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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bread Pudding and Sauce Recipe

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This recipe for Bread Pudding and Sauce is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 16 oz. loaf of day old French bread, cubed
2 - 12 oz. cans of Pet milk
1 c. water
6 large eggs, slightly beaten
1 - 8 oz. can of crushed pineapple, drained
1 or 2 large apples grated
1 cup raisins
1 to 1/2 c. flaked coconut, optional
1 1/2 cups sugar
5 Tbs. vanilla
1/4 c. butter, softened and cut up

**Sauce**
3 T. butter
1 T. flour
1/2 c. sugar
1 - 8 oz. carton of whipping cream
1 T. vanilla
4 T. bourbon or rum
(see note for lemon sauce)
Directions:
Directions:
Combine bread, milk, and water. Stir in eggs;
then pineapple, apple, raisins, coconut, sugar,
vanilla, and butter. Pour into a 9x13 pan. Bake
at 350º for 35-45 minutes until set. Serve
warm with sauce.
** Sauce**
Melt butter. Whisk in flour. Cook 5 minutes. Stir
in sugar and whipping cream and cook for 3
minutes. Stir in bourbon or rum and vanilla.
Simmer 5 minutes. Spoon over each serving
of bread pudding. Best when served warm -
We prefer a lemon sauce. I used 4
tablespoons of fresh lemon juice, 1 or 2
teaspoons of lemon flavoring, and the zest
from the lemons instead of the bourbon or
rum. The lemon sauce is yummy! (When I
made it with rum sauce, I used rum flavoring.)
Personal Notes:
Personal Notes:
This is an adaptation of a recipe from my
friend, Billie Pouncey.

 

 

 

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