Allie Prudhomme Fonterot’s Bread Pudding And Hard Sauce

The Body of Christ needs its women! It needs singles, newlyweds, mothers, grandmothers, aunts, “spinsters” – every last one of them. And it needs them to embrace the role God has given them without looking back. We have so much to do, and we have so little time to accomplish it all. God has given us a great gift in calling us to the home. Our role is not inferior because it is “unpaid.” Our role is not of lesser importance because it isn’t out in the public sphere. When God created mankind “male and female,” He showed us that it takes both “halves” to make up the whole of humanity. That our roles differ is a cause for rejoicing and glory – not a cause for shame or depression. When both roles complement each other beautifully, we demonstrate to the world a picture of God’s divine image that is breathtaking to behold. We demonstrate the union of Christ and His Bride, the Church. Rejecting our roles or revising them to suit our individual tastes and plans is blasphemy. I didn’t say it; St. Paul did.

Jennie Chancey

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Bread, Pudding	9	Servings

INGREDIENTS

1		Unsalted butter, softened
1	c	Plus 2 tablespoon sugar
2		12-oz evaporated milk
		approximately 3 cups
3		Eggs
2	t	Vanilla extract
1	t	Ground cinnamon
3/4	t	Ground nutmeg
1/2	t	Salt
1/4	t	Cream of tarter
1/4	t	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 <thelma@pipeline.com> on Oct 10, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 315 Calories From Fat: 159 Total Fat: 18.1g Cholesterol: 112.9mg Sodium: 241.5mg Potassium: 278.5mg Carbohydrates: 31g Fiber: <1g Sugar: 30.7g Protein: 7.8g