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Allie Bread Pudding and Hard Sauce

A home-style Allie Prudhomme Fonterot's Bread Pudding and Hard Sauce made with Unsalted Butter Softened, Plus Sugar, Evaporated Milk Approximately, Eggs, and Vanilla Extract. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 1 cup
• 2 can
• 3
• 2 tsp
• 1 tsp
• 3/4 tsp
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 7 slice

Method (preview)

1. 1

   Place butter and sugar in large bowl.

2. 2

   Mix with electric mixer on medium speed until creamed, about 5 minutes, pushing sides down with a rubber spatula.

3. 3

   Add milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter and ginger beating on low speed until batter is thoroughly blended, about 3 minutes.

4. 4

   Pour mixture over bread and let set for 1 hour, patting down bread that floats up occasionally.

5. 5

   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.

6. 6

   Remove from oven and let cool before serving..

7. 7

   Melt butter in a small sauce pan. Remove from heat and stir in sugar and liquor. Beat until smooth. Serve over bread pudding.

8. 8

   From a newspaper clipping, which cited The Prudhomme Family Cookbook

9. 9

   Entered for you by: Bill Webster

10. 10

    Oct 10, 1997