Christine's Version of Pascal's Bread Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 loaf of French bread ( any kind will work but the really airy light bread works best)
2¾ half and half
½ c. sugar
4-5 eggs
5½ tbsp. melted butter
⅛ c. vanilla
⅓ of a single serving can of pineapple juice
Topping:
¼ c. Brandy or more depending on your taste.
2 sticks butter melted
1 c. sugar
⅛ c. vanilla
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Directions: |
Directions: Cut or tear French bread into pieces or cubes. Pour half-and-half on French bread. Let half-and-half soak into bread. Add remaining ingredients to French bread mixture. Be careful not to get the butter hot it will cook the eggs. Mix by hand until blended evenly or I use a wooden spoon. Pour mixture into an ungreased baking dish. Preheat oven to 350°. Bake in a water bath for 45 minutes to 1 hour.
Topping:
Let butter sit at room temperature until very soft. Add the remaining ingredients and blend with mixer until smooth. Pour over bread pudding. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:20 min. |
Personal
Notes: |
Personal
Notes: I leave out the raisins because most of my friends don't like them. But when I'm in the mood for raisins I use golden raisins. Note that I'm all about the fat and sugar and Brandy. This is the only time I consume alcohol.....I just want Grandma and Mom to know that!!
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