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Sunday, May 13, 2012

Raisin Bread with Custard and Berries

This recipe came from the Orlando Sentinel, and was from there pulled from "A Well-Seasoned Kitchen".  This was so fresh, light and delicious.  I love it for breakfast, or as an afternoon summer dessert (BBQ, shower, etc).

Serves 12


8 slices good quality cinnamon raisin bread
1/2 Cup butter, melted
4 eggs
2 egg yolks
3/4 Cup sugar
3 Cups whole milk
1 Cup whipping cream
1 Tbsp vanilla
3 Cups mixed fresh berries (blueberries, raspberries, chopped strawberries)
Confectioners Sugar

1.  Brush both sides of bread with the butter.  Line a 13x9" glass baking dish with bread slices.

2.  Whisk the eggs and yolks in a bowl.  Add the sugar, milk, cream and vanilla; whisk until well mixed.  Slowly pour through a strainer over the bread, covering evenly and completely.  If the slices float to the top of the egg mixture, gently press and hold them down with your finger.  Cover; refrigerate at least 2 hours or overnight.

3.  Heat oven to 350.  Allow baking dish to come to room temperature.

4.  Place the baking dish on a large rimmed baking sheet on the middle rack of your oven.  Pour 2 cups hot water into the baking sheet (around the baking dish).  Bake until lightly browned and eggs are cooked (it should spring back when you push lightly on the top), 30-35 minutes.  Cool slightly; top with berries and sprinkle with confectioners sugar.

Serve room temperature or cold.  (Keep refrigerated at all times).

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