Serves: 7
Total Calories: 620
Spread softened butter over 12-inch round baking pan. In a large bowl, mix eggs, sugar, milk, vanilla, and mace. Stir in raisins. Add bread and allow to soak 10 minutes. Pour into pan. Bake at 375° until pudding is almost firm. Remove from oven.
Topping:
Increase oven temperature to 425°. Carefully pour liquid whipping cream over top (no substitutes) then sprinkle with sugar and pieces of butter. Return to oven and bake 10–15 minutes to allow cream to set.
This Bread Pudding with Glazed Cream (from Le Ruth’s) recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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