New Orleans Bread Puddingdesserts 1 lb bread -- stale 1 quart milk 4 large eggs 1 cup sugar 2 tablespoon vanilla extract 1 cup seedless raisins Crush the bread into the milk and mix well. Beat the eggs and add to the bread and milk, together with the sugar, vanilla, and raisins. Mix well. Spray 9 x 13 pan with Pam. Pour in the rest of the ingredients. Bake about 50 minutes in a preheated 350-degree oven (until the pudding is firm). Serve with New Orleans Whiskey Sauce. Recipe By : La Bouche Creole - p 235 |
