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Ингредиенты
- Â Â Pudding:
- 10 ounce day-old Italian or possibly French bread torn in pcs about 8 c.
- 1 c. minced dates
- 1 c. flaked coconut
- 1 c. minced nuts
- 1 tsp cinnamon
- 3/4 c. sugar
- 2 c. half-and-half
- 1 c. lowfat milk
- 1/2 c. coffee-flavored liqueur
- 1/2 c. butter melted
- 3 x Large eggs Caramel Sauce:
- 3/4 c. firmly packed brown sugar
- 1/4 c. butter
- 1 Tbsp. light corn syrup
- 1/4 c. half-and-half
- 2 Tbsp. coffee-flavored liqueur Vanilla Sauce:
- 3/4 c. sugar
- 1 Tbsp. all-purpose flour
- 2/3 Tbsp. butter
- 1 tsp vanilla
Инструкции
- Heat oven to 325 degrees. Grease 13x9-inch pan. Place bread in greased pan. Add in dates, coconut, nuts and cinnamon; toss to mix. In medium bowl, combine all other pudding ingredients; beat till well blended. Pour over bread mix; toss to mix well. Let stand 15 min or possibly till most of the liquid is absorbed. Bake at 325 degrees for 1 hour or possibly till set.
- Meanwhile, prepare sauces. In medium saucepan, combine brown sugar, 1/4 c. butter and corn syrup; cook over low heat till mix boils, stirring constantly. Cook 1 minute. Stir in 1/4 c. half-and-half and 2 Tbsp. liqueur. Remove from heat; keep hot.
- In separate medium saucepan, combine 3/4 c. sugar and flour, mix well. Stir in 2/3cup half-and-half; cook over medium heat till mix boils, stirring constantly. Stir in 2 Tbsp. butter and vanilla. Remove from heat, keep hot.
- Makes 16 servings.
- Note: To reheat bread pudding, heat at 250 degrees. for 15 min or possibly till hot. Reheat sauces in small saucepans over low heat.
- Marlene Says: The two sauces transform a family-style bread pudding into a decadent treat. If you're pressed for time, use either sauce alone with the nutty coffee pudding.
