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.
PORCHES BREAD PUDDING
WITH ALMOND SAUCE
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.