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Bread and Butter Pudding
Book Information
The Professional Chef (8th Edition)
Page: 1140
Ingredients
Brioche Loaf (p. 1076) or Challah (p. 1080)
Butter
Cinnamon
Egg
Egg Yolk
Milk
Raisins
Rum
Vanilla Extract
Tags
Custards, Creams, Mousses