• Tommy Centola

Bread Pudding with Glazed Top from LeRuth’s Front Door/Back Door Cookbook

Updated: Jan 4

I think the most popular dessert in New Orleans is Bread Pudding. I get asked to make it a couple times a year. Here is a recipe from LeRuth’s.

1/2 stick Butter, soft

1 quart Milk

4 Eggs

2 1/2 cups Sugar

1/2 loaf stale Poor Boy Bread cut into slices 1″ thick

3/4 cups Raisins

1 tablespoon Vanilla

1/4 teaspoon Mace

Topping

1/2 cup Whipping Cream

1/3 cup Sugar

1/2 stick Butter

Spread soft butter over 12 inch round baking pan. Mix eggs, sugar, milk, vanilla, and mace: stir in raisins. Add bread and allow to soak 10 minutes, then pour into pan. Bake at 375 degrees until pudding is almost firm. Remove from oven. Increase oven temperature to 425 degrees. Carefully pour liquid whipp1ng cream over top, then sprinkle with 1/3 cup sugar and pieces of butter. Return to oven and bake 10 to 15 minutes to allow cream to set. Serves 6 to 8.

Enjoy!!!

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