Hate to cook- Super Bowl edition

Knock Knock…

Who Dat?…

In honor of  the The Masked Chef and her New Orleans home, we are taking Bread Pudding to a Super Bowl Party. And yes, the Saints band wagon pulled up and I hopped on. But Keith is a pretty torn this evening. You see he has a man crush on Peyton Manning and half his family is from New Orleans. But I have a feeling we are all Saints fans tonight.

On with the food:

Bread Pudding with Hard Sauce

1/2 cup Butter

4 cup Milk

1 long loaf French Bread, cubed (buy a day or two ahead, set out and let it get stale)

1/2 cup Crushed Pineapples

1/2 cup Raisins

1 cup Sugar

1 teaspoon Cinnamon

2 teaspoons Vanilla

4 eggs

1/4 cup Dark Rum

Soak the raisins in the rum for at least 1 hour. Combine the milk and butter and heat until the butter is melted. Drain the raisins; reserve the rum for the sauce. Mix the raisins, pineapple and cubed bread together in a large bowl. Add the warm milk & butter mixture. Mix and allow to stand for several minutes for the bread to absorb the liquid. Meanwhile, beat the eggs with the sugar, cinnamon, and vanilla. Pour over the bread and stir until blended. Pour into a greased oven-proof casserole dish. Bake for 350 degrees for 25-30 minutes (we usually have to to 45 minutes to an hour). It should still be bouncy in the middle.

Hard Sauce:

1/4 cup Butter, softened

2 cup Powdered Sugar

1/4 cup Dark Rum drained from raisins above

Cream together the butter and sugar. Slowly beat in the run. Serve over warm bread pudding (we usually serve on the side).

Laissez les bon temps rouler!