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Ingredients:
1/2 to 3/4 loaf of bread (1 lb loaf), torn into 1" squares
6 to 8 eggs
2 cups Half and Half or whipping cream
1 cup milk
4 tablespoons butter, melted
1/2 to 3/4 cups white or brown sugar
2 tablespoons vanilla
1/2 cup lightly chopped pecans, if desired
1 teaspoon cinnamon, if desired
1 teaspoon nutmeg, if desired
sprinkle of ground cloves, if desired
1 cup of any of the following: dried or fresh blueberries, craisins or fresh cranberries, raspberries, blackberries or huckleberries
*In Alaska, crowberries or bog cranberries are especially good.
*Use berries you've harvested, or try dried berries from the grocery store.
Optional - Bourbon Sauce
1 cup Karo light syrup
1/2 cup sugar
1/2 cup bourbon whiskey
1/2 cup butter
Instructions:
Preheat oven to 325 degrees. Grease a 9x13" pan (it looks nicest to serve it in a glass pan). Tear bread into the pan and smooth for an even layer. Slightly beat eggs, add Half and Half/cream and milk, melted butter, sugar, vanilla and spices, if desired. Blend until well-mixed and sugar is incorporated. Toss berries (and nuts, if desired) in with bread pieces and mix them in a bit. Pour custard mixture over bread and berries/nuts. Allow pan to sit for at least 30 minutes so bread can absorb custard. Pat down any bread that is floating on top so it doesn't scorch. Place in oven and bake for 35-50 minutes. It will be finished when the top has puffed up and it is slightly browned.
For ultimate decadence, serve warm with whipped cream and Bourbon sauce. For Bourbon sauce combine all incredients over heat until well mixed. Also good for breakfast, usually without the whiskey sauce!
Notes:
Fall
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Copyright © 1999 - 2004 Lanier Publishing International
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