Bread Pudding II
I make honey-Challah (with a splash of vanilla) in loaf pans, JUST to MAKE bread pudding (and French toast). Decrust, cube, and let go dry a few days, in the fridge.
Top quality REAL cinnamon is a baking gotta-have! I use "5% oil Vietnamese".
I'm macerating this week's batch's white raisins in brandy.
The SAUCE is... pear-poaching liquid (leftover from LAST week's pear-almond tart) gently cooked down to a medium-brown syrup, then getting the surplus raisin-macerating brandy stirred in, to cool.
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Oct. 13, 2013