Then open it up and discover all the treasures. All in all, there were 30 packages of bread! That's .10 cents a package. Ten cents!!! But before we give it to the chickens....., "This bread isn't out of date! A little smushed, but not old or moldy." So, Now there are 3 loaves of organic whole wheat bread, two packs of whole wheat hamburger buns, one pack of whole wheat hot dog buns and two loaves of white bread in my freezer. I was going to put three loaves of white bread in the freezer, but instead I made "Bon Ton Cafe" bread pudding and rum sauce without the raisins (I hate raisins). This traditional New Orleans dessert was invented to make use of old bread and excess eggs and milk. I still have 21 packs of "chicken bread".
Bon Ton Cafe Bread Pudding
(This is a cafe at 401 Magazine St. in New Orleans)
5 cups French Bread cut in 1 inch cubes (I used torn white bread)
1 qt whole milk
3 large eggs
2 cups sugar
2 tbsp vanilla extract
1 tsp ground cinnamon
1 cup raisins (optional)
3 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F.
Tear the bread into 1 inch pieces, and soak them in the milk. Make certain the bread is soaked through. Add eggs, sugar vanilla, cinnamon, raisins, and stir well.
Pour melted butter into bottom of a heavy 9 X 14 inch baking pan. Add the bread mixture. Sprinkle more cinnamon and raisins on top if desired. Bake 40 to 50 minutes until knife inserted 2 inches from center comes out clean. Do not overcook.
Whiskey or Rum Sauce
(I use imitation rum flavoring)
1 cup sugar
1 stick butter
1 lg egg beaten
1/4 cup rum flavoring
In small bowl, cream the sugar, and butter together. Cook in a double boiler until very hot, and the sugar is well dissolved. Temper the egg by gradually whisking the butter and sugar mixture into the egg. Tempering means do not add the hot butter too quickly or the eggs will scramble. Allow the sauce to cool, and stir in rum flavoring.
To serve. Cut warm bread pudding in squares (mine didn't exactly come out in squares) and spoon hot rum sauce on top.