Duffs Bread Pudding

Description Duffs was a popular buffet restaurant in the late 70s and 80s.  Here is one of their most famous desserts.

Ingredients

At a glance

Course

Desserts

Difficulty

Medium Difficulty

Source

Copykat Recipe

Serves

8

1 C. warm water

1 C. non-dairy creamer

3 medium eggs

¼ C. margarine

½ C. sugar

1 tsp. vanilla

¼ tsp. salt

4 large frozen peach slices

4 slides white bread

¼ C. raisins

Methods/steps

In small mixing bowl, combine water and creamer.  Mix until free of lumps.  Add margarine and beat 30 seconds.  Add eggs and beat one minute.  Add sugar, vanilla, salt, and peaches.  Beat at high speed for one or two minutes.  Set aside.

In a non-greased casserole dish place 1 ½ C. of mixture and sprinkle with raisins.  Then add four slices of bread, cut 1-inch by 1-inch pieces.  Lightly toss.  Add remaining mixture, pouring over evenly over the bread.  Sprinkle the top lightly with cinnamon.

Bake at 325 degrees for 40 to 45 minutes.  Remove.  Cool slightly and top with nutmeg.

Duffs Nutmeg Sauce for Bread Pudding

½ C. sugar

1 Tbsp. cornstarch

½ tsp. nutmeg

1 C. milk

¼ C. margarine

In a small saucepan, combine sugar, cornstarch, and nutmeg.  Stir in milk and margarine.  Cook over medium heat until mixture starts to thicken slightly then add vanilla.  Stir constantly until the sauce thickens.  Do not boil.  Remove from heat and pour over bread pudding.