Allie Prudhomme Fonterot's Bread Pudding

This is the bread pudding my mother just loved to make and eat.

Prep Time: 30 minutes

Cook Time: 25 minutes

Ingredients:

• 1/2 cup butter, softened
• 1 cup plus 2 tablespoons sugar, divided
• 2 (12 ounce) cans evaporated milk (apprx. 3 cups)
• 3 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon cream of tarter
• 1/4 teaspoon ground ginger
• 7 slices, stale, white sandwich bread, toasted and torn into small pieces
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• HARD SAUCE
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• 3 tablespoons butter
• 3/4 cup powdered sugar, sifted
• 3 tablespoons rum or Brandy, heated

Preparation:

Cream butter and sugar with an electric mixer. Add the rest of the ingredients except the bread and Hard Sauce. Mix for 3 more minutes.

Preheat the oven to 450 degrees. Line the bottom of a ungreased 8 by 8 inch baking dish evenly with toasted bread. Pour mixture over bread and let set for 1 hour, patting down bread as it floats up.

Bake for about 20-25 minutes or until well browned and the mixture shakes like a bowl of jelly. Remove from oven and let cool before serving.

Makes 8 - 10 servings.

Optional: You can add 1 cup of raisins, coconut or toasted nuts.

Hard Sauce

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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