President Clinton's Bread Pudding Recipe

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President Clinton's Bread Pudding

Charlotte Hill

By
@hillncea24

Never tried before. Read it in White House Chef by Ronnie Seaton.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
8-10
Prep:
1 Hr
Cook:
24 Hr 50 Min
Method:
Bake

Ingredients

1
loaf of raisin bread
1 c
whole milk
1 c
white sugar
4 Tbsp
vanilla
1 Tbsp
cinnamon
1 c
light brown sugar
1 stick
melted butter
2
eggs
1/2 c
golden raisins
1/4 c
rum

Step-By-Step

1Remove crusts. Toast bread on sheet pan in oven at 350 degrees--10 minutes.

2For custard, mix whole milk, 1 cup heavy whipping cream, white sugar, 1 tablespoon vanilla, cinnamon, 1 stick melted butter, 2 whipped eggs, in one bowl.

3Spray 9" x 13" pan with oil, place bread pudding in pan, cover with custard mix. Sprinkle raisins over all.

4Place 9" x 13" pan in larger pan with 1/2 water (bread will not burn). Place in oven 40 minutes at 350 degrees.

5In separate pot, add 1 cup heavy whipping cream, 2 tablespoons vanilla, 1 cup light brown sugar. Place on stove at medium heat, stir until sugar dissolves. Add rum of choice, cook 10 minutes. Glaze over bread pudding.

6Garnish pudding with pecans or walnuts.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American