| 1 loaf of stale bread (French preferred, but it works great with brioche or Italian) |
1/8 loaf |
$0.19 per ounce
|
$0.05 |
| 1/4 lb sweet butter |
1/2 oz |
$3.99 per 16 ounces
|
$0.12 |
| 1/4 lb black raisins (golden are good, too) |
1/2 oz |
$6.29 per 24 ounces
|
$0.13 |
| 3 whole eggs, beaten |
3/8 eggs |
$2.53 per 12 items
|
$0.08 |
| 1/4 C light brown sugar |
1 1/2 teaspoons |
$2.79 per 2 pounds
|
$0.02 |
| 1 can evaporated milk |
1/8 can |
$1.79 per 12 fluid ounces
|
$0.22 |
| 1-1/4 C granulated sugar |
2 tablespoons |
$1.44 per pound
|
$0.10 |
| 1 small can of crushed pineapple, about a cup (in it's own juice, but drain it and drink the juice - you only want the pineapple) |
1/8 can |
$2.59 per 20 ounces
|
$0.27 |
| 3 T pure vanilla extract |
3/8 teaspoon |
$8.00 per 8 fluid ounces
|
$0.06 |
| 1/2 tsp freshly grated nutmeg |
0.06 teaspoon |
n/a
|
|
| 3/4 C sweet butter at room temperature |
1 tablespoon |
$3.99 per 16 ounces
|
$0.19 |
| 1-1/2 C granulated sugar |
3 tablespoons |
$1.44 per pound
|
$0.12 |
| 2oz good rum - I prefer Mount Gay (you can substitute rum extract if you are not a rum person, it is a great and versatile flavoring) |
1/4 oz |
$0.35 per fluid ounce
|
$0.09 |
| Total per Serving |
$1.46 |
| Total Recipe |
$11.65 |
Ruby's Creole Bread Pudding & Butter Rum Sauce - Recipe Cost
Suggestions?