Recipe Archives->Breads Pudding->Velvet Turtle

 
Velvet Turtle Bread Pudding With Lemon Sauce
  
4 eggs
1 1/2 cups sugar
1/2 teaspoon vanilla
1 1/2 teaspoon ground nutmeg
1 1/2 tsp. ground cinnamon
6 tbs. butter, melted
3/4 to 1 cup milk
3/4 cup raisins
3/4 cup roasted pecans
5 cups cubed white bread
5 cups broken-up leftover cake, muffins, croissants
Lemon Sauce (recipe follows)
Cream Chantilly (recipe follows

Beat eggs in bowl until fluffy.  Add sugar, vanilla, nutmeg, cinnamon
and melted butter.  Beat until well blended and sugar is dissolved.
Beat in 2 cups milk.  Add raisins and pecans.  Blend thoroughly.
Mix bread cubes and cake pieces and place in well-buttered 13x9
inch baking pan.  Pour in egg mixture.  Toss lightly until bread
is soaked.  Let stand, gently patting bread down into liquid
occasionally.  Pour 3/4 to 1 cup milk over soaked bread and cover
with foil.  Place pan in larger baking pan and add water to come
halfway up its sides.  Bake at 300 degrees 1 1/2 hours or until
set in center.  Makes 12 (4x3-inch) servings.


Lemon Sauce

1 1/4 cup water 
3/4 cup sugar
1/2 lemon
2 tablespoons cornstarch
3/4 teaspoon vanilla
Juice of 1 large lemon

Combine 1 cup water, sugar and lemon half in saucepan. Bring to
boil. Mix cornstarch with remaining 1/4 cup water and stir into
sugar mixture with vanilla.  Cook over medium heat, stirring
constantly, until slightly thickened. Add lemon juice. Remove from
heat and strain sauce into sauce boat. Serve warm. Makes 1 3/4
cups.


Cream Chantilly

1 cup whipping cream 
3/4 teaspoon vanilla
3/4 teaspoon brandy
2 teaspoons Grand Marnier
2 tablespoons powdered sugar

Whip cream until frothy. Beat in vanilla, brandy, Grand Marnier
and powdered sugar. Beat until stiff. Makes about 1 1/2 cups.

Printable version: velvet-turtle.txt.