My friend Tony aka Gabby DiVine sent me this recipe. I remember my mama always saying. “save the dinner rolls, we are going to make a bread pudding” We knew she was joking. My mother was a lot of fun and always made life fun for her kids. She could easy make jokes and loved to laugh. There were so many inside jokes in our family that any outsiders would have thought we were nuts escaped from the mental hospital. Tony now lives in New Orleans with his partner but he is still a trusted loving friend. Thanks Tony (Gabby). I’m going to need my insulin after reading this recipe!
1 loaf French bread
½ stick salted butter, softened
3 large eggs
1 cup white chocolate chips
2 cups sugar
1 ½ cups sugar
1 teaspoon cinnamon
1 tablespoons vanilla
½ cup raisins
Preheat oven 350. Cut bread in half lengthwise and spread softened butter on each side. Toast bread in oven until lightly browned. Remove bread from oven and when cool cut into small1 inch cubes. (Should make about 12 cups). Plump raisins by soaking them in warm water for a few minutes and drain. Mix all ingredients in a bowl. Pour mixture into buttered 9x13 in pan. Bake 35-45 min until lightly browned on top. Serve warm.
Hot Buttered rum sauce
In a heavy sauce pan melt 1 stick salted butter over med heat, stir in ½ cup heavy cream until blended and then add ½ cup sugar. Whisk continuously until it reaches 220 degree. Remove from heat. Stir in 1 teaspoon vanilla, 1 teaspoons rum and ½ teaspoons cinnamon. Spoon hot sauce over individual servings of bread pudding.
ENJOY!
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