Best bread pudding you ever tried. Served this in my restaurants
Bread Pudding
One baguette , cut into ¼ inch slices. Butter the slices, and place buttered side down in a 6 cup casserole dish. This should make three layers.
Spread about half a box of raisins between the layers.
Optional: shave half or all of a 4 ounce Ghiradelli White Chocolate baking bar, and sprinkle along with the raisins. Halfway through baking, top the pudding with more White Chocolate.
In a double boiler, scald three cups of whole milk, and a cup of heavy cream. Cook on simmer about 10 min. Remove from the heat, cool and add a teaspoon good vanilla.
Beat 4 eggs with 3/4 cup of sugar, and a dash of salt, to the ribbon stage. Add the scalded milk, a half cup at a time, while whisking.
Pour this over the bread slices, and let stand for 20 minutes or so, to allow the bread to absorb the liquid.
Place in a pre heated oven @350F. I put the pudding casserole in a pan of hot water. Bake for about an hour and a half. When a knife is inserted in the center, it should come out clean.
Hard Sauce
Soften a stick of unsalted butter to room temp.
Cream the butter with a cup of powdered sugar, and a pinch of salt
Gradually beat in a tablespoon of dark rum, a teaspoon vanilla, and two tablespoons cream.
Serve over the warm bread pudding
