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"Those who forget the pasta are condemned to reheat it."--Unknown

New Orleans School of Cooking Bread Pudding Recipe

4.4 stars - based on 10 votes
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This recipe for New Orleans School of Cooking Bread Pudding is from The Great Froehlich 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!
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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