Bread Pudding Ii Recipe

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Bread Pudding Ii Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Bread Pudding Ii

 

Ingredients

6 slice french bread--1/2 thick
4 eggs, separated
1 pinch salt
1 cup raisins
6 tbsp sugar
3 1/2 cup milk
1 tbsp vanilla extract or flavor
1/2 stick butter
1 tsp cinnamon



 

Preparation

Break bread into pieces and soften in small amount of milk; place in
1 1/2 qu. baking dish. Beat sugar and egg yolks together until well
blended; add milk and mix well. Blend in vanilla, cinnamon, and
raisins. Pour mixture over bread. Place dish in pan of water and
bake in 300 F. oven for 40 to 50 min. or until knife comes out clean.

Beat egg whites until foamy. Add salt; gradually add 2 tbs. sugar and
continue beating at high speed until stiff peaks form. Spread whites
on top of pudding. Return to oven, raise heat to 350 F. and bake
until merengue is brown. Serves 6.

 

 

Servings: 1

 

 

 

 


 

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