---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Stanford Court Bread Pudding
  Categories: Puddings, Desserts, Masterchefs, Frisco, Fo
       Yield: 12 servings
       1 lb Flour, bread                      1/2 oz Salt
   1 1/2 oz Sugar                               5 lg Eggs
     1/2 oz Yeast, fresh, active                8 oz Butter, unsalted
 -----------------------------FRUIT AND CUSTARD-----------------------------
       2 md Apple, green                        1 c  Sugar
       1 pt Raspberries OR                    1/2 c  Flour
       1 pt Strawberries, sliced                1 qt Cream, heavy
       6 lg Eggs                           
      In a bowl, mix the flour, sugar, yeast and salt.  Blend well.  Add
   eggs and continue mixing until dough is smooth.
      Add butter in 4 stages, working each piece into the dough before
   adding more.
      Continue mixing until dough is very elastic and clings to the
   spoon.  Cover with plastic and chill for six hours.
      Unwrap the dough and cut it in half.  Shape each half into a ball
   and then work into a loaf with the palm of the hand.  Place each loaf
   into a clean loaf pan and let stand in a warm spot.
      When the dough has become slightly puffy, deflate with hands.
   Allow the dough to rise again, to the top of the pan.
      Bake in a preheated 350 F oven for about 45 minutes, until the
   dough pulls away from the sides of the pan and is golden brown.
      Turn loaves out of the pans and let them cool on a wire rack.
   (Only one loaf is used in this recipe.)
   Fruit and Custard:
      Mix the eggs, sugar, and flour together until smooth.  Pour in the
   cream and blend well.
      Peel, core, and slice the apples.
      Cut the crust off of the brioche, slice, then cut into triangles.
      Butter a 1-quart souffle dish and line the bottom with one-third of
   the brioche slices.  Cover the brioche with apple slices, then pour
   one-third of the custard over the apples.  Form a second layer of
   brioche slices and cover with a layer of raspberries (sliced
   strawberries may be substituted.) Pour another one-third of the
   custard over the raspberries.  Top with remaining brioche and custard.
      Bake at 375 F for 60 - 70 minutes or until the top is golden brown
   and the custard is slightly firm.
      Sprinkle with powdered sugar and serve when completely cool.
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Christian Iser, Fournou’s Ovens, Stanford Court Hotel,
       :       San Francisco, CA
       Pastry Chef:  Jim Dodge