Blood Clot Cake
1/2 stick of butter
4 cups day-old French bread (broken into 1-inch pieces)
3 eggs
2 cups milk
1/2 cup sugar
2 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
red food coloring
1 cup fresh raspberries
Blood sauce:
3 tbsp. butter or margarine
2 tbsp sugar
1 tbsp cornstarch
3/4 c milk
1/4 grenadine syrup
1 tsp. vanilla
1. Place butter or margarine in a small microwave safe bowl or measuring cup
for about 30 seconds or until melted. Set aside. Preheat oven to 350 degrees.
2. Fill prepared casserole dish with bread cubes and cover with the melted
butter. Use a wooden spoon to toss and coat bread cubes evenly. Set aside.
3. In a medium mixing bowl, whisk together eggs, milk, sugar, vanilla,
cinnamon, nutmeg, salt, and enough red food coloring to make the mixture a nice
shade of blood red. Stir in raspberries and pour entire mixture over bread
cubes. Stir gently with the wooden spoon to coat.
4. Place casserole in oven. Bake for about forty minutes or until a butter
knife inserted in the center comes out clean.
5. While clot cake is baking, prepare warm blood sauce. Melt the 3 tbsp of
butter in a small saucepan. Combine sugar and cornstarch in a small mixing
bowl, and stir with a fork. Then add it to the melted butter. Stir in milk
and grenadine syrup. Continue to cook and stir with a fork over a medium heat
until mixture comes to a full boil. Boil for one minute. Carefully remove
from the heat and stir in vanilla. Set aside until clot cake has finished
baking and is cool enough to handle.
6. Just before serving, have an adult help you cut clots into six equal
portions. Pour warm blood over over each clot square and serve.
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