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| RECIPE FOR CABINET PUDDING - BREAD AND BUTTER PUDDING |
Title: Cabinet Pudding - Bread And Butter Pudding
Serves: 6
Ingredients:
| 0.33 | c | Raisins | | 0.67 | c | Sugar | | 5.00 | | Thin slices, stale bread | | 2.00 | c | Milk | | 0.25 | c | Butter, melted | | 0.50 | ts | Vanilla | | 2.00 | | Eggs | | | Custard Sauce: | | 1.00 | c | Milk | | 0.12 | ts | Salt | | 2.00 | | Beaten egg yolks | | 0.25 | ts | Vanilla | | 2.00 | tb | Sugar |
Instructions:
Follow recipe for bread and butter pudding using sweet rolls, sweet buns, sponge cake, or lady fingers instead of bread.
If desired, substitute crushed pineapple for raisins and omit vanilla.
Serve with custard sauce Line bottom of greased pudding dish with raisins.
Cut bread slices in 3 strips, crosswise.
Dip each in melted butter and arrange on top of raisins.
Beat remaining ingredients together and pour over bread.
Set dish in pan of hot water.
Bake in hot oven (375) until bread is browned and a knife blade comes out clean.
Serve plain or with cream.
Serves 6 Custard Sauce: Scald milk over hot water.
Beat yolks, sugar and salt together and pour milk over them.
Cook over hot water, stirring constantly, until mixture coats the spoon.
Chill.
Add vanilla.
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