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RASPBERRY BREAD PUDDING

 

Outdoor Dutch Oven Cookbook
by Sheila Mills

Yield: 6 servings


Ingredients

• unsalted butter for greasing pan

Pudding
• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 3 cups day-old Italian or French bread, cut in 1-inch cubes
• 4 tablespoons unsalted butter, melted
• 1 cup raspberries, fresh or frozen
• 1 tablespoon confectioners' sugar

Raspberry Sauce
• 1 cup raspberries, fresh or frozen
• 2 tablespoons confectioners' sugar
• 3 cups whipped cream, sweetened (optional)


Directions
Grease a Dutch oven or 9" X 12" baking pan and set aside.

Bring milk just to a boil, remove from heat, and stir in granulated sugar. Add nutmeg and vanilla and let cool for 10 minutes. Whisk in eggs.

In a separate bowl, toss bread cubes with melted butter. Pour bread mixture into Dutch oven or pan and spoon berries over top. Pour milk-and-egg mixture over bread mixture.

Bake in Dutch oven or in 350°F conventional oven for 1 hour, until set and starting to brown. Let cool. Dust with 1 tablespoon confectioners' sugar.

Make raspberry sauce: Push the remaining 1 cup raspberries through a sieve. Mix resulting juice with 2 tablespoons confectioners' sugar. Cook over medium heat, stirring until sugar is completely dissolved. Pour sauce over the cake and serve cake with whipped cream or vanilla ice cream.
 

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