beth's bread pudding
(2 ratings)
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This recipe is a specialty in New Orleans. With pecans, coconut and crushed pinneapple, makes a rich dessert. I will add a lighter version for all of us that don't need the extra calories.
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(2 ratings)
yield
10 -12
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For beth's bread pudding
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1loaf (10 oz) stale french bread, broken into bite -size pieces. or combination stale french bread and stale wheat bagel or stale wheat bread to total 12 cups bite-sized pieces.
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2 cmilk
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2 cheavy cream (use 4 cups of skim milk instead of 2 c milk and 2 cups heavy cream
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2 csugar (use 1 1/2 cups instead)
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1 stickbutter, melted (use 1/2 cup margarine)
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3 lgeggs
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2 Tbspvanilla extract
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2 cshredded coconut
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2 cchopped pecans or walnuts
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1 can(8 oz.) crushed pinneapple, drained
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2 tspground cinnamon
How To Make beth's bread pudding
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1Preheat oven to 350 df. Combine all ingredients in a large bowl. Mixture will be very moist. If soupy, add more bread pieces.
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2Let stand for 10-15 minutes, until bread is well soaked. Pour into buttered baking dish. Place on middle rack of oven. Bake at 350 degrees for approximately one hour or until top is golden brown. 10-12 servings Serve warm with Sauce. following:
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3Lemon Sauce: 1/2 cup (1 stick) butter 1 1/2 cups powdered sugar 1 egg 1/2 cup lemon juice Cream butter and sugar over medium heat until smooth and creamy. Remove from heat. Blend in egg. Continue to stir while adding lemon juice. Serve warm over Bread pudding. Sauce thickens when cooled. Warm sauce before serving. Best when made the day before. Beth's bread Pudding and Lemon Sauce freeze well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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