Allie Prudhomme Fonterot's Bread Pudding And Hard Sauce
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Allie Prudhomme Fonterot's Bread Pudding And Hard Sauce
  Bread    Pudding    Sauces  
Last updated 6/12/2012 1:03:31 AM. Recipe ID 27523. Report a problem with this recipe.
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      Title: Allie prudhomme fonterot's bread pudding and hard sauce
 Categories: Pudding, Bread
      Yield: 9 Servings
 
      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.
  




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Recipe ID 27523 (Apr 03, 2005)

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