INGREDIENTS

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
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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