New Orleans Bread Pudding

prep time:: 10 minutes
total time:: 1 hour

Makes 6 servings

Taken from “The Little New Orleans Cookbook”, a family favorite of ours! There are several other toppings for bread pudding. Custard sauce has an egg in it and it is cooked. Also meringue is an option. Whipped cream will work too. Putting strawberry preserves on top will make it Queen’s Pudding. Finally there’s lemon sauce -- powdered sugar, lots of lemon juice, and a little butter.

ingredients

The Pudding

1/2 loaf stale French bread
1 1/4 cups milk
1/3 stick butter
1/4 cup sugar
2 eggs
1 tablespoon vanilla
1/2 cup raisins (optional)

The Hard Sauce

4 tablespoons butter, room temperature
3 tablespoons sugar
1 teaspoon vanilla
2 tablespoons brandy, bourbon, or rum

directions

The Pudding

Soak stale French bread cubes in milk. Melt butter and add sugar, eggs, vanilla, and raisins. Mix all together with hands. Bake in greased and buttered 8-inch baking pan about 45 minutes in 350 degree oven. If desired, serve with Hard Sauce and a dollop of whipped cream.

The Hard Sauce

Beat all ingredients with beater or whisk until creamy and smooth.

Source: Steven Wadsworth