Bread pudding with whiskey crème Inglese

2ea loafs of bread
2 cups milk
1 cup ½ and ½
2 cups sugar
12ea eggs
2 tsp cinnamon
2 tsp vanilla extract

½ cup dry figs diced
½ cup dried cranberries
2ea diced peeled Granny Smith apple
1 ea sliced pears
½ cup golden raisins

1. Dice bread and place in a bowl
2. In a separate bowl combine remaining indigents
3. Pour over diced bread, mix well and let sit for 20 minutes
4. Spray baking dish, adds brad mixture and top with butter, cinnamon and sugar
5. bake in a water bath @ 350° until golden

Crème Inglese
12 ea egg yolks
1 ¼ cup sugar
1 qt milk
2 tsp vanilla
¾ cup flour
tt whiskey


1. Bring milk to a boil
2. In a separate bowl whip the egg yolks, sugar and flour together
3. When milk boils and slowly to egg mixture, put back into a heavy pot and cook over medium heat constantly stirring until thick
4. take off the heat and add the vanilla, cool over a ice bath, add whiskey and serve with the warm bread pudding

Catering to your Tastes, Pottstown, Pa  610-326-4787