3 Eggs
2 Egg yolks
2/3 c Sugar
2 c Buttermilk
2 1/2 c Half and half
2 ts Vanilla extract
9 Buttermilk bread slices;
-crusts removed; cut into
-1-inch pieces (about 6
-generous cups)
Ground nutmeg
-CREAMY CHOCOLATE SAUCE-
3/4 c Whipping cream
3 tb Sugar
1 ts Vanilla extract
5 oz Bittersweet (not
-unsweetened) or semisweet
-chocolate; chopped
Preheat oven to 325. Butter 13x9x2-inch glass baking dish. Whisk eggs,
yolks and sugar to blend in large bowl. Mix in buttermilk, half and half
and vanilla. Add bread; let stand 5 minutes. Transfer to prepared dish.
Sprinkle lightly with nutmeg. Place baking dish in large roasting pan. Add
enough hot water to roasting pan to come 1 inch up sides of baking dish.
Bake until pudding is firm in center but still pale in color, about 1 hour
15 minutes. Cool slightly. Serve warm or cold, with warm sauce separately.
Creamy Chocolate Sauce: Combine cream, sugar and vanilla in heavy medium
saucepan. Stir over medium-high heat until sugar dissolves. Reduce heat to
low. Add chocolate and stir until melted. Makes about 1 1/3 cups. Serve
warm.
RANGER@HALCYON.COM
(GLENN/SHARON GORMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings