"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for New Orleans Bread Pudding, by Maureen, is from The Shanahan Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6-8 c. stale French bread, crumbled 4 c. milk 2 c. sugar 8 T. melted butter 3 eggs 2 T. vanilla 1 c. raisins 1 c. shredded coconut 1 t. cinnamon 1 t. nutmeg
Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9x12 or larger baking dish. Place into cold oven. Bake at 350 for approx 1 hr. 15 min. until top is golden brown.
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