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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 9 |
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Ingredients: 1 Unsalted butter, softened 1 Cup(s) Plus 2 tablespoon sugar 2 Can(s) (12-oz) evaporated milk 3 Eggs 2 Teaspoon(s) Vanilla extract 1 Teaspoon(s) Ground cinnamon 3/4 Teaspoon(s) Ground nutmeg 1/2 Teaspoon(s) Salt 1/4 Teaspoon(s) Cream of tarter 1/4 Teaspoon(s) Ground ginger 7 Slices, white sandwich bread |
Directions: Place butter and sugar in large bowl. Mix with electric mixer on medium
speed until creamed, about 5 minutes, pushing sides down with a rubber
spatula. Add milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter
and ginger beating on low speed until batter is thoroughly blended, about
3 minutes.
Line the bottom of a ungreased 8 by 8 inch baking dish evenly with toasted
bread, breaking it into small pieces. Pour mixture over bread and let set
for 1 hour, patting down bread that floats up occasionally.
Bake at 450 degrees until very well browned and the mixture shakes like a
bowl of jelly when the pan is gently shaken back and forth, about 20 - 25
minutes. Remove from oven and let cool before serving. . Note: You can add
raisins, coconut or roasted pecans or some other types of nuts.
Hard Sauce
3 tablespoons butter 3/4 cup Confectioners 10X sugar, sifted 3 tablespoons
Brandy or rum, heated
Melt butter in a small sauce pan. Remove from heat and stir in sugar and
liquor. Beat until smooth. Serve over bread pudding.
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