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<blockquote data-quote="moreluck" data-source="post: 845862" data-attributes="member: 1246">RASPBERRY BREAD PUDDING &nbsp;&nbsp;<a href="http://www.foodreference.com/html/outdoor-dutchoven-100908.html" target="_blank">Outdoor Dutch Oven Cookbook</a>by Sheila Mills&nbsp;Yield: 6 servings&nbsp;Ingredients• unsalted butter for greasing pan&nbsp;Pudding• 2 cups milk• 1/2 cup granulated sugar • 1/4 teaspoon nutmeg • 1 teaspoon vanilla extract • 3 eggs, lightly beaten• 3 cups day-old Italian or French bread, cut in 1-inch cubes• 4 tablespoons unsalted butter, melted • 1 cup raspberries, fresh or frozen • 1 tablespoon confectioners&#039; sugar&nbsp;Raspberry Sauce• 1 cup raspberries, fresh or frozen• 2 tablespoons confectioners&#039; sugar• 3 cups whipped cream, sweetened (optional)&nbsp;&nbsp;DirectionsGrease a Dutch oven or 9&quot; X 12&quot; baking pan and set aside.&nbsp;Bring milk just to a boil, remove from heat, and stir in granulated sugar. Add nutmeg and vanilla and let cool for 10 minutes. Whisk in eggs.&nbsp;In a separate bowl, toss bread cubes with melted butter. Pour bread mixture into Dutch oven or pan and spoon berries over top. Pour milk-and-egg mixture over bread mixture.&nbsp;Bake in Dutch oven or in 350°friend conventional oven for 1 hour, until set and starting to brown. Let cool. Dust with 1 tablespoon confectioners&#039; sugar.&nbsp;Make raspberry sauce: Push the remaining 1 cup raspberries through a sieve. Mix resulting juice with 2 tablespoons confectioners&#039; sugar. Cook over medium heat, stirring until sugar is completely dissolved. Pour sauce over the cake and serve cake with whipped cream or vanilla ice cream.</blockquote>

[QUOTE="moreluck, post: 845862, member: 1246"] [B]RASPBERRY BREAD PUDDING [/B] [URL="http://www.foodreference.com/html/outdoor-dutchoven-100908.html"][COLOR=#0066cc]Outdoor Dutch Oven Cookbook[/COLOR][/URL] [I]by Sheila Mills[/I] [B]Yield: 6 servings[/B] [B]Ingredients[/B] • unsalted butter for greasing pan [B]Pudding[/B] • 2 cups milk • 1/2 cup granulated sugar • 1/4 teaspoon nutmeg • 1 teaspoon vanilla extract • 3 eggs, lightly beaten • 3 cups day-old Italian or French bread, cut in 1-inch cubes • 4 tablespoons unsalted butter, melted • 1 cup raspberries, fresh or frozen • 1 tablespoon confectioners' sugar [B]Raspberry Sauce[/B] • 1 cup raspberries, fresh or frozen • 2 tablespoons confectioners' sugar • 3 cups whipped cream, sweetened (optional) [B]Directions[/B] Grease a Dutch oven or 9" X 12" baking pan and set aside. Bring milk just to a boil, remove from heat, and stir in granulated sugar. Add nutmeg and vanilla and let cool for 10 minutes. Whisk in eggs. In a separate bowl, toss bread cubes with melted butter. Pour bread mixture into Dutch oven or pan and spoon berries over top. Pour milk-and-egg mixture over bread mixture. Bake in Dutch oven or in 350°friend conventional oven for 1 hour, until set and starting to brown. Let cool. Dust with 1 tablespoon confectioners' sugar. [B]Make raspberry sauce:[/B] Push the remaining 1 cup raspberries through a sieve. Mix resulting juice with 2 tablespoons confectioners' sugar. Cook over medium heat, stirring until sugar is completely dissolved. Pour sauce over the cake and serve cake with whipped cream or vanilla ice cream. [/QUOTE]

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