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Bread products, wheat, white, sourdough, English muffins, Danish, croissants, rolls, muffins or any other type of like products
1/2 lb. raisins
6 oz. sliced almonds
1 qt. heavy cream
1 pt. 1/2 & 1/2
1 1/2 c. sugar
1 1/2 tbsp. cinnamon
2 tsp. nutmeg
1/2 c. brandy
2 tsp. vanilla
12 eggs

1. Lightly grease a 13 x 9 x 2 inch baking pan. Then tear the bread products into small pieces (bite-size) until the pan is full to the top but don't pack the bread tight, as the pudding will turn out too heavy.

2. In a mixing bowl first crack the eggs and whisk them until they are well beaten, add the remaining ingredients except the raisins and almonds and mix until the mixture is blended well.

3. Mix the raisins and almonds into the bread pieces then pour the egg and cream mixture over the bread slowly letting the custard be absorbed by the bread. Be sure that all the bread is submerged so it will not burn during baking.

4. Bake the pudding at 350 degrees for 45 minutes to an hour. The pudding is ready when the center is a little soft but not soupy. Remove from the oven and let stand at least 30 minutes before serving.

5. Cut the pudding - 3 slices the long way and 5 slices across giving you 15 servings or you can cut the pieces smaller or larger if you wish. Place the servings on dessert plates and pour a little chocolate custard sauce over the pudding and garnish with a rosette of whipped cream.


1 c. heavy cream
1 c. milk
3/4 c. sugar
1 tsp. pure vanilla extract
5 egg yolks
1/4 c. Marie Brizzard Chocolate (liqueur) or chocolate syrup if you wish

1. Place the egg yolks and 1/2 of the sugar into a mixing bowl with the vanilla, whip together just enough to blend the ingredients well.

2. Pour the milk and cream along with the remaining sugar into a saucepan over high heat, bringing the mixture to a boil.

3. Pour the hot liquid into the egg yolk and sugar mixture whisking continuously until smooth. Then return the mixture to the saucepan and back on the stove this time over medium-low heat, stirring with a wooden or stainless steel spoon. Continue cooking until the sauce starts to thicken, do not allow the sauce to come to a boil or you will ruin the sauce and it will turn to a pan of scrambled eggs. The point you are looking for is when the sauce is thick and just under a boil (stop stirring a minute and watch the top of the sauce look for the top to start shaking but again do not let even 1 bubble break the surface).

4. Have a mixing bowl ready that is sitting in an ice water bath which will cool the sauce quickly. Stir the sauce once in a while while it's cooling then stir in the chocolate into the sauce and refrigerate until serving time. Makes about 15 portions.

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