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.
3/4 cup sugar
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.
Recipe reprinted from Texas Barbecue
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