|Bread: From Sourdough to Rye|
|by Linda Collister|
"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more.
111 - 120 of 1,860 for bread pudding
Divide bread cubes into 4 ... and vanilla, and pour over bread mixture. Bake at 400 degrees for 1 1/2 hours. Watch carefully. Cut each pan 4 x 6 inches.
Soak raisins in ... Drain thoroughly. Place bread over the bottom ... pans. When baking, pudding will more than ... size 1/2 cup. Number of servings 25.
Preheat oven to 350 degrees. Tear bread into small pieces, ... thick. Add 1 tablespoon butter, 1 teaspoon lemon peel, grated, and 1 tablespoon lemon juice.
Scald milk; add ... Add vanilla and bread crumbs. Place ingredients ... heat until thickened about 5 minutes. Remove from heat. Add remaining ingredients.
Heat 5 cups ... milk. Add to bread mixture. Add butter ... until clear and thick. Add 1/4 cup lemon juice and 1/2 stick butter. Mix well. Spoon over pudding.
Preheat the oven ... dish. Break the bread into chunks, dropping ... Pour the bread pudding into the buttered ... temperature before stirring in the bourbon.
Heat milk. Add butter and bread crumbs. Add beaten ... and flour. Mix well. Add boiling water. Cook until thickened. Add vanilla. Serve warm over pudding.
Blend eggs, salt, ... strain. Break French bread into medium pieces. ... accordingly. Melt butter. Whip in powdered sugar. Fold in eggs. Add whiskey. Serve warm.
In medium bowl, ... scalded milk. Put bread and raisins in ... with 1 inch of hot water. Bake in preheated 325 degree oven for 1 hour. Makes 6 servings.
Soak bread in milk; set ... beaten egg yolks. Add 1/3 cup boiling water and cook over low heat until thickened. Remove from fire; add 1/2 teaspoon vanilla.
top of page