Allie prudhomme fonterot's bread pudding and hard sauce

Yield: 9 Servings

Measure Ingredient
1 \N Unsalted butter; softened
1 cup Plus 2 tablespoon sugar
2 cans (12-oz) evaporated milk approximately 3 cups
3 \N Eggs
2 teaspoons Vanilla extract
1 teaspoon Ground cinnamon
¾ teaspoon Ground nutmeg
½ teaspoon Salt
¼ teaspoon Cream of tarter
¼ teaspoon Ground ginger
7 \N Slices; stale, white sandwich bread, toasted
\N 3 minutes.

Place butter and sugar in large bowl. Mix with electric mixer on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula. Add milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter and ginger beating on low speed until batter is thoroughly blended, about Line the bottom of a ungreased 8 by 8 inch baking dish evenly with toasted bread, breaking it into small pieces. Pour mixture over bread and let set for 1 hour, patting down bread that floats up occasionally.

Bake at 450 degrees until very well browned and the mixture shakes like a bowl of jelly when the pan is gently shaken back and forth, about 20 - 25 minutes. Remove from oven and let cool before serving. . Note: You can add raisins, coconut or roasted pecans or some other types of nuts.

Hard Sauce

3 tablespoons butter ¾ cup Confectioners 10X sugar, sifted 3 tablespoons Brandy or rum, heated

Melt butter in a small sauce pan. Remove from heat and stir in sugar and liquor. Beat until smooth. Serve over bread pudding.

From a newspaper clipping, which cited The Prudhomme Family Cookbook Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@...> on Oct 10, 1997

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