CAFE TERIGO'S BREAD
PUDDING Dorothy Johnson
It's from a great restaurant in
1 loaf day old French bread (2 qts. small pieces)
5 eggs, beaten until well
blended
2 cups 1/2 & 1/2
1 cup sugar
1 tsp. vanilla
1/2 cup melted butter, cooled
1/4 cup pine nuts (I have
left these out or add different nuts, if desired)
1/4 cup craisins (I use 1/2
cup craisins)
Cinnamon
Break bread into small pieces
and put into a large bowl. Combine eggs,
1/2 & 1/2,
sugar, vanilla and butter and pour over bread cubes. Let soak 30 minutes. Stir in
pine nuts (if desired) and craisins. Spread evenly in buttered 9X13 pan and
sprinkle top with cinnamon.
Cover with foil. Place 9X13 pan
on jelly roll pan and
pour water into jelly roll pan. Bake at 350 degrees for 1 hour. Remove foil and bake
until browned. Serve
with Butter Sauce.
Butter Sauce
1/2 cup butter
1/2 cup cream
1 cup sugar
Bring butter and cream to a
boil. Add sugar and boil.