| 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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