||Pouding au Pain Avec Sauce au Cognac
- 1/4 cup golden raisins
- 2 tbsp cognac
- 1/2 lb stale baguette, about 4 cups, torn into bite-size pieces
- 2 1/2 cups whole milk
- 1 cinnamon stick
- 1/2 tsp vanilla extract
- 3 eggs
- 1/2 cup sugar
Sauce au Cognac
- 1 egg white, beaten
- 1/4 cup sugar
- 4 tbsp butter, melted
- Soak raisins in cognac for at least 30 minutes, best overnight.
- For bread pudding: butter a 1-1/2 quart souffl dish and set aside. Preheat oven to 350 deg F.
- Drain raisins, reserving coganc, and mix with bread.
- In a sauce pan, combine milk, cinnamon and vanilla and cook over moderate heat until bubbles begin to break
the surface. Beat eggs and sugar. Discard cinnamon and gradually whisk in scaled milk into eggs and sugar.
- Combine mixture with bread and let soak for 10 minutes. Fill the souffl dish with the soaked bread.
Place the souffl dish in a 9" x 9" glass pan with hot water. Bake for 45 to 50 minutes until a knife inserted
in the center comes out clean.
- For sauce au cognac: whisk the beaten egg white with sugar in a heat-proof bowl over a simmering water bath
until the mixture is nearly doubled in volume, about 3 minutes.
- Whisk in the melted butter, a little at a time. Whisk in reserved cognac.
- Serve bread pudding with warmed sauce drizzled on top.
- YIELD: serves 6
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Last updated: October 12, 2010
Photograph from Wikimedia Commons used under the terms of the GNU Free Documentation License.