Mrs. Wright's Bread Pudding

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by A Taste of Taliesin West

azfamily.com

Posted on February 15, 2012 at 12:33 PM

Updated Wednesday, Feb 15 at 12:41 PM

PHOENIX -- As part of the celebration of the 75th Anniversary of Taliesin West, the Taliesin Fellowship is sharing some of its favorite and more unusual recipes in a commemorative cookbook -- "A Taste of Taliesin West."

Serving Size: Makes 8-10 servings

In 6 C warm milk; soak:
4 C fresh cake (diced)
4 C fresh bread (diced)

OR you can substitute:

 3 1/2 cups each of stale cake and bread
(You can make this with anything and it is delicious. Great way to use up baked goods leftovers, croissants, rolls, cupcakes  etc.)

Separately, combine:
6 egg yolks
¼ C sugar
¾ t salt

Pout this mixture slowly over the soaked bread and stir lightliy with a fork until well blended together.

Fold in:
6 egg whites (stiffly beaten)

Pour in baking dish and bake at 350 degrees for 45 minutes. Serve warm with fresh whipped cream or ice cream.


The reception celebrating the 75th Anniversary of Taliesin West takes place at the Phoenix Art Museum tomorrow from 5:30 p.m. to 9:30 p.m. Guests will be able to sample recipes from the book at the event. All proceeds will go toward the preservation of Taliesin West and the Frank Lloyd Wright School of Architecture. Tickets are $150. To order the cookbook or attend the 75th Anniversary celebration, visit www.franklloydwright.org or call 480-860-2700.

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