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.
2 cheavy cream (use 4 cups of skim milk instead of 2 c milk and 2 cups heavy cream
2 csugar (use 1 1/2 cups instead)
1 stickbutter, melted (use 1/2 cup margarine)
2 Tbspvanilla extract
2 cshredded coconut
2 cchopped pecans or walnuts
1 can(s)(8 oz.) crushed pinneapple, drained
2 tspground cinnamon
How to Make Beth's Bread Pudding
- Preheat oven to 350 df.
Combine all ingredients in a large bowl. Mixture will be very moist. If soupy, add more bread pieces.
- 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:
- Lemon Sauce:
1/2 cup (1 stick) butter
1 1/2 cups powdered sugar
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.