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Southwestern Bread Pudding
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- #73472
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 pound stale French bread
1 cup milk
1/4 pound butter, melted
1/2 cup golden raisins
1/4 cup pine nuts
3 eggs, beaten
1 1/4 cup granulated sugar
1/4 cup brown sugar
4 ounces evaporated milk
1 can (8 1/4 ounce size) crushed pineapple with juice
1 tablespoon fresh lemon juice
3 teaspoons vanilla extract
Tequila Sauce
1 cup granulated sugar
1 egg
1/4 pound butter, melted
1/3 cup good quality tequila
1 teaspoon fresh lime juice
directions
Preheat the oven to 350 degrees F. Break the bread into bite-sized pieces, and soak it in the milk. Squeeze the bread with your fingers to eliminate the excess milk and discard the milk.
Set the bread in a large bowl and add the remaining ingredients. Mix gently but thoroughly. Pour the mixture into an 8 inch by 12 inch buttered baking pan. Bake for one hour or until a knife inserted in the center comes out clean.
Serve with the Tequila Sauce.
For Tequila Sauce: Cream the sugar and egg together. Add the butter and pour into a medium saucepan. Over a low flame, stir until the sugar is dissolved.
Remove the pan from the heat, and stir in the tequila and lime juice. Serve over the bread pudding.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 1, 2011
This is by far the best bread pudding recipe on earth. The combination of flavors, with golden raisins, pine nuts and crushed pineapple, is out of this world. The tequila lime sauce is the crowning touch, so good one could drink it!!! I break the bread up into bite-size pieces well before making so that it gets a bit hard -- it makes for a far better texture. Otherwise, I follow the recipe exactly as it is and can assure everyone who tries this that it will receive rave, rave reviews!!!