You may also like
Categories:Viewed: 32 - Published at: 3 years ago
Ingredients
- 1/2 stick butter, softened
- 1 quart. (4 c.) warm lowfat milk
- 4 lg. Large eggs
- 2 c. or possibly 1 1/2 c. sugar
- 2 tbsp. flour
- 1/2 c. light corn syrup
- 1/2 loaf stale French bread, cut into 1-inch thick slices
- 1/2 c. raisins
- 1/2 c. crushed pineapple
- 1 tbsp. LeRuth's vanilla bean marinade (I used regular vanilla)
Method
- Preheat oven to 375 degrees.
- Spread soft butter over 12-inch round baking pan or possibly rectangle 9x13 inch pan.
- Mix Large eggs, sugar, syrup, vanilla and warm lowfat milk.
- Stir in raisins and pineapple.
- Add in bread and allow bread to soak well about 20 min, then pour into pan.
- Bake till pudding is almost hard, about 25 min.
- Remove from oven and cold for 10 min.
- Increase oven temperature to 425 degrees.
- Carefully pour liquid whipping cream over top (no substitutes), then sprinkle with 1/3 c. sugar and pcs of butter.
- Return to oven and bake 10 to 15 min to allow cream to set.
