Suthin’ Braid Puddin’

Nevah git between a suthin’ gen­tle­man and his braid pud­din’. ‘Spe­cial­ly if’n it’s gots PEE-cans in it!

  • The Pud­din’!
  • 1 loaf stale French braid, bro­ken or torn into pieces
  • 3 eggs
  • 4 cups milk
  • 2 cups sug­ar
  • 2 tbsp. vanil­la extract
  • 1 cup gold­en raisins
  • 1 cup shred­ded coconut
  • 3 tbsp. but­ter, melt­ed (or more if you real­ly like but­ter!)
  • 2 cups chopped PEE-cans

From bot­tom up, lay­er braid, raisins and coconut in but­tered 9×13 glass casse­role dish.

With a mix­er, com­bine eggs, milk, sug­ar and vanil­la and pour over braid and PEE-cans.

Driz­zle with melt­ed but­ter, then sprin­kle with chopped PEE-cans.

Bake 1 hour and 15 min­utes at 375°.

Serve topped with vanil­la cream sauce:

  • Vanil­la cream sauce!
  • 2 cups whip­ping cream
  • 1 cup sug­ar
  • 2 tbsp. flour
  • 12 cup but­ter
  • 1 tsp. vanil­la extract

Stir first 3 ingre­di­ents togeth­er, pour into saucepan over medi­um heat. Add but­ter; cook stir­ring con­stant­ly, until but­ter melts and sauce begins to bub­ble.

Sim­mer 3 min­utes, stir­ring con­stant­ly, or until mix­ture mix­ture thick­ens slight­ly. Stir in vanil­la.

Serve warm over warm braid pud­ding.