06-27-2013, 08:43 PM
Mom’s Bread Pudding
1 loaf French bread (stale) broken up
1 quart milk (2% or regular), use ¾, more as needed
1 can pet milk (evaporated milk)
3 eggs
2 cups sugar
2 T vanilla
1 stick butter
1 cup raisins (soaked in rum/whiskey) or any other dried fruit
1 can crushed pineapple
Soak bread in milk, crush with hands till mixed. Add all other ingredients. Bake in 375* oven till set (15-30 mins.). Add ½ sauce over hot pudding. Serve w/sauce on side.
Sauce:
1 stick butter
1 cup sugar
1 egg
Rum or whiskey (or brandy, can also use rum extract)
Cream sugar and butter, cook in double boiler till dissolved. Add well beaten egg & whip fast so egg doesn’t curdle. Let cool & add rum/whiskey.
1 loaf French bread (stale) broken up
1 quart milk (2% or regular), use ¾, more as needed
1 can pet milk (evaporated milk)
3 eggs
2 cups sugar
2 T vanilla
1 stick butter
1 cup raisins (soaked in rum/whiskey) or any other dried fruit
1 can crushed pineapple
Soak bread in milk, crush with hands till mixed. Add all other ingredients. Bake in 375* oven till set (15-30 mins.). Add ½ sauce over hot pudding. Serve w/sauce on side.
Sauce:
1 stick butter
1 cup sugar
1 egg
Rum or whiskey (or brandy, can also use rum extract)
Cream sugar and butter, cook in double boiler till dissolved. Add well beaten egg & whip fast so egg doesn’t curdle. Let cool & add rum/whiskey.
Forest & Cindy Olivier
1987 log cabin
2011 Roadtrek C210P
PO 1999 Foretravel 36'
1998 Newell 45' #486
1993 Newell 39' #337
