1 French bread loaf;about 8 oz
10 Eggs;large
1 1/4 c Sugar,granulated
4 c Milk;whole
1/4 ts -Salt
1 1/2 ts Vanilla extract
-Lemon Curd (see below)
2/3 c Raisins, golden
-Raspberry Sauce (see below)
-or use one from fresh
-berries
LEMON CURD
3 Eggs;large
1 Egg yolk
1 c Sugar, granulated
2 Lemons;large,grated rind of
1/3 c Lemon juice
1/2 c Butter;unsalted, cut in 1″
-pieces
RASPBERRY SAUCE
2 pk Fresh raspberries in syrup;
-300g each, thawed
For pudding: Cut bread in 1/2″ slices. Arrange on baking sheets; bake in a
325F oven until dry, about 10 minutes, truning halfway through; do not
brown. Set aside. In large bowl, beat together eggs and 1 cup sugar. Beat
in milk, salt and vanilla. Set aside. Butter shallow baking dish, about 13″
X 8″ and arrange layer of bread slices on bottom. Spoon half of Lemon Curd
over top and spread evenly. Sprinkle with half of raisins. Arrange second
layer of breads, arranging at right angles to the first layer. (You may
have extra bread, don’t panic, savwe for crutons). Spoon remaining curd on
top; sprinkle with remaining raisins. Spoon egg mixture over top; let stand
at room temperature 1 hour. Sprinkle reserved 1/4 cup sugar on top. Place
baking dish in large shallow pan;place both in 350F oven; pour water into
large pan halfway up sides of baking dish. Bake 45 minutes or till top is
puffed and just barely coloured. Serve hot or at room temperature. To
serve, spoon Raspberry Sauce on to individual plates and top with square of
pidding. SERVES: 12
Lemon Curd: In top of double boiler, beat together whole eggs, egg yolk and
sugar until blended. Stir in lemon rind and juice; add butter. Place over
hot water;cook over moderate heat, stirring and scraping sides frequently
with rubber spatula, 15 to 20 minutes or until thick as mayonnaise. Remove
from heat and let cool; stir occaisionally.
Raspberry Sauce: Puree berries and syrup in food preocessor or blender.
Pass through strainer to remove seeds. Refrigerate for later use.
SOURCE: published in Toronto Star
From
Yields
12 Servings