Bread Pudding : City of New Iberia, Louisiana

Home |Site Map |Contact

Bread Pudding

1 loaf stale French bread	1 cup raisins
2 cups milk	1 cup chopped canned pineapple
3 eggs, beaten	1/2 cup butter, melted
1 teaspoon vanilla	1/4 teaspoon salt
1 tablespoon cinnamon	1/2 cup chopped walnuts or pecans
1/2 cup raw white or brown sugar

Preheat oven to 350°F.

Tear the bread into small pieces and place in a bowl. Cover with the milk and let soak 15-20 minutes. Then mash the bread to get rid of any remaining chunks. Add the eggs, vanilla, cinnamon, sugar, raisins, pineapple, butter, salt and nuts, if desired. Mix well. Pour into a buttered 8 or 9-inch square or round baking pan and bake for about 45 minutes, until set in the middle and browned on top. Cut in wedges or squares and serve with sweetened whipped cream, flavored, if desired, with Grand Marnier or brandy. For a really special presentations, bake in individual souffle cups or ramekins.