Selected by Mississippi Magazine as one of the top 20 recipes for its 20th anniversary issue. This is a Porches Restaurant signature dish. Not nearly as heavy as the traditional New Orleans - style bread pudding, it has more of an egg custard taste and feel. Serves 12
On a side note: When I made this, I used Lion House Rolls and only 1/2 teaspoon of almond extract with 1 teaspoon of vanilla extract in the sauce. It was perfect!!!
6 large eggs
1 1/2 cups sugar
1 quart half-and half
6 leftover dinner rolls
1 tsp. vanilla extract
Whisk eggs until light colored. Whisk in sugar. Add half -and-half and vanilla, and mix well.
pour into lightly greased Pyrex pan. Tear rolls into 4 to 6 pieces and drop into pudding mixture. Lightly press rolls into mixture. Bake at 350 degrees for 45 minutes or until set.
Let cool for about 10 minutes, top with almond sauce.
Almond Sauce:
In a saucepan, bring to a boil:
1 cup sugar
1/2 cup butter
1 Tablespoon all-purpose flour
6 oz. evaporated milk
Remove from heat.
Stir in 1 1/2 tsp. almond extract
Tips:
The whisking of the eggs and sugar makes all the difference. Beat and whisk the eggs until light colored, then whisk some more. Add the sugar and whisk again until fully incorporated. Porches Restaurant uses leftover rolls, but any soft dinner roll will suffice. They even say that hotdog buns make the best pudding :)Cover the top of the egg mixture with the torn rolls and press gently into mixture. Place straightway into the oven; no soaking required!!
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I have made this bread pudding over and over again with great success. The only thing I do differently is that I use Hot dog buns. The hot dog buns are not as dense as some breads and the pudding turns out great! and dont use fresh buns. . a week old is better.
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