Allie Prudhomme Fonterot's Bread Pudding and Hard Sauce
Categories: Pudding | BreadServes: 9 Servings
Ingredients:
- 1 Unsalted butter; softened
- 1 c Plus 2 tablespoon sugar
- 2 cn (12-oz) evaporated milk
- - approximately 3 cups
- 3 Eggs
- 2 ts Vanilla extract
- 1 ts Ground cinnamon
- 3/4 ts Ground nutmeg
- 1/2 ts Salt
- 1/4 ts Cream of tarter
- 1/4 ts Ground ginger
- 7 Slices; stale, white
- - sandwich bread, toasted
Instructions:
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
3 minutes.
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 3/4 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
Oct 10, 1997
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