"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

New Orleans School of Cooking Bread Pudding Recipe

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This recipe for New Orleans School of Cooking Bread Pudding, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Russell
Added: Sunday, June 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 10 oz. loaf stale french bread, crumbled ( or 6-8 cups any type bread)
4 cups milk (or combination of other liquids, as Khula, half & half or Bailey's Irish cream)
2 cups sugar
8 T butter
3 eggs
2 T vanilla
1 cup raisins
1 cup coconut
1 cup chopped pecans
1 t cinnamon
1 t nutmeg (optional)

Directions:
Directions:
Combine all ingredients; mixture should be moist but not soupy. Pour into buttered 9x12 or larger baking dish. Place into non-preheated oven. Bake for approx 1 hr, 15 min, until top is golden brown. Serve warm with sauce.

Number Of Servings:
Number Of Servings:
16-20
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
For a variety of sauces, just substitute your favorite fruit juice or liquer to complement your bread pudding. (See Whisky Sauce Receipe)

 

 

 

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