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Recipe Name: Allie Prudhomme Fonterot's Bread Pudding And Hard Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 9

1 Unsalted butter, softened
1 Cup(s) Plus 2 tablespoon sugar
2 12-oz evaporated milk
approximately 3 cups
3 Eggs
2 Teaspoon(s) Vanilla extract
1 Teaspoon(s) Ground cinnamon
3/4 Teaspoon(s) Ground nutmeg
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Cream of tarter
1/4 Teaspoon(s) 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

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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