October 02, 2017
Desserts, Fancy/Entertaining, Puddings,
Dairy, Vegetarian, Kosher Dairy more
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"A lovely take on the traditional bread and butter pudding. Time does not include setting time."
Preheat oven to 350.
Spread butter onto bread and trim off crusts. Cut slices of bread into 4 triangles.
Butter ramekins and arrange a flat layer of bread triangles in the bottom of each ramekin. Sprinkle with a little nutmeg and divide golden raisins between dishes.
Arrange remaining bread triangles over lapping in a line over the top of the first layer.
Using a fork, mix together egg yolks vanilla, and sugar.
Pour cream and milk into a saucepan and bring to a boil. Gradually beat in egg mixture.
Carefully strain custard mixture into ramekins and allow to stand for 10 minute
Place ramekins into a roasting pan, then pour warm water into the pan so that it comes halfway up the side of the ramekins. Cover loosely with buttered foil and bake for 20-25 minutes.
Remove from over and remove foil. Sprinkle with sugar and caramelize with a blowtorch. Serve warm.
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