Sunday, February 28, 2010

Sunday Ham Loaf and Bread Pudding

I'm making Ham Loaf for dinner. It's a family favorite. My Mom used to make it in the restaurant. If you weren't there in the first 1/2 hour all you got was a thank you because it would all be sold out. I'm also making that bread pudding I made for Josh and Leslie's wedding.

Ham Loaf

1# ground ham
1# ground pork
1 eggs
1 c. crushed graham crackers
3/4 c. milk
1 can tomato soup
1 tsp. dry mustard
3/4 c. brown sugar
1/4 c. vinegar

Mix the first 5 ingredients together, shape into a loaf. Mix remaining ingredients and pour over the loaf in the pan. Bake for 45 min. to 1 hours at 350. Baste the sauce over the meat while cooking. test for doneness after recommended cooking time.

Meat can also be made into balls, browned adn placed in the sauce. Cook covered in a pan on the stove for 45 min. - 1 Hour.

this is only 1/2 the original recipe. We are lucky enough to have Fareway stores here, they sell it by the pound all ground and ready for you to take home and mix into a loaf.

Here's the bread pudding again:

Cinnamon Roll Bread Pudding:

6 -8 day old cinnamon rolls, torn into small pieces (about 12 cups)I could not find cinnamon rolls that weren't covered with frosting, so I used a very dense moist raisin bread I found at Wal-Mart in the bakery area (took 1 1/2 loaves) See photo, it's a Walmart bread.
1/3 cup raisins
1/3 cup chopped pecans
1 quart milk (I used heavy whipping cream because I had it on hand)
5 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup butter or margarine, sliced

Vanilla Sauce:
1 1/3 cups heavy whipping cream
1/2 cup sugar, divided
4 Egg yolks
1 teaspoon vanilla extract (I used vanilla paste, it was incredibly good!)

For bread pudding, place cinnamon roll pieces in a greased 9 x 13-inch baking dish. Sprinkle raisins and pecans over rolls. In a large bowl, beat milk, eggs, sugar, and vanilla until well blended; pour over rolls. Cover and chill overnight.

Preheat oven to 350 degrees.

Dot mixture with butter slices. Place dish in a roasting pan; fill pan with hot water halfway up sides of baking dish. Bake 40 to 45 minutes or until bread pudding is set in center.

For vanilla sauce, heat whipping cream and 1/4 cup sugar in the top of a double boiler over simmering water. Combine egg yolks and remaining 1/4 cup sugar in a small bowl; beat until well blended. Stir some of hot cream mixture into egg mixture; return egg mixture to double boiler. Stirring constantly, cook 8 to 10 minutes or until mixture thickens slightly and coats a spoon. Remove from heat; stir in vanilla. Serve warm sauce over bread pudding.

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