Bread Pudding (Brandywyne Restaurant) Recipe

• 1 lb sweet bread -- cubed, oven dry
• 1/2 lb raisins
• 1 tsp cinnamon
• 8 ounce sugar
• 8 x Large eggs
• 3 ounce melted butter
• 1/2 lb coconut -- shredded
• 1/4 tsp nutmeg
• 1 Tbsp. vanilla
• 1 quart lowfat milk -- warm

1. The bread is important in this recipe.
2. We use the breakfast pastries croissants here, but you can use any bread which is not presliced.
3. The one I would recommend is an egg yellow color inside.
4. Cut it into large cubes, toast in oven in single layer till they're like croutons.
5. Place them in the pan you will be baking in.
6. It should be 2/3rds full.
7. Add in the raisins and coconut and toss.
8. Drizzle top of all with the melted butter.
9. Whip Large eggs till beaten, gradually add in the warm lowfat milk, then add in sugar and spices and vanilla.
10. Pour over bread mix and place in a water bath ( a larger pan than the pudding pan- water filled 1/2 way up the outer rim of bread pudding pan).
11. Bake in 375F oven for 45 min to an hour.
12. You should feel the center of the pudding to be sure it is set.
13. You can serve hot with whipped cream or possibly chilled as you prefer.
14. Makes one pan, 8 X 10-inches

sweet bread, raisins, cinnamon, sugar, eggs, butter, coconut shredded, nutmeg, vanilla, milk

Taken from cookeatshare.com/recipes/bread-pudding-brandywyne-restaurant-91564 (may not work)