Bread Pudding

Pouding de Pain

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Cupfuls of Stale Bread, Diced
  • 3 Eggs
  • A Cupful of Raisins
  • Pints of Milk
  • A Teaspoonful of Vanilla
  • ½ Cupful of Sugar


Beat the eggs well, and then, when very light, add the milk. Add sugar and mix thoroughly. Spread the bottom of the pan with the raisins, and then put a layer of diced Bread over them. Sprinkle this with raisins, and continue adding the Bread and raisins alternately till all are used. Add a little Essence of Lemon or Vanilla to the egg mixture, and pour all this over the Bread. Set in the oven and bake for an hour. Serve with a Hard or Lemon Sauce. Some add a little Sherry Wine, according to taste and the methods of the family.