Make this for Mother's Day for yourself, I am.
My brother has a premier catering business in Provo, Marvellous Catering. Recently he opened a lunch restaurant next to his state of the art catering kitchen called Molly's (Named for our mother) It is in its first month of business and is worth your time if you are wanting somewhere to eat while in Provo. It is only open from 11:00-2:00 so you need to be prepared--753 W. Columbia Lane. We ate there last week. I recommend the Chicken with the White Wine Sauce. It is delicious. For dessert I would have the Raspberry Bread Pudding. Oh my gosh, this is out of this world good. I didn't get the recipe but I did get a couple of tips--Texas toast for the bread was one. I came home and googled Texas Toast bread pudding and came up with something that will rival his...OK maybe it is the same one. He probably found it on the internet. So here is my recipe and be sure to eat at Molly's when you are in Provo.
RASPBERRY BREAD PUDDING
½ loaf of cubed Texas Toast (9 slices) (This is a thick Wonder bread product sold at your grocer if you are not familiar with it. It is the secret ingredient but I have used other bread and it is good also) Pace the cubed bread in your greased baking dish and toss with 2 C. fresh or frozen raspberries.(this is about 2 little boxes)
Beat together: 1 C. cream, 1 ½ C. milk, 10 T. sugar & 3 extra large eggs. Pour over the bread cubes and press down to submerge all the bread as best you can. Melt 2 T. butter and drizzle over the top to cover all the bread. Smooth around with a spoon and sprinkle with 3 T. sugar (coarse raw sugar is nice but any will work) (Sometimes I melt 2 T. of butter and mix it with 1/3 C. sugar and 3/4 C. toasted sliced almonds and top before baking to make extra special.)
Bake 300 degrees for 1 hour. (This is the next secret)
VANILLA CUSTARD SAUCE
Place these ingredients in a saucepan and bring to a slow boil:
1 ½ C. Cream
3/4 C. Milk
1 tsp. vanilla
6 T. sugar
A pinch of salt
(If you like rum or brandy sauce add 1-2 T. here )
Mix 3 egg yolks and 1 T. cornstarch together well. Put about ¼ C. of your hot cream into the yolks and mix a bit then pour back into the pot and bring back to a boil until thick and remove from heat. Don’t boil very long.
Butter and sugar on the top makes a nice crisp top (this is my addition)
This sauce is lovely and rich. Not Jack's but good.
The baked dish. It is making me drool but I am a bread puding junkie.