Allie Prudhomme Fonterot’s Bread Pudding And Hard Sauce
| 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)
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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