our classic Springhill bread pudding we serve to impress our morning guests. I consider it a quintessential version, but there are many possible variations: you can enrich it by using half and half instead of milk, and an extra egg; you can add different fruits, nuts, or KY bourbon etc.
1 loaf French bread Preheat oven to 350°F. Whisk the beaten eggs into the milk. Tear bread into chunks and soak in milk and egg mixture. Crush with hands to make sure milk has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9 x 14 baking pan to coat the bottom and sides. Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 minutes. Cool pudding, cube it and put it into individual dessert dishes, When ready to serve, add Port sauce and heat under broiler for a few minutes (last step optional).
Springhill Old Tawny Port Sauce
1 cup sugar
More Recipes: The Plantation Special | Paducah Grits | Cranberry Coffee Cake
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