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Breakfasts, Desserts

Coach House Bread and Butter Pudding

Coach House Bread and Butter Pudding
Los Angeles Times

A cat may have nine lives, but a loaf of bread has many more. Cooks and bakers have known this for years. Bread can enhance many homey recipes. Think of all it can become: toasted bread crumbs, a richly flavored ... Read more

Total time: 1 hour 30 minutes | Serves 12
  • 12 slices brioche
  • 5 tablespoons butter, softened
  • 5 eggs
  • 4 egg yolks
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 4 cups milk
  • 1 cup whipping cream
  • 1 tablespoon vanilla extract

Step 11.Trim crusts from bread slices. Butter 1 side of each slice of bread. Line 3-quart oven-safe glass bowl or large souffle dish with bread slices, buttered-side up. Set aside.

Step 2Whisk together eggs and egg yolks in mixing bowl until well blended. Add sugar and salt, and stir briskly to mix well.

Step 3Heat milk and cream in saucepan over medium heat until tiny bubbles form around outer edge of saucepan or until milk and cream are very hot but not boiling. Remove from heat.

Step 4Put mixing bowl containing egg mixture on towel so it won't move around. Slowly add hot milk mixture to egg mixture, stirring constantly with large spoon or whisk, until custard is smooth and blended. Stir in vanilla. Pour custard over bread slices.

Step 5Place pudding bowl in roasting pan and add enough boiling water to come halfway up sides of bowl. Carefully carry to oven and bake at 375 degrees until thin wooden skewer inserted in center of pudding comes out clean, 40 to 50 minutes. Serve warm, at room temperature or chilled.


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