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Southwestern Bread Pudding

Monday, 26 May 2008

Description

The Pink Adobe Restaurant offers up this delicious dessert.

Ingredients

At a glance
Cuisine
Southwestern
Cooking Method
Bake
Heat Level
1
Meal/Course
Dessert
  • ½ pound stale French bread

  • 1 cup milk

  • 1/4 pound butter, melted

  • ½ cup golden raisins

  • 1/4 cup pinon nuts

  • 3 eggs, beaten

  • 1 1/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 4 ounces evaporated milk

  • 8 1/4 ounces of crushed pineapple with juice

  • 1 tablespoon fresh lemon juice

  • 3 teaspoons vanilla

Methods/steps

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.

 

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