The Silver Palate Cookbook
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
An easy dessert to prepare, with the added bonus of using up excess bread. The recipe calls for a loaf of stale french bread, soaked in milk, and then sugar, eggs, vanilla and raisins are mixed in, and it baked in a pyrex pan. The most difficult part is making the sauce - you need a double boiler, and you melt butter with powdered sugar, and then whisk in an egg (and mix till its cool), and then a bit of whiskey.
I've prepared this recipe several times. This time, I had a big pile of fairly bland bread sticks left over from a party. It was 20 oz of bread. I increased the number of eggs because I was concerned it would be too wet (bread wasn't really stale) - and it turned out just the texture I wanted.
Finally, my daughter does not care for raisins. So I replaced the raisins with cut up dried figs. That unexpected flavor and bit of crunch from the figs was great, and I'd do it again in a heartbeat.
Don't you have old stale bread hanging around? Don't waste it - you'll love this.
(edited 21st November 2011) (0) comment (3) useful
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