2 loaves white bread (you can substitute raisin bread or croissants) 2 litres 2% milk 1 can evaporated milk (or 1-1/2 cups of 35% cream) 1/2 cup dark rum
o/o Garden City Inc.
1/2 cup sherry
YOUR LOCAL GARDEN CENTRE
1 tsp nutmeg
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2 tsp pure vanilla extract 2 cups granulated white sugar 1/2 tsp salt 5 eggs
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1 cup raisins
PREPARATION: 1. on the day before baking, cut bread into 2-cm cubes. lay the cubes flat on baking sheet and allow to dry for at least 24 hours. 2. heat oven to 350f. with butter, grease a 16-inch glass casserole dish. heat milk and cream or evaporated milk, rum, sherry, nutmeg, vanilla, sugar and salt in pot whisking frequently until reaching a light boil. reduce heat and continue whisking frequently. 3. Crack eggs into another mixing bowl. Pour milk mixture slowly into eggs while whisking fast, as to not cook the eggs. 4. Pour cubed bread into a separate large mixing bowl. add milk and egg mixture and raisins, lightly stir until all bread is covered in mix-
ture. Transfer bread mixture into the smaller 16-inch greased casserole dish. add enough water into larger casserole dish to create a water bath for smaller casserole dish to fit inside of. 5. Place in preheated oven and cook for 45 minutes. before taking out of oven, use a toothpick and prick the centre of the bread pudding. If toothpick is dry, the bread pudding is done and can be removed from oven. If still moist, continue cooking for another 8 to 10 minutes and recheck with toothpick.
17 McKay Rd. East, Barrie 10th Sideroad & 400 HWY 619 Huronia Road, Barrie South of Mapleview
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6. allow to cool for at lease 20 minutes before cutting and serving. It can be served with your choice of fresh berries, caramel sauce or icing sugar. {Serves 8 to 12}
Rum and Vanilla Bread Pudding ~barrie Country Club~
Professional Service. Competitive Pricing. Satisfaction Guaranteed. kellsgardencity.com . 705.436.4557 sales@kellsgardencity.com
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