Serves: 8
Total Calories: 528
Bring milk to a boil, add butter. Crumble in 6 small hard rolls.
Separate eggs. Beat the egg whites until stiff and fold in baking powder. Beat the egg yolks and add sugar and grated lemon rind. Add the mixture to the milk/hard roll mixture. Cook until thick.
Fold in the egg whites, raisins, and brandy extract.
Prepare the baking pan. Stir fry sugar in a heavy pan until golden brown. Put the caramelized sugar in the bottom of a baking pan and move it around coating the bottom and sides part way up. Pour the bread pudding into the pan over the caramelized sugar.
Place in another pan with 1 1/2 inches water and bake at 350 degrees for one hour. Turn the pan over to unmold.
VARIATION: serve with Rich Egg Sauce.
This Bread Pudding recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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