Name: Allie Prudhomme Fonterot's Bread Pudding and Hard Sauce
Ingredients: 1 Unsalted butter; softened; 1 c Plus 2 tablespoon sugar; 2 cn (12-oz) evaporated milk approximately 3 cups; 3 Eggs; 2 ts Vanilla extract; 1 ts Ground cinnamon; 3/4 ts Ground nutmeg; 1/2 ts Salt; 1/4 ts Cream of tarter; 1/4 ts Ground ginger; 7 Slices; stale, white sandwich bread, toasted; 3 minutes.

Benefits of delighting ourselves in God: 1. Delight in God will prove that you know Him and love Him and that you are prepared for His kingdom, for all who truly delight in Him shall enjoy Him. 2. Prosperity, which is merely the small addition of earthly things, will not easily corrupt you or transport you. 3. Adversity, that is, the withholding of earthly delights, will not much grieve you or easily deject you. 4. You will receive more profit from a sermon or good book or conversation you delight in, than other people, who don’t delight in them, will receive from many such opportunities. 5. All your service will be sweet to yourself and acceptable to God; if you delight in Him, He certainly delights in you (Psalm 149:4; 147:11; 1 Chronicles 29:17). 6. He will have a continual feast with you, to sweeten all the crosses of your life and provide you with joy greater than your sorrow in your saddest condition. 7. When you delight in God, your created pleasures will be sanctified to you and warranted in their proper place, which in other people are idolatrous or corrupt.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Pudding, Bread	9	Servings

INGREDIENTS

1		Unsalted butter; softened
1	c	Plus 2 tablespoon sugar
2	cn	(12-oz) evaporated milk approximately 3 cups
3		Eggs
2	ts	Vanilla extract
1	ts	Ground cinnamon
3/4	ts	Ground nutmeg
1/2	ts	Salt
1/4	ts	Cream of tarter
1/4	ts	Ground ginger
7		Slices; stale, white sandwich bread, toasted
	3	minutes.

INSTRUCTIONS

Place butter and sugar in large bowl. Mix with electric mixer on medium
speed until creamed, about 5 minutes, pushing sides down with a rubber
spatula. Add milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter
and ginger beating on low speed until batter is thoroughly blended, about
Line the bottom of a ungreased 8 by 8 inch baking dish evenly with toasted
bread, breaking it into small pieces. Pour mixture over bread and let set
for 1 hour, patting down bread that floats up occasionally.
Bake at 450 degrees until very well browned and the mixture shakes like a
bowl of jelly when the pan is gently shaken back and forth, about 20 - 25
minutes. Remove from oven and let cool before serving. . Note: You can add
raisins, coconut or roasted pecans or some other types of nuts.
Hard Sauce
3 tablespoons butter 3/4 cup Confectioners 10X sugar, sifted 3 tablespoons
Brandy or rum, heated
Melt butter in a small sauce pan. Remove from heat and stir in sugar and
liquor. Beat until smooth. Serve over bread pudding.
From a newspaper clipping, which cited The Prudhomme Family Cookbook
Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@pipeline.com> on
Oct 10, 1997

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