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The Arcadian Inn
Bed and Breakfast Inn
Edmond, Oklahoma
Specialty Recipe
Bread and Butter Pudding
I love to surprise my guest with beautiful and unique
breakfasts. This recipe is so pretty to present. I serve it in my oval
Oven-Serve Bakeware. These colorful pottery-like dishes were favorites
of mine from my childhood. Mama would make banana splits in them on
Sunday nights. I looked all over Mom's kitchen for them when I grew
up. She didn't remember where they had gone. So I just began
collecting more of these dishes during my antiquing travels. One dish
here and there. When I was visiting my little sister, Mary, in New
Orleans, I happened upon the family dishes. Yes, right up there in the
top of her cupboard. I'll have to see what I can trade her for them.
- Ingredients
- 1 loaf of french bread
- real butter
- 3 eggs
- 4 egg yolks
- 1/2 cup sugar
- pinch of salt
- 1-1/2 cups milk
- 1 cup half & half
- 1 Tablespoon vanilla
Butter one side of thick slices of french bread. Place in small
single serving baking dishes. Mix milk and half & half together in
a glass measuring cup, microwave on high 3 minutes 'til scalding. Beat
eggs, egg yolks, sugar, salt, and vanilla. Pour scalding milk mixture
into eggs while whisking the entire mixture. Pour over bread, let the
bread soak up the egg and pour more mixture in until egg comes close
to the top of baking dish. Sprinkle more table sugar over the tops of
the bread. This gives the pudding a crisp shiny top. Place baking
dishes in a 1/2-inch water bath in oven at 375 degrees for 35 to 45
minutes. Tops will puff and crack. Remove from oven, sprinkle with
powdered sugar, and serve immediately. At the Inn, we spoon on some of
our home-made Strawberry freezer jam also. It goes well with sliced
ham.
- You found this recipe on 1st Traveler's Choice Internet
Cookbook. (www.virtualcities.com)
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