Allie Prudhomme Fonterot's Bread Pudding and Hard Sauce

Title:
Allie Prudhomme Fonterot's Bread Pudding and Hard Sauce

Yield:
9 Servings

Categories:
Pudding,
Bread




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






 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 
on


 Oct 10, 1997