Allie prudhomme fonterot's bread pudding and hard sauce
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Unsalted butter; softened | |
| 1 | cup | Plus 2 tablespoon sugar |
| 2 | cans | (12-oz) evaporated milk approximately 3 cups |
| 3 | 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 | Slices; stale, white sandwich bread, toasted | |
| 3 | minutes. | |
Directions
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