BREAD PUDDING

Yield: 1 each 13”x9” casserole pan

INGREDIENTS:

• 2 cups sugar, granulated
• 1 doz. fresh shell eggs, beaten to blend whites and yolks
• 3 cups heavy cream
• 1 cup milk or use 4 cups ½ and ½
• 2 oz butter melted but cool
• 1/4 tsp salt
• 1 tsp cinnamon
• Pinch nutmeg
• Stale bread, French, yeast rolls, etc

METHOD:

1. Cut bread into cubes about ½ inch square and fill pan 2/3 full.
2. Beat eggs and sugar until thick.
3. Add remainder of ingredients and mix well.
4. Pour liquid mixture over bread cubes and allow to sit for at least 30 minutes or even overnight in the refrigerator.
5. Bake in a slow oven: 325 degrees standard oven. Bake until the custard sets in the middle and crust is browned and puffy.
6. Serve with desired sauce. See Hard Sauce recipe below

HARD SAUCE

• Beat 1/2 pound of soft but cool butter until fluffy, add one pound of powdered sugar and a pinch of salt slowly and beat to incorporate.
• Add Bourbon, Brandy, or Rum to taste.
• Spread on warm bread pudding.