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For decades, whether along the street of the New Orleans French Quarter or the plantations on the banks of rivers and bayous of Louisiana, southerners have been waking up to the smells of dark roast coffee and fresh baked bread.
Previous generations were faced with a simple culinary question, "What to do with the leftover, stale bread". One answer to that question is a delicious dessert - Bruce's Southern Style Bread Pudding - so good that many people buy an extra bread or two to allow the loaves to "go stale" in order to make this sinfully good dessert. Whether served following our recipe or adding a favorite fruit - pineapple tidbits, raisins, pecans or apple slices - Bruce's Southern Style Bread Pudding mix represents one of the culinary triumphs of the Deep South.
Serving Suggestions: Needed - 1 egg, 1 3/4 cup milk; 1/4 cup butter or margarine; 1/2 loaf french (or italian) bread
Preheat oven to 350 degrees. Tear bread into small pieces and place into mixing bowl. Combine Bruce's Bread Pudding Mix, 1 egg, 1/4 cup butter or margarine, and 1 3/4 cups milk in a large mixing bowl. Mix with a spoon. Pour mixture into a greased 8x8x2 baking dish and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Serve warm with Creole Praline Sauce.
If desired, use one of the topping recipes noted below or top with one of your favorites such as pecans, fruit and/or a scoop of vanila ice cream. Makes about 8 servings.
Ingredients: Bread Pudding Mix - sugar, enriched wheat flour, spices, baking powder, baking soda, vanilla flavor, vegetable oil. 17 ounce box
Praline Sauce Recipe (ingredients not included)
1/4 lb unsalted butter
1/2 C brown sugar
1/2 C heavy cream
To make the sauce, combine all of the ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Spoon over bread pudding and serve warm.
Rum Sauce Recipe (ingredients not included)
1 tablespoon and 1 3/4 teaspoons butter
2 1/2 teaspoons corn starch
1/3 cup and 1 tablespoon sugar
3/4 cup and 2 teaspoons milk
2 tablespoons and 1 1/4 teaspoons white or dark rum
- Melt butter in small saucepan over medium heat
- Mix together the sugar and cornstarch and stir into the butter
- Pour in milk and cook stirring frequently until the mixture begins to boil
- Continue cooking until thick, stirring constantly
- Remove from heat, and stir in rum.
- Spoon over bread pudding and serve warm.