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
- 1⁄2 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.