Nut Pudding Bahiana from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (325°F.). Add the bread crumbs and butter to the hot milk. Cool. Add the beaten eggs to the milk mixture along with the remaining ingredients except sauce. Turn into eight...
Ingredients
- 1 cup fine dry bread crumbs
- 2 tablespoons butter
- ½ cup ground toasted Brazil nuts
- 6 tablespoons sugar
- 2 eggs, lightly beaten
- 2 cups milk, scalded
- Apricot Sauce
- ½ teaspoon grated lemon rind
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