| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1/2 |
|
-(up to) |
| 3/4 |
c |
Sugar (for the caramel) |
| 1 |
|
Loaf sandwich bread or any white bread |
| 3 1/2 |
c |
Milk |
| 1 |
|
Can pecans or walnuts; crushed |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Ground vanilla |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Sugar |
| 4 |
tb |
Butter |
| 1/2 |
c |
Seedless raisins |
INSTRUCTIONS
Put bread to soak in milk until it is completely soft; then smash bread
with a fork. Melt butter on low heat; add to milk and bread mixture.
Caramel pan (9x5x2 or 9x9x2 inches) using first sugar on medium heat until
it turns brown. Be careful not to let it burn. Let the caramel spread until
the entire bottom of the pan is covered.
Add to the mix the remaining ingredients including the eggs. Use an
electric mixer or by hand until mix is really well beaten. Pour mix into
caramelized pan. Place pan in a larger pan containing hot water. Bake at
375 degrees for 1-1/2 hours. Check the pudding after it is in the oven for
1 hour. If it looks too brown, reduce heat to 350 degrees for the remaining
half hour. Wait until pudding is completely cooled before removing from the
pan. Serves 8 to 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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