Email to Stella      

Pudding: New Orleans Style Bread Pudding

Source of Recipe

First published in The Picayune's Créole Cook Book in 1901


List of Ingredients

Ingredients:
1 quart stale bread
3 eggs
sugar (see instructions)
1 cup raisins
1 1/2 pints milk
1 tsp. vanilla



Recipe

Beat the eggs well, add the vanilla and mix, and then, when very light, add the milk.

If you use stale cake, add two tablespoons of sugar; if you use stale bread, add half a cup of sugar.

Mix thoroughly.

Wet the bread and squeeze it.

Then mix in it a cup of seeded raisins.

Beat the egg mixture thoroughly into this, and place in the oven and bake for an hour.

Serve with cream, brandy, or lemon sauce.