Food on the Hill: Bread Pudding

“Food on the Hill” by Sue York
 
 
This week’s recipe:
 
Bread Pudding
 
Photo by Sue York/ladailypost.com
 
7 large eggs
2 cups milk
2 cups of cream
1 cup of sugar
2 teaspoons of vanilla
1 cup raisins
2 cups of hot water
2 loafs of Challah bread (found at Whole Foods. It is hard to find, you may need to ask them where it is.)
 
Photo by Sue York/ladailypost.com
 
***If you can’t make it to Whole Foods market, you may want to try the Hawaiian Sweet Bread (2 loafs) sold at Smiths.
 
Photo by Sue York/ladailypost.com
 
In a small bowl mix the hot water and the raisins, let stand for about 5 minutes, it will plump the raisins up a little bit. Drain the raisins before you add them to the rest of the mix.
 
Preheat oven at 350 degrees.
 
Photo by Sue York/ladailypost.com
 
Cut the loafs into 1 inch slices and take off as much of the crust as easily comes off. Tear the slices of bread into smaller pieces and put into a large bowl.
 
In another smaller bowl Mix together eggs, milk, cream, sugar, vanilla, and drained raisins. Add the egg mixture to the bread pieces and toss lightly until mixed.
 
Photo by Sue York/ladailypost.com
 
Place mixture into a 9 X13 greased pan and bake at 350 degrees until set (about 45 minutes). It can be served either warm or at room temperature.
 
LEMON SAUCE:
 
1 cup sugar
1/2 cup butter
1/4 cup water
Juice from one lemon
1 egg yolk
1 teaspoon grated lemon peel
 
Mix together in small sauce pan and heat over medium low until thickened. Serve over piece of bread pudding. Leftovers are great on vanilla ice cream.
 
Bread Pudding
 
Photo by Sue York/ladailypost.com
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