Bread Pudding (New Orleans's Style)
(Serves 12)
(Serves 12)
2 loaves, Stale french bread
¼ lb butter
¼ cup brown sugar
1¼ cup white sugar
3 eggs beaten
¼ lb raisins
1 can crushed pineapple, 8 ozs
1 can evaporated milk
3 tblsp vanilla
½ tsp nutmeg
½ tsp cinnamon
¼ lb butter
¼ cup brown sugar
1¼ cup white sugar
3 eggs beaten
¼ lb raisins
1 can crushed pineapple, 8 ozs
1 can evaporated milk
3 tblsp vanilla
½ tsp nutmeg
½ tsp cinnamon
NOTES:
Instructions
Pre-heat the oven to 350° F.
Melt the butter, and set aside, tear bread into chunks, douse with water, then squeeze the water out.
Mix all the ingredients together.
Grease a 9" x 5" or similarly sized baking dish with butter.
Spread the mix evenly into the dish. Place in the center of the oven, for 40-45 minutes.
Serve with Bourbon or Rum sauce. (¼ cup liquor, ¼ cup sugar, ¼ lb butter all melted together in a blissful-scintillating way!)
