• Tommy Centola

LeRuth’s Bread Pudding

Updated: Jan 4

This recipe is from LeRuth’s Front Door/Back Door cookbook. It is one of two cookbooks, the other is a small 20th anniversary cookbook that was given out at the restaurant, that LeRuth’s has published. This recipe was not served in the dining room. It was served as part of the staff meal, which was served to the kitchen staff and waiter on duty.

1/2 stick Butter 4 Eggs 2 1/2 c. Sugar 1 qt. Milk 1 tbsp. Vanilla 1/4 tsp. Mace 3/4 c. raisins 1/2 loaf Poor Boy Bread, cut into 1 inch thick slice 1/2 c. Whipping Cream or Sour Cream 1/3 c. Sugar

Spread soft butter over 9 x 13 inch glass casserole dish. Mix eggs, sugar, milk, vanilla and mace. Stir in raisins. Add bread and let soak 10 minutes. Pour into baking dish. Bake at 375 degrees until pudding is almost firm. Remove from oven.

Increase oven temperature to 425 degrees. Carefully pour whipping cream (no substitute) over top. Sprinkle with 1/3 cup sugar and remaining 1/2 stick butter. Return to oven and bake 10 to 15 minutes to let cream set. Serves 6 to 8.

Enjoy!!!

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