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Palatable pudding.

Recently I received a request from reader Angela McPhail for the bread pudding recipe from Porches restaurant in Wesson. This recipe is routinely requested, and considering our delectable feature in this issue on bread puddings, we felt that this provided us the perfect opportunity to share this recipe once again. We hope you enjoy this as well as all of the other delightful recipes for bread puddings that Emily Burgess has whipped up.

6 large eggs
1 1/2 caps sugar
1 1/2 teaspoons vanilla
1 quart half-and-half cream
6 leftover dinner rolls (preferably
 Rich's frozen dinner rolls)

Combine eggs and sugar. Add
vanilla and half-and-half. Pour into
a greased, two-quart shallow casserole.
Break up leftover rolls into
5 or 6 pieces each and drop into
mixture. Bake at 350 degrees for
35-45 minutes. Serves 15.

1 stick butter
1 cup sugar
1 tablespoon flour
1/2 cup evaporated milk
1 1/2 teaspoons almond extract

Bring first four ingredients to
a boil. Remove from heat and stir
in almond extract. Pour over pudding.
Slice into serving slices but let
soak until serving time. The longer
it sets, the better it tastes.
COPYRIGHT 2008 Downhome Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2008 Gale, Cengage Learning. All rights reserved.

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Publication:Mississippi Magazine
Article Type:Recipe
Date:Sep 1, 2008
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