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Receta Allie Prudhomme Fonterot's Bread Pudding And Hard Sauce
by Global Cookbook

Allie Prudhomme Fonterot's Bread Pudding And Hard Sauce
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Ingredientes

  • 1 x Unsalted butter, softened
  • 1 c. Plus 2 Tbsp. sugar
  • 2 can (12-ounce) evaporated lowfat milk approximately 3 c.
  • 3 x Large eggs
  • 2 tsp Vanilla extract
  • 1 tsp Grnd cinnamon
  • 3/4 tsp Grnd nutmeg
  • 1/2 tsp Salt
  • 1/4 tsp Cream of tarter
  • 1/4 tsp Grnd ginger
  • 7 slc , stale, white sandwich bread, toasted

Direcciones

  1. Place butter and sugar in large bowl. Mix with electric mixer on medium speed till creamed, about 5 min, pushing sides down with a rubber spatula. Add in lowfat milk, Large eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter and ginger beating on low speed till batter is thoroughly blended, about 3 min.
  2. Line the bottom of a ungreased 8 by 8 inch baking dish proportionately with toasted bread, breaking it into small pcs. Pour mix over bread and let set for 1 hour, patting down bread which floats up occasionally.
  3. Bake at 450 degrees till very well browned and the mix shakes like a bowl of jelly when the pan is gently shaken back and forth, about 20 - 25 min. Remove from oven and let cold before serving. .
  4. Note: You can addraisins, coconut or possibly roasted pecans or possibly some other types of nuts.
  5. Hard Sauce
  6. 3 Tbsp. butter 3/4 c. Confectioners 10X sugar, sifted 3 Tbsp. Brandy or possibly rum, heated
  7. Heat butter in a small sauce pan. Remove from heat and stir in sugar and liquor. Beat till smooth. Serve over bread pudding.