New Braunfels Smokehouse Bread Pudding
Since 1945 this little smokehouse has been churning out spicy sausage. The folks here know that sausage and barbecue plates can sizzle the taste buds and send some diners grabbing for a giant glass of iced tea. Here at the New Braunfels Smokehouse barbecue lovers can relax and pour on extra sauce (or throw caution to the wind and eat a jalapeno on the side), knowing that this dessert will cool the burn.
4 eggs
1 cup sugar
2 teaspoons vanilla extract
4 cups milk
1-1/2 loaves white bread, cubed
6 tablespoons raisins
1/2 cup firmly packed brown sugar
BUTTER SAUCE
3/4 cup sugar
3 egg yolks, beaten
3 tablespoons melted butter
2 tablespoons cornstarch dissolved in 1/4 cup water
1-1/2 cups boiling water
2 teaspoons vanilla extract
1/8 teaspoon salt
In a bowl, beat together eggs and sugar. Add vanilla and milk, and beat again. Stir in bred and raisins.
Divide mixture between two greased 9-by-9-by-2-inch loaf pans. Sprinkle the top of each with 1/4 cup brown sugar. Bake at 350 degrees for 30 minutes or until pudding has risen to top of pan.
To make sauce, cream sugar, eggs, and butter in a double boiler. Stir in cornstarch mixture, then slowly add boiling water. Cook over hot water until thickened, stirring constantly. Add vanilla and salt, then remove form heat.
Serve pudding warm, topped with warm butter sauce.
SERVES 8
Recipe reprinted from Texas Barbecue