Bread Pudding

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posted Nov 6, 2011, 6:35 AM by Creative Cajun Cooking Admin [ updated Apr 7, 2018, 2:53 PM by B ]

Jimmy L. Babin

Creative Cajun Cooking

A" lip licking" desert that makes you want more

Servings: 50

Yield: 2 1/2 gallons

6 Eggs, raw

5 quarts Milk, whole

3 cans (14 oz.) Condensed Milk

2 cups Sugar

1/8 cup Vanilla Extract

6 Bread Loaf

Rum Butter Sauce

Top with my special "Rum Butter

Sauce"

Mix all eggs, liquids and sugar together well with mixer
Fill pan with broken bread piled high into large container for saturation with liquid mixture. It is important to assure total saturation of bread to avoid dry spots
Bake in 4" full pan at 350 degrees for approx. 2 hours or until top is noticed to be rising and turning brown, then remove from oven
As it cools it will sink back down into pan
See Rum Butter Sauce recipe to create a glistening and scrumptious topping to pour over the already delicious desert

Service for 30 - 40 people - depending on portion size.

UTENSILS NEEDED:

1 - 4" Full Pan

Per Serving (excluding unknown

items): 228 Calories; 11g Fat (43.6%

calories from fat); 5g Protein; 26g

Carbohydrate; 0g Dietary Fiber;

45mg Cholesterol; 144mg Sodium.

Exchanges: 0 Lean Meat; 1/2 Non-

Fat Milk; 2 Fat; 1 1/2 Other

Carbohydrates.

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