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Allie Prudhomme Fonterot's Bread Pudding and Hard Sauce

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Bread Puddings


  • 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.
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