SWS: Southwestern Bread Pudding
Source of Recipe
The Pink Adobe Cookbook, by Rosalea Murphy
* Exported from MasterCook *
Southwestern Bread Pudding
Recipe By : Rosalea Murphy
Serving Size : 8 Preparation Time :0:00
Categories : Alcohol, Desserts, Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound stale French Bread
1 cup milk
1/4 pound butter (1 stick) -- melted
1/2 cup golden raisins
1/4 cup pinons (pine nuts)
3 eggs -- beaten
1 1/4 cups granulated sugar
1/4 cup brown sugar
1 can evaporated milk (4 oz)
1 can crushed pineapple with juice
-- (8-1/4 oz)
1 tablespoon fresh lemon juice
3 teaspoons vanilla
TEQUILA SAUCE:
1 cup granulated sugar
1 egg
1/4 pound butter (1 stick) -- melted
1/3 cup good-quality tequila*
1 teaspoon fresh lime juice
FOR BREAD PUDDING: Preheat oven to 350 degrees F. Break bread into bite-size chunks; soak in milk. Squeeze bread with your fingers to eliminate excess liquid and discard milk. Set bread in a large bowl and add remaining ingredients except sauce. Very gently, mix thoroughly. Pour mixture into an 8 x 12-inch buttered baking pan. Bake for 1 hour or until a knife inserted in the center comes out clean. Serve with Tequila Sauce.
FOR TEQUILA SAUCE: Cream sugar and egg together. Add butter and pour into a medium saucepan. Over a low flame, stir mixture until sugar is dissolved. Remove from heat and stir in tequila and lime juice. Pour over servings of Southwestern Bread Pudding. Yield: 1 cup sauce
*Judi's note: The author says that the tequila can be replaced by rum, bourbon, Irish whiskey, or whiskey of your choice.
Cuisine:
"Southwest"
Source:
"The Pink Adobe Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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