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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 14 |
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In 'The Greyston Bakery Cookbook' Ingredients:
2 cups sugar |
1 cup raisins or 1 cup currants or 1 cup dried cranberries or 1 cup dried cherries |
1 cup chopped toasted pecans |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground allspice |
1/2 teaspoon ground cardamom |
8 cups bite-size pieces stale bread |
4 cups whole milk |
1/2 cup butter, melted |
3 eggs, beaten |
2 tablespoons pure vanilla extract |
4 cups strawberries (fresh or frozen) |
2 teaspoons grand marnier |
1/2 cup sugar |
1 tablespoon cornstarch |
2 teaspoons cold water |
1 cup unsalted butter, softened to room temperature |
1 cup powdered sugar, sifted |
1/4 cup dark rum or 1/4 cup brandy |
1 teaspoon pure vanilla extract |
1/4 teaspoon freshly grated nutmeg |
Directions:
1. Do not preheat oven; grease a 13 x 9 inch baking dish and set aside.
2. In a large bowl, combine the sugar, raisins, pecans, cinnamon, nutmeg, allspice, and cardamom.
3. Add the bread pieces and toss well to combine; set aside.
4. In another bowl, whisk together the milk, butter, eggs, and vanilla to blend.
5. Pour the liquid over the bread mixture and stir until the bread pieces have absorbed the liquid.
6. Pour the mixture into the prepared baking dish.
7. Place on a rack in the center of a cold oven and set the oven to 350°.
8. Bake for 1 1/2 hours, or until golden brown.
9. Transfer the pan to a wire rack to cool.
10. Serve warm drizzled with either the strawberry sauce or hard sauce.
11. Strawberry sauce-in a medium saucepan, combine the strawberries, Grand Marnier, and sugar.
12. Cover and cook over medium heat for 8-10 minutes.
13. In a small bowl, combine the cornstarch with the water; stir to blend.
14. Gradually stir the cornstarch mixture into the strawberry mixture.
15. Cook, stirring, for 2 minutes, then remove from the heat and cool slightly; serve warm.
16. Hard sauce-in the bowl of an electric mixer set on medium speed, cream the butter and sugar until light.
17. Add the rum or brandy, vanilla, and nutmeg; beat for 5 minutes; serve at room temperature.
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