Pies, Cobblers, Pudding, Etc. 
 


Bread Pudding with Caramel Sauce

 

1 c. firmly packed dark brown sugar

5 slices whole wheat bread

3 Tbsp. margarine, softened

3 c. milk

1/8 tsp. salt

2 eggs, beaten

1 1/2 tsp. vanilla extract

Ice cream or frozen whipped topping (optional)

 

Generously butter a 1 1/2 quart baking dish.  Sprinkle the brown sugar on the bottom of the dish.  Cut away the crust from your bread slices;  spread each slice with margarine.  Cut each slice in quarters and arrange in dish, buttered side down, on top of the brown sugar.

 

Combine milk, salt, eggs and vanilla; pour over bread.  Bake in 350F oven for 1 hour or until knife inserted in center comes out clean.  Serve warm or cold with topping of your choice.

 

 

 

 

Bread Pudding with Bourbon Sauce

 

1 loaf French bread, torn into bite-size pieces

1 quart whole milk

4 eggs, well beaten

2 c. sugar

2 Tbsp. vanilla extract

1 tsp. almond extract

3 Tbsp. butter

3/4 c. raisins

1/2 tsp freshly ground nutmeg

 

Combine milk with eggs, vanilla, sugar, almond extract and nutmeg.  Combine bread with mixture. Saturate well.  Melt butter in heavy rectangular baking dish.  Add raisins to mixture and pour into baking dish.  Bake at 375F for 45 minutes or until center is done (firm).  Cut into individual servings and serve warm with bourbon sauce.

 

Bourbon Sauce

 

1 stick butter

1 c. sugar

1 egg, beaten

1/4 c. bourbon

 

Heat butter and sugar in double boiler until sugar is dissolved and mixture is very hot.  Remove from heat.  Add egg and whisk very fast so that the egg does not scramble. Add bourbon.  Let cool.  Pour over individual servings of bread pudding.

 

 

 

 

Bread Pudding

 

6 eggs

1 1/2 c. sugar

2 pints half and half

1/4 tsp. salt

2 tsp. vanilla

6 dinner rolls, torn into small pieces

2 Tbsp. butter, diced

2 Tbsp. brown sugar

Ice cream (optional)

 

Beat eggs well; add sugar, half and half, salt and vanilla. Blend well to combine. Fold torn rolls into egg mixture.  Pour custard mixture into ungreased 3 qt. baking dish and bake at 350 F for 1 hour.  Sprinkle top of hot pudding with butter pieces, then brown sugar. Serve immediately with ice cream.

 

 

Bread Pudding with Rum Sauce

 

1 dry loaf of French bread

1 quart milk

1 3/4 c. granulated sugar

2 sticks butter

6 eggs

1 1/2 tsp. vanilla

1 medium can fruit cocktail

 

Break bread into large pieces.  Place in large shallow dish.  Combine sugar, milk, eggs, vanilla and cocktail syrup.  Pour fruit over bread, then top with liquid.  Break up butter over top;  bake at 350F for 1 hour and 45 minutes.  Serve warm with rum sauce, recipe below.

 

Rum Sauce

 

2 c. water

1 stick butter

2 tsp. rum extract

1 c. sugar

 

Boil slowly for 45 minutes. Serve hot over pudding.

 

 

 

Sweet Potato Pudding

3 c. coarsely grated sweet potatoes
1 1/2 c. sugar
3/4 c. buttermilk
1/2 c. sweet milk
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1 stick butter, melted
2 eggs, beaten
1 c. chopped pecans

Combine all ingredients; pour into oiled casserole. Bake in 350F oven for 1 hour.





Celebration Sweet Potato Pudding

4 c. grated sweet potatoes
grated rind of 1 lemon
grated rind of 1/2 orange
2 eggs, beaten
1/2 c. brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. freshly ground nutmeg
1/2 tsp. ground cloves
1/2 c. molasses
2/3 c. milk
1/3 c. bourbon
1/2 c. melted butter
1 c. chopped pecans

Mix sweet potatoes, lemon and orange peel. Beat eggs and sugar and stir into potato mixture. Mix thoroughly and put in buttered 2 quart casserole. Spoon on the Bourbon Pecan Topping (recipe below), being careful to spread it evenly without mixing it into the sweet potatoes. Bake at 325F for 1 hour.

Bourbon Pecan Topping
 
1 large egg
1/4 c. light brown sugar
1 Tbsp. granulated sugar
salt
3 Tbsp. unsalted butter, melted
1 Tbsp. bourbon
1 1/4 c. roughy broken pecan pieces
 
Whisk together the egg, both kinds of sugar, a small pinch of salt, the melted butter; and the bourbon.  Stir in the pecans.