Pineapple-Apple Bread Pudding
With Vanilla-Nutmeg Sauce
1 (16-oz) day-old French bread loaf, cubed
2 (12-oz ) cans evaporated milk
1 cup water
6 large eggs, lightly beaten
1 (8-oz) can crushed pineapple, drained
1 large Red Delicious apple, grated
1 cup raisins
1-1/2 cups sugar
5 tablespoons vanilla extract (???)
¼ cup butter or margarine, cut up and softened
9x12-1/2 in sized pan
Preheat oven to 350 for at least 20 min.
Combine first 3 ingredients and stir in eggs, blending we4ll. Stir in crushed pineapple and next four ingredients. Stir in butter, blending well. Pour mixture into pan and place pan in center of a baking sheet.
Bake, uncovered at 350 for 45 to 55 min. Let stand 2 minutes. Serve with Vanilla-Nutmeg Sauce:
3 tablespoons butter or margarine
1 tablespoon all-purpose four
½ cup sugar
1 cup whipping cream
1 tablespoon vanilla extract
1 teaspoon nutmeg.
Melt butter in a small saucepan over medium-low heat; whisk in flour and cook, whisking constantly, 5 minutes. Stir in sugar and cream; cook, whisking constantly, 3 minute or until thickened. Stir in vanilla and nutmeg; simmer 5 minutes
Sept. 2002 So. Living… We made half a batch of bread pudding, using only one tablespoon vanilla. It fit in an 8x8x2 in pan nicely. 2Sept02