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
Yields
12 Servings