"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pascal's Manale Resturant's Bread Pudding Recipe

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This recipe for Pascal's Manale Resturant's Bread Pudding, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christine Poynter

Category:
Category:

Ingredients:  
Ingredients:  
3 loaves French bread
15 oz. raisins
gallon whole milk
lb. sugar
12 eggs
lb. melted butter
3 oz. vanilla extract
1 small can pineapple juice

Topping:
3 oz. Brandy
1 lb. butter
8 oz. sugar
2 oz. vanilla extract

Directions:
Directions:
Cut French bread into cubes. Pour milk on French bread. Let milk soak into bread. Add the remaining ingredients to French bread mixture. Mix by hand until blended evenly. Pour mixture into ungreased pan. Preheat oven to 350. Bake in a water bath for 45 minutes to 1 hour.

Topping:
Let butter sit at room temperature until very soft. Add the remaining ingredients and blend with mixer until smooth. Pour over bread pudding.

Number Of Servings:
Number Of Servings:
15 or more
Preparation Time:
Preparation Time:
?
Personal Notes:
Personal Notes:
When Jason, his parents and I went to New Orleans for my first trip there, I ordered the bread pudding. I LOVE bread pudding!!! This was the best bread pudding I have ever had!! When I told our waitress this she said she'd be right back and brought me the recipe. Not only did she bring me the recipe she told me what else was in it that wasn't on the paper.

 

 

 

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