Old Fashioned New Orleans Bread Pudding
Submitted by teachingcotton on October 09, 2010 at 3:44 pm

This recipe comes from a small cookbook "A book of famous Old New Orleans Recipes used in the South for more than 200 years." How's that for a title? This is the only recipe I have ever seen with fine bread crumbs rather than chunks of bread.

Source: A book of famous Old New Orleans Recipes Used in the South for more than 200 years by Peerless Publishing

Pudding ingredients:
4 eggs
1 cup butter
2 cups sugar
1 quart milk
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
4 cups toasted bread crumbs, rolled fine

Custard Sauce:
1 pint milk
2 eggs
1 tablespoon cornstarch
1 cup sugar
Vanilla or Bourbon to taste

(Toast your bread, roll it then put the pieces left back in oven and repeat until you have 4 cups)

Beat butter and sugar together well, add eggs, then bread crumbs, then milk and other ingredients. Bake at 350 degrees until set.

Serve with custard sauce. Combine ingredients. Stir and cook until thickened. Add vanilla or bourbon after removing from heat.