* Crossposted from: [MME] Gourmet
---------- Recipe via Meal-Master (tm) v8.05
      Title: Allie Prudhomme Fonterot's Bread Pudding & Hard Sauce
 Categories: Pudding, Bread
      Yield: 9 Servings
      1    Unsalted butter; softened
      1 c  Plus 2 tablespoon sugar
      2 cn (12-oz) evaporated milk
           - approximately 3 cups
      3    Eggs
      2 ts Vanilla extract
      1 ts Ground cinnamon
    3/4 ts Ground nutmeg
    1/2 ts Salt
    1/4 ts Cream of tarter
    1/4 ts Ground ginger
      7    Slices; stale, white
           - sandwich bread, toasted
  Place butter and sugar in large bowl. Mix with electric mixer on medium
  speed until creamed, about 5 minutes, pushing sides down with a rubber
  spatula. Add milk, eggs, vanilla, cinnamon, nutmeg, salt, cream of tarter
  and ginger beating on low speed until batter is thoroughly blended, about
        3    minutes.
  Line the bottom of a ungreased 8 by 8 inch baking dish evenly with toasted
  bread, breaking it into small pieces. Pour mixture over bread and let set
  for 1 hour, patting down bread that floats up occasionally.
  Bake at 450 degrees until very well browned and the mixture shakes like a
  bowl of jelly when the pan is gently shaken back and forth, about 20 - 25
  minutes. Remove from oven and let cool before serving. . Note: You can add
  raisins, coconut or roasted pecans or some other types of nuts.
  Hard Sauce
  3 tablespoons butter 3/4 cup Confectioners 10X sugar, sifted 3 tablespoons
  Brandy or rum, heated
  Melt butter in a small sauce pan. Remove from heat and stir in sugar and
  liquor. Beat until smooth. Serve over bread pudding.
-----
... .....Sincerely yours Gigi........
---
---------------