Allie Prudhomme Fonterot's Bread Pudding And Hard Sauce Recipe
Servings: 9
Ingredients
- 1 x Unsalted butter, softened
- 1 c. Plus 2 Tbsp. sugar
- 2 can (12-ounce) evaporated lowfat milk approximately 3 c.
- 3 x Large eggs
- 2 tsp Vanilla extract
- 1 tsp Grnd cinnamon
- 3/4 tsp Grnd nutmeg
- 1/2 tsp Salt
- 1/4 tsp Cream of tarter
- 1/4 tsp Grnd ginger
- 7 slc , stale, white sandwich bread, toasted
Directions
- Place butter and sugar in large bowl. Mix with electric mixer on medium speed till creamed, about 5 min, pushing sides down with a rubber spatula. Add in lowfat milk, Large eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter and ginger beating on low speed till batter is thoroughly blended, about 3 min.
- Line the bottom of a ungreased 8 by 8 inch baking dish proportionately with toasted bread, breaking it into small pcs. Pour mix over bread and let set for 1 hour, patting down bread which floats up occasionally.
- Bake at 450 degrees till very well browned and the mix shakes like a bowl of jelly when the pan is gently shaken back and forth, about 20 - 25 min. Remove from oven and let cold before serving. .
- Note: You can addraisins, coconut or possibly roasted pecans or possibly some other types of nuts.
- Hard Sauce
- 3 Tbsp. butter 3/4 c. Confectioners 10X sugar, sifted 3 Tbsp. Brandy or possibly rum, heated
- Heat butter in a small sauce pan. Remove from heat and stir in sugar and liquor. Beat till smooth. Serve over bread pudding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 9 servings | |
| Calories 180 | |
| Calories from Fat 25 | 14% |
| Total Fat 2.8g | 3% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 285mg | 12% |
| Potassium 46mg | 1% |
| Total Carbs 35.44g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 26.12g | 17% |
| Protein 3.58g | 6% |
