Allie Prudhomme Fonterot's Bread Pudding And Hard Sauce Recipe

• 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

1. Place butter and sugar in large bowl.
2. Mix with electric mixer on medium speed till creamed, about 5 min, pushing sides down with a rubber spatula.
3. 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.
4. Line the bottom of a ungreased 8 by 8 inch baking dish proportionately with toasted bread, breaking it into small pcs.
5. Pour mix over bread and let set for 1 hour, patting down bread which floats up occasionally.
6. 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.
7. Remove from oven and let cold before serving.
8. .
9. Note: You can addraisins, coconut or possibly roasted pecans or possibly some other types of nuts.
10. Hard Sauce
11. 3 Tbsp.
12. butter 3/4 c. Confectioners 10X sugar, sifted 3 Tbsp.
13. Brandy or possibly rum, heated
14. Heat butter in a small sauce pan.
15. Remove from heat and stir in sugar and liquor.
16. Beat till smooth.
17. Serve over bread pudding.

butter, sugar, milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter, ginger, bread

Taken from cookeatshare.com/recipes/allie-prudhomme-fonterot-s-bread-pudding-and-hard-sauce-63445 (may not work)