Recipe - Allie Prudhomme Fonterots Bread Pudding And Hard Sauce

1 Unsalted butter; softened
1 cup Plus 2 tablespoon sugar
2 cn (12oz) evaporated milk
approximately 3 cups
3 Eggs
2 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
Three fourths teaspoon Ground nutmeg
One half teaspoon Salt
One fourth teaspoon Cream of tarter
One fourth teaspoon 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 Three fourths 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 MCRecipe Digest V1 #835 by Bill Webster thelma@pipeline.com on
Oct 10, 1997