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BREAD PUDDING
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| VANILLA SAUCE | |
| 1 cup | Sugar |
| 2 tbls | Flour,, (Wondra or Pillsbury’s is dispenser) |
| 2 oz (4 tbls) | Butter |
| 1 cup | Milk |
| 1 teas Vanilla Extract (or Rum Extract) In a heavy sauce pan, add sugar, flour, milk, butter and extract - Mix well and on medium fire cook slowly - stirring constantly, until thicken. Sauce should be made before pudding. BREAD PUDDING Bercy’s Kitchen | |
| 22 slices | Bread,, (should be a lb) break in large bowl |
| 1 cup | Sugar |
| 1 large 12 oz | & 1 small 5 oz Evaporated Milk |
| 1 can (14 fld. oz) | Sweetened Condensed Milk |
| 1/2 cup | Water very hot, (to rinse milk can) |
| 2 3/4 cups | Fresh whole milk |
| 9 | eggs,, (well beaten) |
| 2 tbls | Vanilla Extract |
| 1 teas Cinnamon 1 teas Nut Meg | |
| 1/2 cup | Angel Flake Coconut |
| 7 oz | Butter,, (melted) - cover bowl - melt in microwave |
| 3 teas Baking Powder | |
| 1 1/2 cups | Raisins,, (optional) Golden Raisins, soak in hot water |
Stir well and quickly pour in 2 foil pans (spray w/Pam)11 3/4” x 9 3/8” x 2 3/8” before butter sets. Mixture should be soupy - add more milk if not. If more milk is added, add lil’ sugar.
Bake one (1) pan at a time.
Bake at 350° in middle rack, 35 - 38 minutes, until crust is brown. Test w/knife in center - Milk should be evaporated. 36 minutes is average.
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