| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 8 |
sl |
Bread |
| 1 |
|
Stick butter |
| 3 |
|
Eggs |
| 1 |
qt |
Milk |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
|
|
Nutmeg & cinnamon |
| 1 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 1/8 |
ts |
Salt |
| 2 |
c |
Boiling water |
| 6 |
tb |
Butter |
| 2 |
ts |
Vanilla |
| 2 |
|
Eggs; slightly beaten |
| 2 1/4 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Crumbled biscuits |
| 1/2 |
c |
Brown sugar |
| 1 |
c |
Sugar |
| 1 |
tb |
Flour |
| 1 |
c |
Boiling water |
| 1 |
pn |
Salt |
| 1/2 |
ts |
Vanilla |
| 3 |
tb |
Butter |
INSTRUCTIONS
VANILLA SAUCE
VANILLA SAUCE
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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