Bread pudding:
¾ lb. French bread, cut into 1” cubes
1 cup sugar
¼ cup baking ococa
1 tbsp. “Freeze dried” coffee or instant coffee powder
4 eggs
2 cans (12oz each) evaporated milk, divided
2 tsp. vanilla
Caramel sauce:
2/3 cup brown sugar
¼ cup margarine
1 tbsp. light corn syrup
Place bread in greased 2 -quart glass baking dish. Combine sugar, cocoa and
coffee in small bowl.
Beat eggs, 2-2/3 cups milk and vanilla in medium bowl until blended; stir in
sugar mixture. Pour over bread, pressing bread into milk mixture.
Bake in oven at 350° 50-55 minutes or until set.
Combine brown sugar, margarine and corn syrup in small saucepan. Cook over
medium-low heat, stirring constantly for 2-3 minutes or until sugar is dissolved.
Slowly stir in remaining evaporated milk. Bring to a boil, stirring
constantly; cook for 1 minute. Remove from heat. Serve with warm bread pudding.
Make 12 servings.
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