beth's bread pudding

Name: Beth's Bread Pudding
Prep time: 15 min
Cook time: 1 h
Yield: 10
Cuisine: French
Ingredients: 1 - loaf (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.; 2 cup(s) milk; 2 cup(s) heavy cream (use 4 cups of skim milk instead of 2 c milk and 2 cups heavy cream; 2 cup(s) sugar (use 1 1/2 cups instead); 1 stick(s) butter, melted (use 1/2 cup margarine); 3 large eggs; 2 tablespoon(s) vanilla extract; 2 cup(s) shredded coconut; 2 cup(s) chopped pecans or walnuts; 1 can(s) (8 oz.) crushed pinneapple, drained; 2 teaspoon(s) ground cinnamon

(2 RATINGS)

153 Pinches

Carol Junkins

Hanson, MA

Updated on Aug 8, 2011

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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prep time 15 Min

cook time 1 Hr

method Bake

yield 10-12 serving(s)

Ingredients

1 - loaf (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.
2 cups milk
2 cups heavy cream (use 4 cups of skim milk instead of 2 c milk and 2 cups heavy cream
2 cups sugar (use 1 1/2 cups instead)
1 stick butter, melted (use 1/2 cup margarine)
3 large eggs
2 tablespoons vanilla extract
2 cups shredded coconut
2 cups chopped pecans or walnuts
1 can (8 oz.) crushed pinneapple, drained
2 teaspoons ground cinnamon

How To Make beth's bread pudding

Step 1

Preheat oven to 350 df. Combine all ingredients in a large bowl. Mixture will be very moist. If soupy, add more bread pieces.

Step 2

Let 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:
Step 3

Lemon 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.
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