| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 8 | Bread | |
| 1 | Stick butter | |
| 3 | Eggs | |
| 1 | qt | Milk |
| 1/2 | c | Sugar |
| 1/2 | t | Salt |
| 1 | t | Vanilla |
| Nutmeg & cinnamon | ||
| 1 | c | Sugar |
| 2 | T | Cornstarch |
| 1/8 | t | Salt |
| 2 | c | Boiling water |
| 6 | T | Butter |
| 2 | t | Vanilla |
| 2 | Eggs, slightly beaten | |
| 2 1/4 | c | Milk |
| 1 | t | Vanilla |
| 1/2 | t | Cinnamon |
| 1/4 | t | Salt |
| 2 1/2 | c | Crumbled biscuits |
| 1/2 | c | Brown sugar |
| 1 | c | Sugar |
| 1 | T | Flour |
| 1 | c | Boiling water |
| 1 | pn | Salt |
| 1/2 | t | Vanilla |
| 3 | T | Butter |
INSTRUCTIONS
Generously butter bread (both sides). Beat eggs & mix with milk, sugar, salt, vanilla, nutmeg & cinnamon. Pour milk mixture over the buttered bread & let soak at least 1 hour. Mash with potato masher & bake 50-60 minutes in a 13x9-inch buttered casserole at 350. Serve warm with vanilla sauce. Vanilla Sauce: Combine sugar, cornstarch & salt in pan. Add boiling water gradually, stirring. Cook over medium heat, stirring constantly, about 5-10 minutes. Remove from heat, add butter & vanilla. Combine eggs, milk, vanilla, cinnamon & salt. Stir in biscuit crumbs. Pour into 8x8x2-inch ovenware baking dish. Bake at 350 for 45-50 minutes. (Pudding will rise in the oven & fall as it cools.) Serve with vanilla sauce. Vanilla Sauce: Mix sugar & flour. Add remaining ingredients & cook over medium heat until desired thickness. From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 892
Calories From Fat: 367
Total Fat: 41.6g
Cholesterol: 261.8mg
Sodium: 580.7mg
Potassium: 457.4mg
Carbohydrates: 117.8g
Fiber: <1g
Sugar: 114.4g
Protein: 14.1g