Monday, January 19, 2009

Bread Pudding

As I mentioned in my previous post, The Man wanted bread pudding for his birthday instead of a cake. I was all for that. It's been far too long since I made it. We were given this recipe by a server at the Gumbo Shop in New Orleans when we were there back in 1998. It's your basic recipe but oh, so good. I did alter the sauce recipe.

Bread Pudding:
1/2 stick butter
2 cups milk
1 qt. cubed day-old french bread
1/2 cup cubed pineapple
1/2 cup raisins

1/4 tsp. salt
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
2 eggs, beaten


Combine milk and butter in a saucepan and heat until butter is melted. In a large mixing bowl combine bread, pineapple and raisins. Add milk and butter. Mix and let stand several minutes to let bread absorb liquid.

Combine sugar, salt and spices. Add beaten eggs and vanilla and mix well. Pour over bread-milk mixture and stir until well mixed. Pour into well-greased(I use a spray) 1 1/2 quart baking dish or black iron skillet.

Bake at 350 degrees for 40 minutes. Serve warm with sauce.



Sauce:

1/2 stick butter

2 cups powdered sugar

1/4 cup milk with tsp vanilla(original recipe calls for 1/4 cup bourbon)

Cream together butter and powdered sugar. Slowly beat in milk/vanilla mixture until it forms a sauce.

We added a little ice cream for good measure. Enjoy!

1 comment:

Karen said...

Ohhhh, that looks yummy. If only I weren't on a diet...