Post by MarieAlice on May 19, 2003 9:15:27 GMT -6
Mother's Bread Pudding
Mother's Restaurant
New Orleans, LA
20 cups stale French bread
2 oz. brandy
6 whole eggs
1 1/2 qts. whole milk
3 tbs. brown sugar
2 cups granulated sugar
3 cups fruit thingytail (in syrup)
1/2 tbs. nutmeg, ground
3 tbs. cinnamon, ground
1 oz. pure vanilla (triple this amount if imitation)
2 sticks butter, softened to room temperature
Preheat oven to 350 degrees F. Lightly grease the bottom and sides
of a 8" x 10" (3" deep) baking pan with butter. Combine all
ingredients in a large mixing bowl and mix until all the bread is
broken into small pieces. Pour mixture into baking pan and
bake at 350 degrees F for approximately 90 minutes, until
edges and top are browned. May be served hot or cool to warm
or cold. Top with buttered brandy sauce (see below.)
Mother's buttered brandy sauce
1 cup butter, clarified
1/8 tsp. cinnamon, ground
1 pinch nutmeg, ground
2 tbs. dark brown sugar
1/2 oz. brandy
1/2 oz. Kamora
Combine all ingredients in a medium saucepan. Raise to a boil and hold
warm (in a double boiler or pot set in another pot with hot water.).
Serves 24.
Mother's Restaurant
New Orleans, LA
20 cups stale French bread
2 oz. brandy
6 whole eggs
1 1/2 qts. whole milk
3 tbs. brown sugar
2 cups granulated sugar
3 cups fruit thingytail (in syrup)
1/2 tbs. nutmeg, ground
3 tbs. cinnamon, ground
1 oz. pure vanilla (triple this amount if imitation)
2 sticks butter, softened to room temperature
Preheat oven to 350 degrees F. Lightly grease the bottom and sides
of a 8" x 10" (3" deep) baking pan with butter. Combine all
ingredients in a large mixing bowl and mix until all the bread is
broken into small pieces. Pour mixture into baking pan and
bake at 350 degrees F for approximately 90 minutes, until
edges and top are browned. May be served hot or cool to warm
or cold. Top with buttered brandy sauce (see below.)
Mother's buttered brandy sauce
1 cup butter, clarified
1/8 tsp. cinnamon, ground
1 pinch nutmeg, ground
2 tbs. dark brown sugar
1/2 oz. brandy
1/2 oz. Kamora
Combine all ingredients in a medium saucepan. Raise to a boil and hold
warm (in a double boiler or pot set in another pot with hot water.).
Serves 24.