Spanish Honey Pudding

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter
1 1/2 cups	355ml	Milk
2 cups	396g / 13oz	Eggs - lightly beaten (large)
6		White country bread - torn 1" squares
		With the crust
1/2 cup	118ml	Clear, thin honey - plus
1 tablespoon	15ml	Clear, thin honey
1/2 cup	118ml	Hot water - plus
1 tablespoon	15ml	Hot water
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Vanilla

Recipe Instructions

Preheat the oven to 350 degrees and use a little of the butter to butter a 9-inch glass pie dish.

Whisk together the milk and eggs, then add the bread pieces and turn to coat them evenly. Leave the bread to soak for 15 to 20 minutes, turning over once or twice.

In a large nonstick skillet, heat the remaining butter over medium heat. Fry the soaked bread in the butter until golden, about 2 to 3 minutes on each side. Transfer the bread to the baking dish.

In a bowl, combine the honey and the hot water and stir until the mixture is evenly blended. Stir in the cinnamon and vanilla and drizzle the mixture over and around the bread. Bake for about 30 minutes, or until golden brown.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6253 broadcast 05-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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