Yield: 9 Servings
|1 \N||Unsalted butter; softened|
|1 cup||Plus 2 tablespoon sugar|
|2 cans||(12-oz) evaporated milk approximately 3 cups|
|2 teaspoons||Vanilla extract|
|1 teaspoon||Ground cinnamon|
|¾ teaspoon||Ground nutmeg|
|¼ teaspoon||Cream of tarter|
|¼ teaspoon||Ground ginger|
|7 \N||Slices; stale, white sandwich bread, toasted|
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.
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