Jan 092014

Here isĀ  the recipe for the dessert that my wife had at Pascal’s Manale. Bread Pudding is found on most dessert menus in New Orleans. The main difference between most is the sauce that is served over the bread pudding. I have never met a bread pudding that I did not love.

3 Loaves French Bread

15 ozs. Raisins

1/2 Gallon Whole Milk

1/2 lb. Sugar

10 Eggs

1/2 Pound of Melted Butter

3 ozs. Vanilla Extract


Cut French bread into cubes. Pour milk on French bread. Let milk soak into bread. Add the remaining ingredients to French bread mixture. Mix with hand until blended evenly. Pour mixture into ungreased pan. Pre-heat oven at 350 degrees. Bake for 45 minutes to 1 hour. Makes 15 or more servings.


3 ozs. Brandy

1 lb. butter

8 ozs. sugar

2 ozs. vanilla extract


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




I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.