My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, September 30, 2010

New Orleans Bread Pudding with Lemon Sauce

This is still the bread pudding recipe I go to after trying many others over the years. The recipe is from an old Southern Living cookbook, published in 1973. I still find that most foods prepared without a lot of fuss are still the best.

New Orleans Bread Pudding with Lemon Sauce
8 servings
print recipe

4 slices bread (see Cook's Note)
4 eggs
1/2 cup sugar
2 cups milk, scalded
1/2 cup white raisins
2 tablespoons butter
1 teaspoon vanilla extract

Butter bread and cut into cubes. Cream eggs with sugar and add scalded milk gradually. Add bread cubes, raisins, butter, and vanilla extract. Blend well. Pour into a buttered 1 1/2 quart baking dish. Bake in a pan of boiling water at 300 degrees F. for 1 hour, or until tester comes out clean. Cool and serve with Lemon Sauce.

Lemon Sauce
4 egg yolks 1/2 cup sugar
4 tablespoons flour
1 1/2 cups milk, scalded
4 tablespoons fresh lemon juice

Beat egg yolks slightly; add sugar and flour. Gradually pour into scalded milk. Cook over low heat until thick. Remove and add lemon juice.

COOK'S NOTE: I also love to use Croissants instead of the bread.

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