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Allie Prudhomme Fonterot’s Bread Pudding And Hard Sauce

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

INGREDIENTS

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

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 3 minutes.  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 315
Calories From Fat: 159
Total Fat: 18.1g
Cholesterol: 112.9mg
Sodium: 241.5mg
Potassium: 278.5mg
Carbohydrates: 31g
Fiber: <1g
Sugar: 30.7g
Protein: 7.8g


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