| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 1 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 1/2 | c | Sugar |
| 1 | cn | Evaporated milk |
| 1 | cn | Water |
| 1 | Stick oleo; melted | |
| 2 | ts | Vanilla |
| 1/4 | ts | Nutmeg |
| 1 | Loaf French bread or potato rolls from Albertsons | |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 | Stick oleo; softened | |
| 1/3 | c | Amaretto |
INSTRUCTIONS
SAUCE In a large bowl, mix all ingredients except bread. After it has been well mixed, add bread until most of the liquid has been absorbed. Leave moist enough so that when a spoon is mashed down on bread, it will ooze. Pour into 9 x 13 baking pan and bake at 300° for 1 hour or until brown. Sauce: In a double boiler, add sugar, egg and oleo and heat, stirring constantly until sugar has dissolved and mixture is smooth. Add amaretto and cook 3 to 4 minutes longer. Serve over bread pudding. Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@premier.net> on Oct 25, 1997
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