Preparation info
  • 8 to 10

    portions
    • Difficulty

      Medium

Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

A childhood favorite, with a very adult sauce. This is an adaptation of a recipe given to us by Alzina Pierce of the Bon Ton Restaurant in New Orleans, more proof that a recipe is certainly a living thing.

Ingredients

  • 1 loaf of stale French bread
  • 1 quart milk
  • 10 tablespoons (

Method

  1. Crumble the bread into a bowl. Pour the milk over it and let stand for 1 hour.
  2. Preheat the oven to 325°F. Grease a 9 × 13 × 2-inch baking dish with 1 to 2 tablespoons of the butter.
  3. In another bowl, beat together 3 eggs, the granulated sugar,