Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Magdalene Viken      

Recipe Categories:

    Basic Bread Pudding

    Source of Recipe

    Maggie Viken

    List of Ingredients

    • 8 lrg. croissants, 2 loaves French Bread or similar amount of bread
    • 6 lrg. eggs
    • 2 2/3 C. half and half or heavy cream
    • 2/3 C. sugar
    • 1/4 C. butter, melted and cooled
    • 2 1/2 tsp. pure vanilla
    • 1 tsp. cinnamon
    • 1/4 C. rum
    • Creme Anglaise


    1. Preheat oven to 325 degrees.
    2. Cube bread and put into a well buttered 13x9 inch baking pan. In a large bowl, whisk together the rest of ingredients. Pour over bread. Bake in a water bath for an hour or until a knife inserted in the center comes out clean. Cool at least 20 minutes before cutting.

      In a pot, bring 1 cup milk to a simmer. At the same time, whisk 3 yolks, 1/4 C. sugar, 1/8 tsp. salt and 2 tsp. vanilla bean paste together in a medium bowl. Slowly pour warm milk into yolk mixture. Whisk until sugar has dissolved. Pour the custard back to the pot, and continue whisking until it reaches 165 degrees.
      4. Remove from heat, strain the custard into a bowl set over an ice-bath to stop the cooking process. Pour over cooling bread pudding.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |